This sour cream apple pie is a delicious non-traditional pie with a tart creamy filling and streusel topping.
I am going bonkers for apples right now, eating two, sometimes three a day. A few weeks ago we picked up a big bag of tart, crisp jonathon apples from an orchard in northern Utah and I’ve been hooked ever since.
I’m enjoying them so much just as they are that my supply is usually gone before I have a chance to bake with them, but I have made a few exceptions, like this sour cream apple pie with crumble topping.
Oh yeah, totally worth the extra trip to the store to restock my apple supply.
Last year I made mini sour cream apple pies, and this fall I couldn’t resist turning the recipe into one big pie. The crust is still my no-fail flaky pie crust and the sour cream custard/apple filling and crumbly topping are about the same. I like how in this large pie you can see distinctly all the layers— it’s quite a surprise for anyone cutting into it expecting a traditional apple pie!
Some of you might be thinking sour cream in a pie? But it works and it’s delicious. Trust me, this is a unique pie that you’ve got to see— or bake— to believe.
Sour Cream Apple Pie
For the crust:
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup unsalted butter , cold and cut into cubes (2 sticks)
- ¼ cup water , cold
For the filling:
- 1 cup sour cream
- ¾ cup granulated sugar
- ¼ 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:
- ½ cup packed light or dark brown sugar
- ½ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ cup unsalted butter , melted
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 1 hour.
- 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 assemble and bake pie:
- Preheat oven to 400 °F.
- In a large bowl whisk together the sour cream, sugar, 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.
- For this recipe you’ll only need 1 disk of pie dough. Refrigerate or freeze other disk for another pie.
- Makes one 9-inch pie.
Disclosure: This recipe was made with Real® Butter in partnership with the American Butter Institute. Thank you for supporting partnerships with brands and campaigns I believe in, which make it easier for me to bring you new and creative content. All opinions are always my own. To see all of the recipes I have created for Go Bold with Butter, click here.