Sour Cream Apple Pie

This Sour Cream Apple Pie has been a family favorite for years. With a creamy filling and a crunchy topping that make every bite so satisfying. It’s perfectly sweetened and easy to make.

When I was 9 years old, I came across a cookbook that my mother and father had been gifted for a wedding. It was a cookbook inspired by Colorado cooking. Side note: My mother’s parents lived in Colorado for a big chunk of their lives and built roots there. So it was only fit that my parents go gifted a cookbook that had Colorado inspired recipes.

As I was skimming through the book I came across a recipe called Sour Cream Apple Pie. I thought to myself. What an interesting combo. Sour cream and apples? Can this actually work together.

I asked my mom if it was okay for me to bake this pie, and she said yes. She assisted me in making the pie crust. At the time I was still developing many of my skills, c’mon I was only 9!

As I mixed the ingredients together, I began to realize why the author had paired apples with sour cream. They gave each other the perfect balance of sweet and tart.

Over the years I have developed a recipe similar to this sour cream apple pie. A few years ago, I had the idea of adding a pecan crumble layer to the top. Oh did it work! Everyone who had been having may sour cream apple pie for years told me that this was how I need to make it from now on! Ever since, that’s exactly how I have made it.

How to make Sour Cream Apple Pie?

How to make Pie Crust

In a food processor, combine flour, sugar, and salt and pulse to combine. Add the butter and pulse until the mixture resembles coarse meal. Add 6 tablespoons of ice water and pulse a few times. The dough should hold together when squeezed with your fingers but shouldn’t be sticky. If the dough is crumbly add 1 teaspoon at a time until the dough reaches the correct consistancy. Transfer to a 9-inch deep-dish pie dish and press the dough into the dish. Trim the edges, leaving a 1/2 inch overhang. Fold under the excess dough and using your thumb, shape the edges to your liking. Using a fork, poke wholes at the bottom of the crust. Place in the fridge until ready to use.With the remaing pie dough, roll out and use decoratieve pie crust cutters. Place in the fridge until ready to use.

Turn the dough out onto a work surface and divide in half. Shape each into a disk. Wrap in plastic and refrigerate for at least an hour or up to 2 days.Remove the dough from the refrigerator and let stand for 5 minutes. Place the dough disk between 2 sheets of lightly floured waxed paper and roll out a 12-inch round about 3/16 inch thick. 

Transfer to a 9-inch deep-dish pie dish and press the dough into the dish. Trim the edges, leaving a 1/2 inch overhang. Fold under the excess dough and using your thumb, shape the edges to your liking. Using a fork, poke wholes at the bottom of the crust. Place in the fridge until ready to use.With the remaing pie dough, roll out and use decoratieve pie crust cutters. Place in the fridge until ready to use.

How to make the Filling

Preheat oven to 425F degrees. Place sugar, flour and salt in a medium bowl,stir to combine. Add the sour cream, egg and vanilla to the flour mixture, whisk until smooth. Add the chopped apples, fold to incorporate. 

Pour the filling into a homemade or premade store bought pie crust. (If using a premade crust follow package directions for thawing before filling the pie crust).

Bake at 425F degrees for 15 minutes,then reduce the temperature to 350 degrees and bake for an additional 30 minutes. After the pie has baked for 30 minutes, take out of the oven and sprinkle crumb topping over the pie evenly. Place the pie back into the oven and bake an additional 15 minutes or until the topping is light brown and apples are tender. 

How to make the Crumble Topping

Stir the flour, sugar and cinnamon together in a medium bowl. Using your fingers, press the cold butter against the flour mixture until it resembles coarse crumbs. Add the crushed pecans and stir to combine. Place in the fridhe until ready to use.

A Slice of Sour Cream Apple Pie for you and one for me!

I hope you enjoy this recipe as much as we do! It’s perfect to bring for a Holiday celebration or to enjoy with a Fall meal! Eat it straight out of the oven with a scoop of vanilla ice cream or the next day! It will be equally as good.

