Traditional recipes

Sour Cream Apple Pie Recipe

Sour Cream Apple Pie Recipe

A tasty twist on conventional apple pie.



2 Tablespoons flour

1/4 teaspoon salt

3/4 cup sugar

1 egg

8 oz sour cream

1 teaspoon vanilla

1/4 teaspoon nutmeg.

2 cups peeled tart apple pieces (or unpeeled peach).


3 tablespoons butter, room temperature

1/3 cup sugar

1/4 cup brown sugar

1/3 cup flour

1 teaspoon cinnamon


PIE FILLING: Mix dry ingredients, then add egg, sour cream & vanilla. Add apples. Pour in crust. Do not add topping yet.

PIE TOPPING: Mix dry ingredients then cut in butter.

Bake pie without topping for 15 minutes at 400 then 30 minutes at 350.

Remove from oven and raise temperature to 400.

Sprinkle on topping and bake for 10 more minutes.

Sour Cream Apple Pie

Originally posted November 4, 2010 – I recently got together with a few friends for a few hours of pie crust testing. When I took my crust home, I knew exactly what pie I wanted to make! Over the last few years, I’ve made this pie at least once or twice a year. It is my very favorite pie, and even though I love trying new recipes, this Sour Cream Apple Pie recipe is at the top of my favorites list. We are heading strong into apple season, and I think this apple pie is the perfect way to welcome in the apples!

After my Cafe Zupas post yesterday, I had to come back and re-post my favorite Apple Pie recipe!! I’ve actually been making this sour cream apple pie for years – and if you know me, you know that if I make a recipe more than once, it’s a winner! This is by far my favorite apple pie. I actually had a neighbor bring by a bag of apples from her tree, and this is the first thing that came to my mind.

Don’t be turned away by the sour cream in this recipe. It just makes the filling nice and creamy. It really is what makes this pie the best!

I’m a sucker for a crumb topping, and it’s usually the more the better for me. I’ve actually doubled the topping from the original recipe, and I think it’s the perfect amount of crumble. And don’t let the sour cream part scare you away – it definitely adds to the pie!

Now that fall is fully upon us, I am craving pie like crazy, so stay tuned for many more!

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How do you make Sour Cream Apple Pie?

For this recipe you’ll need refrigerated pie crust, all purpose flour, granulated sugar, ground cinnamon salt, sour cream, vanilla extract, an egg, and McIntosh apples.

I like to use these types of apples when baking because they are softer and cook more quickly and evenly especially in pies.

Start by preheating the oven to 375 degrees F then line the pie crust on the bottom of a 9-inch pie plate and crimp the edges. You can make your own pie crust however, I’m a cook, not a baker and my crust never comes out right.

It’s easier just to purchase the already made ones from the grocery store. One of these days I’ll get around to perfecting the recipe I have, but in the meantime this recipe from Sally’s Baking Addiction looks good if you’d like to make it from scratch.

Add the egg, sour cream, vanilla extract to a bowl and whisk until smooth. Next, add the flour, granulated sugar, salt and ground cinnamon to the bowl then mix until well blended. Peel and core the apples then dice them into 1-inch pieces and place them in the bowl and mix well.

Pour the batter into the pie crust then spread evenly. Put the pie plate on a baking sheet and place in the oven then bake for 40 minutes. I like to do this to avoid any drippings from the pie getting into the oven. While the pie is baking, you can make the streusel topping.

Love Apple Pie? Check Out These Apple Pie Recipes


  • Filling:
  • 1 cup sour cream
  • 2/3 cup sugar (can easily reduce to 1/2 cup if you like your apple pies a little less sweet)
  • 2 Tablespoons flour
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 1 egg
  • 3 cups peeled, sliced tart apples (about 1 1/4 pounds of slices, cut 1/4-inch to a 1/2-inch thick)
  • 1 Tablespoon lemon juice or apple cider vinegar
  • One 9" unbaked pie shell, frozen or chilled in the freezer for at least 30 minutes (see sour cream pie crust recipe, use a single crust recipe)
  • Topping:
  • 1/2 cup brown sugar, packed
  • 1/2 cup flour
  • 1/4 cup butter (1/2 a stick), chilled, cut into cubes
  • 1/2 teaspoon cinnamon
  • Mix together all ingredients until the mixture resembles coarse crumbs. Chill until needed in the recipe.


Place the streusel topping ingredients in a medium bowl and mix with a fork or your hands until the mixture resembles coarse crumbs.

Chill in the refrigerator until the topping is needed half-way through the baking.

to 400°F with a rack in the middle and another rack below it. Place a large rimmed baking sheet on the lower rack to catch any of the drippings from the pie.

