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+ servings

Sour Cream Apple Pie

A non-traditional apple pie with a tart creamy filling and streusel topping.

Ingredients

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

Instructions

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.

NOTES

  • 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.

Nutrition

Calories: 562kcal, Carbohydrates: 72g, Protein: 6g, Fat: 29g, Saturated Fat: 18g, Cholesterol: 106mg, Sodium: 272mg, Potassium: 202mg, Fiber: 3g, Sugar: 37g, Vitamin A: 949IU, Vitamin C: 4mg, Calcium: 58mg, Iron: 2mg
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