If you have any questions or comments, please feel free to leave a comment or send us a message on our contact page. I would love to know how you liked the recipe! 

Looking for more pie recipes? This Deep Dish Pumpkin Spice Pie is the perfect pumpkin pie to end a night full of fun.

Print Recipe

Sour Cream Apple Pie

Author: Marta Flinn Cooking Method: Baking Courses: Dessert

Difficulty: Intermediate Prep Time 15 min Cook Time 60 min Total Time 1 hr 15 mins Servings: 8 Best Season: Fall

Ingredients

Servings

The Crust

• 2 ¹⁄₂ cups all-purpose flour
• 2 tablespoons organic cane sugar
• 2 teaspoons salt
• 1 cup cold, unsalted butter
• 6-8 tablespoons ice cold water

The Filling

• ¹⁄₂ cups organic cane sugar
• 2 tablespoons all-purpose flour
• ¹⁄₂ teaspoons salt
• 1 teaspoon vanilla extract
• 1 large egg (slightly beaten)
• 2 ¹⁄₄ cups honey crisp apples, Granny Smith or gala apples (diced)
• 1 cup sour cream

Crumble Topping

• ¹⁄₃ cups organic cane sugar
• ¹⁄₃ cups all-purpose flour
• 1 teaspoon pumpkin pie spice or cinnamon
• ¹⁄₄ cups cold butter (diced)
• 1 cup pecans (crushed)

Instructions

Pie Crust

1. In a food processor, combine flour, sugar, and salt and pulse to combine. Add the butter and pulse until the mixture resembles coarse meal. Add 6 tablespoons of ice water and pulse a few times. The dough should hold together when squeezed with your fingers but shouldn't be sticky. If the dough is crumbly add 1 teaspoon at a time until the dough reaches the correct consistancy. Transfer to a 9-inch deep-dish pie dish and press the dough into the dish. Trim the edges, leaving a 1/2 inch overhang. Fold under the excess dough and using your thumb, shape the edges to your liking. Using a fork, poke wholes at the bottom of the crust. Place in the fridge until ready to use.With the remaing pie dough, roll out and use decoratieve pie crust cutters. Place in the fridge until ready to use.

2. Turn the dough out onto a work surface and divide in half. Shape each into a disk. Wrap in plastic and refrigerate for at least an hour or up to 2 days.Remove the dough from the refrigerator and let stand for 5 minutes. Place the dough disk between 2 sheets of lightly floured waxed paper and roll out a 12-inch round about 3/16 inch thick.

3. Transfer to a 9-inch deep-dish pie dish and press the dough into the dish. Trim the edges, leaving a 1/2 inch overhang. Fold under the excess dough and using your thumb, shape the edges to your liking. Using a fork, poke wholes at the bottom of the crust. Place in the fridge until ready to use.With the remaing pie dough, roll out and use decoratieve pie crust cutters. Place in the fridge until ready to use.

The Filling

1. Preheat oven to 425F degrees. Place sugar, flour and salt in a medium bowl,stir to combine. Add the sour cream, egg and vanilla to the flour mixture, whisk until smooth. Add the chopped apples, fold to incorporate.

2. Pour the filling into a homemade or premade store bought pie crust. (If using a premade crust follow package directions for thawing before filling the pie crust). 

3. Bake at 425F degrees for 15 minutes,then reduce the temperature to 350 degrees and bake for an additional 30 minutes. After the pie has baked for 30 minutes, take out of the oven and sprinkle crumb topping over the pie evenly. Place the pie back into the oven and bake an additional 15 minutes or until the topping is light brown and apples are tender.

Crumble Topping

1. Stir the flour, sugar and cinnamon together in a medium bowl. Using your fingers, press the cold butter against the flour mixture until it resembles coarse crumbs. Add the crushed pecans and stir to combine. Place in the fridhe until ready to use.