Better Than Sour Cream Apple Pie

shutterstock_108994205If you’re dairy-free, you’ve probably used some Tofutti products before to assist you in cooking delicious dishes for you to enjoy. But, did you know you can use Tofutti products to bake, too?

We’ve got a delicious recipe for you to try – our Better Than Sour Cream Apple Pie! Bet you thought you’d be leaving those delicious desserts behind upon eating dairy-free, but thanks to Tofutti, you can still enjoy these delicious pleasures!

Top off your apple pie with Tofutti’s Premium non-dairy frozen dessert! We recommend vanilla, but we also offer five delicious flavours including vanilla, chocolate, vanilla almond bark, vanilla fudge, chocolate cookie crunch, and butter pecan! This non-dairy substitute for ice cream is delicious and pairs great as a sundae, or in pie, and is even delicious all on its own!

For our Better Than Sour Cream Apple Pie recipe, you will need one cup of Tofutti Better Than Sour Cream, two-thirds of a cup of sugar, two tablespoons of flour, one quarter teaspoon of salt, one teaspoon of vanilla, one egg or substitute, three cups of peeled, sliced tart apples, one nine inch unbaked pie shell, and frozen or chilled in the freezer for at least 30 minutes.

For your cinnamon crumb topping, you will need a half cup of brown sugar – packed, one-third of a cup of flour, one quarter cup of margarine, and a half teaspoon of cinnamon. Mix this for later!

To prepare, you will need to preheat your oven to 400 degrees Fahrenheit. Mix together your crumb topping ingredients until it becomes coarse. Chill this until you need it again!

Next, mix your Tofutti Better Than Sour Cream, sugar, flour, salt, vanilla and egg. Then, add the apples mixing carefully in order to coat well.

Put the filling into a pie shell, and bake it at 400 degrees Fahrenheit for 25 minutes.

Remove your pie from the oven, and sprinkle it with your cinnamon crumb topping. Then, bake for another 20 minutes!

Once completed, remove your pie and let it cool for an hour before serving.