Sour Cream Apple Pie

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

Course Dessert

Cuisine American

Prep Time 30

Cook Time 1

Chill Time 1

Total Time 2 30

Servings servings

Calories 562

Author Annalise Sandberg

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.
Shape into a disk, 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.

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 50-60. If topping browns before filling is set, cover with foil for the remainder of baking time. Let pie cool to room temperature before serving.