Snowflake Apple Pecan Crumb Pie

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  • 3 C flour
  • 1 ⅓ C shortening
  • 1 egg
  • 1 T vinegar
  • ⅓ C water


  • 1 C sour cream
  • 1 C Pioneer® Sugar
  • ½ C flour
  • 1 egg
  • 2 tsp. vanilla
  • 8 C Michigan McIntosh Apples, peeled & sliced

Crumb Topping:

  • ¾ C flour
  • ½ C Pioneer® Sugar
  • 1 T cinnamon
  • ½ C Pioneer® Golden Light Brown Sugar
  • ½ C butter
  • 1 ½ C pecan pieces
  • ½ C vanilla chips



  1. In a large mixing bowl add the flour. Cut in shortening; set aside. In a small bowl, beat egg slightly and add vinegar and water; mix together. Add to flour mixture. Mix until dough makes a ball. Loosely cover and refrigerate 1 hour before rolling. [Makes 4 single crusts.] Break off ¼th of dough and roll out on lightly floured surface. Place in deep dish pie plate, fit to edge, and cut off any excess dough and flute the top of the crust.
  2. Preheat oven to 400° F.


  1. In a large mixing bowl, blend sour cream, Pioneer® Sugar, flour, egg and vanilla until smooth. Add apples, stir gently until mostly coated; pour into pie shell. Bake for 45 minutes.
  2. Crumb


  1. In a mixing bowl add flour, Pioneer® Sugar, cinnamon, Pioneer® Golden Light Brown Sugar; mix slightly. Add butter and mix with your hands to make crumbly. Add pecans and mix a little more. Sprinkle topping mixture over baked pie and return to oven 5 minutes longer. Melt vanilla chips in double boiler. Remove pie from oven and drizzle with melted vanilla chips. Let stand at least 1 hour before cutting into pie.
**From the Kitchen of: Carol Socier of Bay City, MI.
Snowflake Apple Pecan Crumb Pie
3 votes, 4.00 avg. rating (77% score)

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