Sour Cream Apple Pie
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.
1 hr 40 min Prep Time
60 min Cook Time
- Prep Time: 1 hr 40 min
- Cook Time: 60 min
- Servings: 8 slices
Servings: 8 slices
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
To make the crust:
Step 1In 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.
Step 2Divide 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.
Step 3On 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:
Step 4Preheat oven to 400 °F.
Step 5In 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.
Step 6In 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.
Step 7Place 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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