Ambrosia Apples Cookbook – Ambrosia Apple Sour Cream Pie

There are some days when we could all use a bit of comforting food to cheer us up or keep us warm and cozy. Digging into recipes from days gone by is a great way to do this. This recipe is sure to bring a smile to everyone’s faces!

Ambrosia Apple Sour Cream PieAmbrosia Apple Sour Cream Pie


Pie Filling

  • 250 ml brown sugar
  • 250 ml granulated sugar
  • 30 ml all-purpose flour
  • 2 ml cinnamon
  • 175 ml low-fat sour cream
  • 5 ml rum extract
  • 1.75 litres peeled, cored and sliced ambrosia apples (approximately 7 apples)
  • 1 unbaked 10-inch graham pastry shell

Crumble Topping

  • 125 ml all-purpose flour
  • 125 ml firmly packed brown sugar 
  • 5 ml cinnamon
  • 75 ml cold butter


Preheat oven to 425°F (220°C)


In a large bowl, combine sugars, flour and cinnamon. Blend in sour cream and rum extract.
Add apples and mix thoroughly to coat all slices. Transfer to pie shell, smoothing top.

Crumble Topping

Mix flour, brown sugar and cinnamon. Using a pastry blender or fork, cut in butter to make the coarse crumble.

Sprinkle evenly over apples. Put in the oven for 15 minutes.

Reduce heat to 180°C (350°F) and bake for 30 to 35 minutes or until the apples are tender and the crust is browned.

If the rim of the pie browns too quickly, cover lightly with foil strips..

This recipe comes from the Ambrosia Lover’s Cookbook. If you do not have a copy of this unique collection of recipes, you can receive your free copy by signing up for our Newsletter! Here is the link to sign-up: CLICK HERE 



Ambrosia Apples