This is not your average apple pie. Nestled among chunks of apples is a sweet sour cream filling, baked in a flaky, all-butter crust and topped with a crumbly cinnamon streusel. It’s a wonderful pie to welcome fall, but perfect for the tail end of summer, too.

Sour Cream Apple Pie

Prep Time: 40 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 40 minutes

Yield: 8 slices

Sour Cream Apple Pie

Ingredients

    For the crust:
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup (2 sticks) unsalted butter, cold and cut into cubes
  • 1/4 cup water, cold
  • For the filling:
  • 1 cup sour cream
  • 3/4 cup granulated sugar
  • 1/4 cup all-purpose flour
  • Pinch salt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 5 large granny smith apples, peeled and thinly sliced
  • For the topping:
  • 1/2 cup light or dark brown sugar
  • 1/2 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 cup unsalted butter, melted

Directions

To make the crust:

In medium bowl, combine flour, salt and sugar. Add cubed butter and use pastry blender to cut butter into dry ingredients until size of small peas. Add water 1 tablespoon at a time until dough starts to come together into ball. Dump dough out onto clean surface and knead a few times to incorporate all of dry bits. Work quickly, do not over handle.

Divide dough in half and shape into 2 disks. Cover with plastic wrap and refrigerate for at least 2 hours. Note: for this recipe you’ll only need 1 disk. Refrigerate or freeze other disk for another pie.

On a lightly floured surface, roll out the chilled pie crust into a rough 12-inch circle and transfer to a 9-inch pie plate. Trim edges and crimp as desired.

To make the filling & topping:

Preheat oven to 400 °F.

In a large bowl whisk together the sour cream, all-purpose flour, salt, eggs and vanilla extract. Add apple slices and toss to coat. Dump into the prepared pie crust.

In a second bowl combine the brown sugar, flour and cinnamon with a fork. Add the melted butter and stir to combine. Use your hands to crumble the topping on top of the pie.

Place the pie on a sheet pan and bake until topping is golden and filling is set and slightly bubbles at the edges, about 1 hour. If topping browns before filling is set, cover with foil for the remainder of baking time. Let pie cool to room temperature before serving.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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COMMENTS

4 thoughts on “Sour Cream Apple Pie

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  1. Sharon wilson said:

    Really like the refreshing recipes.

  2. Fred said:

    Sour Cream Apple Pie – Y&UM!

    Can I make this with a graham cracker or pre made crust!!! I’ve never been able to master pie crust.

    Thanx!! You’re my inspiration!!!!

  3. Elizabeth said:

    Sounds good love sour cream. Can’t wait. To try it