In a large bowl put the sour cream, sugar, flour, salt, vanilla, and egg. Use a wooden spoon and beat by hand until smooth. Fold in the apples and stir until all of the apples are coated with the sour cream filling mixture.

For the first stage of baking, bake the pie for 25 minutes at 400°F.

You may also want to put a pie protector or foil around the outer crust edges to keep them from getting too browned. Bake for another 20 minutes at 400°F.

Sour Cream Apple Pie

  • Quick Glance
  • (1)
  • 45 M
  • 3 H, 15 M
  • Serves 10 to 12

Ingredients US Metric

  • For the pie crust
  • 1 1/4 cups all-purpose flour, plus more for the work surface
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 stick unsalted butter (4 oz), cold, cut into 1/2 -inch (12-mm) chunks
  • Ice water
  • For the streusel topping
  • 1 cup all-purpose flour
  • 2/3 cup chopped walnuts or pecans
  • 1 stick unsalted butter (4 oz), melted
  • 1/2 cup firmly packed dark brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • For the sour cream apple pie filling
  • 1 1/3 cups sour cream
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 3 tablespoons all-purpose flour
  • 2 teaspoons vanilla extract
  • Grated zest of 1/2 lemon, preferably organic
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon grated nutmeg
  • 5 large Granny Smith apples (about 2 1/4 lbs), peeled, cored, and thinly sliced


In a large bowl, whisk together the flour, sugar, ginger, and salt.

Dump the butter in the bowl and, using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse meal. (Sure, you could instead blitz the ingredients in a food processor until crumbly. But why bother having to clean the blade for so little dough?)

Add 3 tablespoons ice water, toss the mixture with a fork until the water is incorporated, and continue mixing until the dough clumps. If the dough seems dry, continue adding water, 1 teaspoon at a time, until it comes together. Flatten the dough into a disc, cover with plastic wrap, and refrigerate for at least 1 hour.

Position a rack in the lowest part of the oven, slide a baking stone or a heavy baking sheet on top, and crank the temperature to 425°F (218°C). Let the oven heat for at least 30 minutes. You want that stone to be hot.

In a small bowl stir together the flour, nuts, butter, sugar, cinnamon, and salt until well combined. Cover and stash it in the fridge until you’re done rolling out the crust.

When the dough is fully chilled, roll it out to 1/8 inch (3 mm) thickness on a lightly floured surface. Draping the dough on the rolling pin, gently ease it into a deep-dish 9-inch (23-cm) pie plate, and then go wild crimping the edge. Back into the fridge it goes for at least 30 minutes.

While the crust is chilling, in a medium bowl, whisk the sour cream, sugar, eggs, flour, vanilla, zest, cinnamon, salt, and nutmeg until smooth.

Carefully layer the apples in the pie plate, as you would a gratin, gently flattening them as you go. Slowly pour the sour-cream mixture over the apples. (Yes, it’s a lot of filling. Use it all.)

Bake the pie directly on the baking stone or baking sheet, without the streusel topping, for 20 minutes.

Remove the pie from the oven and carefully crumble the streusel on top. Slide the pie back onto the baking stone, lower the temperature to 375°F (190°C), and bake until the streusel is deeply golden brown and the middle looks dry, 40 to 60 minutes more. If the topping begins browning too much, loosely cover the pie with foil.

Transfer the pie to a wire rack to cool completely. (Completely! This baby will fall apart when warm.) Slice and serve only once it’s reached room temperature. Ideally, let it rest overnight.

Recipe Testers' Reviews

This sour cream apple pie is a truly delectable pie. I attest to this as I shove another forkful in my face and crumbs fall upon my keyboard!

It’s heavenly. The cinnamon, lemon zest, and freshly grated nutmeg in the filling brightened and heightened the flavor and the ginger in the pie crust really came through (I just bought a new container don't settle for old, gross ginger dust).

I weighed the apples before coring, peeling, and slicing and it was the perfect ratio of apple to filling. I loved how the juices of the apples combined with the sour cream custard as it baked. The interior really reminds me of an open-face German apple kuchen tart that my grandmother used to bake when I was little. This pie made me so nostalgic for her and the smells in her kitchen. I also think layering the apples in neatly, like you would a gratin, made a big difference in the evenness of the baking and the tenderness of the apples. They were all perfectly tender but not at all mushy.

