Sour Cream Apple Pie
A non-traditional apple pie with a tart creamy filling and streusel topping.
Ingredients
For the crust:
- 1 ¼ cups (150 grams) all-purpose flour
- ½ teaspoon salt
- 1 teaspoon granulated sugar (optional)
- ½ cup (113 grams) unsalted butter , cold and cut into cubes
- 2 tablespoons water , cold
For the topping:
- ½ cup (106 grams) packed light or dark brown sugar
- ½ cup (60 grams) all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ cup (56 grams) unsalted butter , melted
For the filling:
- 1 cup (227 grams) sour cream
- ¾ cup (150 grams) granulated sugar
- ¼ cup (30 grams) all-purpose flour
- 2 large eggs
- 1 teaspoon vanilla extract
- Pinch salt
- 5 cups (550 grams) apples , peeled and thinly sliced
Equipment
Instructions
To make the crust:
- In medium bowl, combine flour, salt and sugar (if using). 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.
To assemble and bake pie:
- Preheat oven to 400 °F.
- In a medium bowl combine the brown sugar, flour and cinnamon with a fork. Add the melted butter and stir to combine. Set the mixture aside.
- 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.
- Slice apples only when everything else is prepped so they don't brown. Dump apples into the sour cream mixture and toss to coat. Then dump the filling with the apples into the prepared pie crust, rearranging the apples into an even layer as much as possible.
- Use your hands to scatter the streusel topping on top of the filling into an even layer.
- 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 so it can finish setting up. This can take up to about 3 hours, or you can chill in the fridge for 1-2 hours.
Video
Notes
- Feel free to use your own favorite pie crust recipe. You can also use a store-bought pie shell.
- Because the filling for this pie contains sour cream and eggs, this pie should be stored in the fridge. It will keep for about 5 days, but will be at it's best within 2-3 days.
- You can freeze this pie before or after baking. Thaw overnight in the fridge. If desired, crisp up topping in a 300°F oven for 20-30 minutes.
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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