Recipe: Sour Cream Apple Pie and Sour Cream Apple Pie with Crumb Topping

Pat, are these two recipes anything like the one you are looking for? If so, you can just add the pistachios at the point you would have with your recipe. Could you perhaps sub pistachios for the other type of nuts called for in the recipe? Did the pistachios go into the pie filling, or were they part of the topping?

Sour Cream Apple Pie

one 9-inch unbaked pastry shell
6 tart apples, peeled, cored, sliced
3/4 cup sugar
1/3 cup all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup butter
1/2 cup sour cream

Mix sugar, flour, cinnamon, nutmeg and butter together until crumbly. Arrange apples in pie shell; sprinkle first mixture over the apples. Spoon sour cream over the top. Bake for 25 minutes at 400 , then reduce heat to 350 and bake apple pie 20 to 30 minutes longer.

Sour Cream Apple Pie with Crumb Topping

6 cups Apples, pared, cored -- sliced
1/2 cup Sugar
1 tablespoon Flour
1/4 teaspoon Salt
1/4 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1 Unbaked pie-shell
1 cup Dairy sour cream
1/4 cup Brown sugar
1/3 cup Graham cracker crumbs
1/4 cup Sugar
1/2 teaspoon Cinnamon
1/4 teaspoon Nutmeg
3 tablespoons Butter -- melted
1/4 cup Chopped walnuts or pecans

Combine sugar, flour, salt, cinnamon and nutmeg. Toss with apples and arrange in unbaked pie-shell. Cover loosely with foil. Bake in hot oven (400'F) 50 to 55 minutes. Remove foil.

Combine sour cream and 1/4 cup brown sugar. Pour evenly over apples. Combine graham cracker crumbs, sugar, cinnamon, nutmeg, and melted butter. Sprinkle over sour cream mixture.
Sprinkle nuts atop crumbs and return to oven. Bake 5 - 7 minutes longer or till nuts and crumb topping are lightly toasted.