Another revelation was David's trick of using a glass pie plate for optimal viewing of the bottom and sides to check for doneness! Why did I never think of this?! All these years I've been baking pies in my pretty but kind of useless Emile Henry ceramic pie plates! Never again will I have to put up with a soggy-bottom pastry. Glass only from here on out. AND the other trick that David was kind enough to share, is that if you DO find yourself viewing an underdone pastry bottom, just sit that pie right on the oven floor to blast it with heat directly from the source! Brilliant trick and worked like a charm!

This recipe is a real keeper. My husband wolfed his piece down.

This is one of the easiest doughs I've ever worked with! It rolled out beautifully! I did need an extra tablespoon ice water to get the dough to come together. I was lazy and pulsed the ingredients in a food processor and I refrigerated the dough overnight.

My pie was completely and gorgeously done at the final 60 minute mark (that 60 minutes doesn't include the initial 20 minutes without the topping), but just to be absolutely SURE, I followed David's trick and let it sit directly on the floor of the oven for the last 7 or 8 minutes.

I let the pie cool COMPLETELY before cutting it and was rewarded with clean, beautiful slices that came right out of the pan without even a bit of a fight. In fact, this was the easiest pie to cut EVER!

Great recipe! Easy-to-find ingredients, easy-to-follow instructions, smells amazing baking, and tastes delicious!

The flavors of the tart Granny Smith apples with the sweet topping is perfect. The crust is light and not too sweet. I didn’t taste the ginger in the crust so may add a bit more. The filling is yummy and holds together nicely. The pieces all come out nice and neat.

I always make the same pies for Thanksgiving, sticking to tradition and the pies I know everyone loves. This pie is so good I’m going to switch things up a bit and replace my traditional apple pie with this.

I cut my apples as thinly as possible. My mom taught me the secret to good apple pie is slicing the apples thin!

I am already getting requests for some more pie!!

I am someone who rarely bothers with making desserts. I’ve never liked cake. A birthday pie would suit my fancy but no one ever offered that to me.

The next issue for me is that I have never been successful with making pies. Making the crust, rolling it out, transferring it to the pie plate, and then getting it to form the crust has always been too much for me to deal with. I have always found crostatas far more forgiving, so that has been my choice, if I really needed to throw something together. This pie helped me change all of that. More importantly for me, it has given me the confidence to blaze the pie-making trail.

The instructions for making this pie are easy to understand. I felt like the author was standing with me, telling me what to do every step of the way. Little surprises, like the ginger in the pie crust, just work. The Granny Smith apples combined with the sour cream, lemon zest, cinnamon, and nutmeg make for a wonderful filling. The streusel topping is plentiful and delicious. All of the steps are described in a way that I believe anyone would meet with success.

I have made this pie twice already, and even put candles in one to make it a birthday pie for my husband. I welcome one for myself when the time comes. If need be, I will even make it for myself.

I made this pie for Teacher's Appreciation Day at my children's school one morning and when I came back to pick up the pie dish at lunch it was nearly gone! I was able to steal the last few bites to test it for myself and it was perfectly spiced and delicate with a bit of sour creaminess that made it divine!

I made it over two days to space out the time and it was perfection. It's a fun twist for anyone looking for something different than their usual apple pie.

I used a mandoline to slice the apples.

My dough needed an extra 1 1/2 tablespoons ice water to come together and then I left it in the fridge for 5 hours.

The topping stayed in the fridge for about 15 hours and the pie dough, once rolled out, was in there for 15 hours as well.

It sat overnight with foil on top of the stove until I could deliver it to the teachers the next morning. Seemed the best breakfast ever.

I had the chance to share this sour cream apple pie with some neighbors, my sister and brother-in-law, as well as my husband. The overwhelming response was, "OMG, great pie!!"

Most people seemed to be impressed by the creaminess of the sour cream filling as opposed to a straightforward apple pie. I also really enjoyed the addition of the lemon and zest, which added a nice zing. Also, something I realized after making this pie twice, was that it's a very easy pie to slice and serve. I think the sour cream and eggs help to keep the apples together, so none of the slices (even the dreaded first slice) ever fell apart when serving.

The second time around, the bottom of the pie was still not quite baked to my personal liking, even after I kept the pie on the oven for an additional 30 minutes. No one else seemed to notice, so I think this really is a personal preference. I might try blind baking the crust first, then adding the filing to ensure a crunchier crust the next time, but this is probably not a necessary step for anyone else.

This will definitely be my go-to apple pie. I will make this again, probably for Thanksgiving and possibly for Christmas.

This pie easily served 12 people, though if you were serving a group of pie lovers, maybe they would prefer it to serve 8 to 10.


#LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


Love this common sense attitude toward pie making. Am going to try this recipe as soon as…PIE! I long ago discovered the ‘bottom of the oven’ trick which is THE BOMB, while baking pies in my family’s cafe/bakery. I would take the pies out of the oven – which was the bottom compartment of a massive commercial range/griddle beast of burden – and set them on top of the hot steel slab normally used for burgers and bacon. It only took a few minutes to notice the difference in the color of the bottoms of the crusts…from mostly done to marvelously toasted! Now when I bake sans beast of burden, it’s the bottom of the oven every time! And, if the pie juices have made the pie pan sticky, I place a piece of foil or thin baking sheet down first…who has time to scrub an oven when there is PIE to be eaten.

Agreed, Kathy. And I see Bill Geist, a family friend, found your bakery! He’s such a lovely man.


  1. Preheat oven to 400̊. Whisk sour cream and egg in bowl until well blended. Whisk sugar, flour, vanilla, cinnamon and nutmeg. Stir in apples. Spread in unbaked pie shell mounding in center.
  2. Topping: Mix flour, sugar and cinnamon in medium bowl. Cut in butter until mixture resembles coarse crumbs. Stir in walnuts. Sprinkle evenly over filling and press down lightly. Bake 50-60 minutes until topping is dark brown and apples are tender when pierced. If topping browns too quickly, drape a piece of foil over pie.

Recipe Summary

  • 1 2/3 cups all-purpose flour, plus more for surface
  • 3/4 teaspoon salt
  • 3/4 teaspoon granulated sugar
  • 1 stick plus 3 tablespoons cold unsalted butter, cut into small pieces
  • 1/4 to 1/3 cup ice water
  • 1/2 cup packed light-brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 stick cold unsalted butter, cut into small pieces
  • 1 cup walnuts, coarsely chopped
  • 1 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • Pinch of salt
  • 16 ounces sour cream
  • 2 eggs, room temperature, lightly beaten
  • 2 teaspoons pure vanilla extract
  • 6 Golden Delicious apples (about 2 1/2 pounds), peeled, cored, and sliced into 1/4-inch wedges

Make the pie dough: Combine flour, salt, and granulated sugar in a food processor, and pulse to blend. Add butter, pulsing until pea-size clumps form. With machine running, add water, 1 tablespoon at a time, until mixture just comes together. Shape dough into a disk. Wrap in plastic wrap, and refrigerate until firm, about 45 minutes.

Roll out dough into a 15-inch round (1/4 inch thick) on a lightly floured surface. Fit into a 10-inch pie plate. Trim edge, leaving a 1/2-inch overhang, and fold under, pressing onto rim of pie plate. Use your fingers to create a scalloped edge if desired. Refrigerate until firm, about 1 hour.

Make the crumb topping: Whisk together sugars, flour, cinnamon, and salt. Add butter, and combine with a fork or pastry cutter. Stir in walnuts, and press filling into large clumps with your hands refrigerate until ready to use.

Preheat oven to 450 degrees with 2 racks in lower third.

Make the filling: Whisk together granulated sugar, flour, cinnamon, and salt in a large bowl. Stir in sour cream, eggs, and vanilla until thoroughly combined. Add apples, tossing to coat. Place apple mixture in crust.

Place an empty rimmed baking sheet on lowest oven rack to catch any drips, then bake pie 10 minutes. Reduce oven temperature to 350 degrees, and bake until apples are golden brown in places, juices are bubbling, and crust is golden brown, about 45 minutes.

Remove topping from refrigerator, and crumble over hot filling. Bake until topping is browned and set, apples are tender, and bottom crust is thoroughly baked, about 50 minutes. Let cool completely on a wire rack, 3 to 4 hours.

  • For the Pie Crust:
  • 1 1/3 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon salt
  • 4 tablespoons chilled butter (or shortening, cut into small pieces)
  • 3 to 6 tablespoons ice-cold water
  • For the Filling:
  • 2 cups tart apples such as Granny Smith (finely chopped)
  • 3/4 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon vanilla
  • 1/8 teaspoon salt
  • 1 cup sour cream
  • 1 large egg
  • For the Topping:
  • 1/3 cup sugar
  • 1 teaspoon cinnamon
  • 1/3 cup flour
  • 1/4 cup butter

Use a frozen deep-dish pie crust or a sheet of refrigerated pastry. Put the 1 1/3 cups of flour, 1 tablespoon of sugar, and 1/2 teaspoon of salt in the bowl of a food processor pulse several times to blend thoroughly.

