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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.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Dessert
Cuisine American
Servings 8

Ingredients
  

The Crust

  • 2 1/2 cup all-purpose flour
  • 2 tbsp organic cane sugar
  • 2 tsp salt
  • 1 cup cold, unsalted butter, cut into small cubed pieces¬†(2 sticks of butter)
  • 6-8 tbsp ice cold water

The Filling

  • 1/2 cup organic cane sugar
  • 2 tbsp all-purpose flour
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1 large egg, slightly beaten
  • 2 1/4 cups diced apples honey crisp, Granny Smith or gala
  • 1 cup sour cream

Crumb Topping

  • 1/3 cup organic cane sugar
  • 1/3 cup all-purpose flour
  • 1 tsp pumpkin pie spice or cinnoman
  • 1/4 cup cold butter, diced
  • 1 cup pecans, crushed

Instructions
 

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.

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.

Crumb Coating

  • 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.
Keyword Easy Dessert, Fall Dessert, Holiday Recipes, Pie Recipes