Sprinkle the butter pieces over the flour and then pulse about 5 or 6 times in one-second bursts. The mixture should resemble coarse crumbs with some small pieces about the size of small peas.

Sprinkle 3 to 4 tablespoons of ice water over the flour mixture and then put the lid back on and pulse about 8 to 10 times.

The dough should clump with squeezed in your hand. If it crumbles and breaks up in your hand, sprinkle with more ice water, about 2 teaspoons at a time, and pulse a few more times. Repeat until the dough clumps together when squeezed.

Dump the dough out onto a floured surface and knead a few times. Shape it into a flat disk, wrap in plastic wrap, and refrigerate for 20 to 30 minutes.

Roll the dough into an 11- to 12-inch circle. Fit the dough into a 9-inch pie plate and flute the edges.

In a large mixing bowl, combine 3/4 cup sugar and 2 tablespoons flour add sour cream, egg, vanilla, and 1/8 teaspoon of salt. Add the apples and mix thoroughly pour into the unbaked pie shell.

Bake in the preheated oven for 20 minutes and remove. Reduce the oven temperature to 325 F.

Combine 1/3 cup sugar with 1 teaspoon cinnamon and 1/3 cup flour cut in butter. Sprinkle over the apples and return the pie to the oven.

Sour Cream Apple Pie

Pie Ingredients:

3 tablespoons of all-purpose flour

2 cups of peeled, diced apples

1 (9 inch) unbaked pie shell

Topping Ingredients:

1/2 cup of all-purpose flour

4 tablespoons of butter, softened

Preheat oven to 400. In a large bowl mix sour cream, flour, sugar, cinnamon, all spice, salt, vanilla and egg. Fold in apples and pour in pie pan. In a small bowl cut butter into flour and sugar. I use a fork and just kind of mash it all up together. Stir nuts in to the topping and sprinkle topping over the entire pie before baking. Bake on 400 for 15 minutes. Turn oven down to 350 and bake for another 45 minutes until pie tests done.

Sour Cream Apple Pie Recipe - Recipes

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The Impossible Pie for Dessert

Impossible pies- the convenient baked dishes that make their own crusts- were an offshoot of traditional cobblers and fruit buckles, popularized by Bisquick (TM) baking mix. In the early 1980s, the company published the recipes, widely expanding their popularity. The original "Impossible Coconut Pie" and "Impossible Bacon Pie" started as grassroots recipes that consumers shared with each other in the late 60's, quickly increasing to over 100 versions. Below are my dessert favorites and some of the more interesting sweet combinations.

Substitute healthier ingredients. The original Impossible dessert pies were full of eggs, butter and often coconut, so pretty high in cholesterol and saturated fat. If this is a concern, they can be made avoiding coconut, reducing fats by 50%, substituting two egg whites for each egg, and using labneh yogurt cheese, neufchatel or drained cottage cheese in place of cream cheese.

Fresh is best. Impossible pies are best made just before serving. Not suitable for freezing once baked. Baked Impossible pie keeps several days in the refrigerator, so they can fill out a skimpy lunch or dinner.

Pan size: a single recipe will fill a 9" or 10" pie plate, or an 11"x7" biscuit pan. A double recipe will fill a 9"x13" pan. A half recipe will fill a 1 quart round or square casserole. If a pan size is specified, it probably works better in that size. Always spray well with nonstick cooking spray or grease the pan.

The darkest secret: If you are making a single recipe and use a blender, you can use self-rising flour in place of the baking mix!

High altitude hints: Substitute 1/2 flour for the baking mix, to reduce the amount of baking powder. Some recipes increase the amount of baking mix/flour by 1/4 to 1/2 cup. Use a 10" pie plate to get a thinner layer. Preheat oven to 375 degrees instead of 400. If using granulated sugar, reduce sugar by 1/4 to 1/2 cups at altitudes of 3,500-6,500 feet. Baking time is usually increased. Some pies have specific high altitude adjustments, see recipes.

Microwave directions: You have to try this- works better with some variations than others- Prepare as directed - except decrease milk to 1 3/4 cups (increase baking mix to 3/4 cup to microwave at high altitudes). Pour into greased microwavable pie plate, 10 by 1 1/2 inches, sprinkle top with paprika before microwaving.

Microwave on medium-high (70 percent) 24-28 minutes (20-24 minutes in high altitudes), rotating plate 1/4 turn every 8 minutes, until knife inserted in center comes out clean (center will be slightly soft). Garnish with sprinkles, cinnamon or other suitable flavor, as it will be pale.

Cover with waxed paper, let stand on flat, heatproof surface 10 minutes (do not use wire rack- too much heat loss).