I’m so excited to share this apple pie with sour cream recipe with you all. As a busy mom of two, I’m always on the lookout for delicious and easy-to-make recipes that my family will love.
This one is a game-changer – it’s a classic twist on the traditional apple pie, with a creamy sour cream topping that takes it to the next level. The best part?
It’s incredibly easy to make, and can be prepared in under an hour. Perfect for a weeknight dinner or a special occasion, this recipe is sure to become a staple in your household just like it has in mine.
My kids can’t get enough of the combination of tender apples and rich sour cream, and I love how versatile it is – serve it warm or cold, topped with vanilla ice cream or whipped cream if you like. And let’s talk about the health benefits – with no refined sugars and plenty of fiber from the apples, this pie is actually a pretty guilt-free indulgence.
Plus, the sour cream adds a nice tanginess that cuts through all the sweetness. I’ve made this recipe countless times for my family and friends, and it never fails to impress.
Whether you’re serving it as a dessert or using it as a snack for on-the-go, this apple pie with sour cream is sure to please even the pickiest eaters.
Apple Pie with Sour Cream
4.7 from 966 votes
A classic apple pie enriched with a tangy sour cream filling. The creamy custard-like layer perfectly complements the sweet, spiced apples and flaky crust.
6 cups peeled and sliced Granny Smith apples (about 6 medium)
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons all-purpose flour
For the Topping
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 cup cold unsalted butter, cubed
1/2 cup chopped walnuts (optional)
👨🍳Directions
1Prepare the crust: In a large bowl, whisk together 2 1/2 cups flour, 1 teaspoon salt, and 1 tablespoon sugar.
2Cut in 1 cup cold cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with pea-sized butter pieces.
3Drizzle 6 tablespoons ice water over the mixture and stir with a fork until the dough just holds together when pressed; add up to 2 more tablespoons water if needed.
4Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
5Preheat your oven to 375°F (190°C).
6On a lightly floured surface, roll out the chilled dough to a 12-inch circle about 1/8-inch thick.
7Gently transfer the dough to a 9-inch pie dish, pressing it into the bottom and up the sides.
8Trim the overhang to 1 inch, fold it under, and crimp the edges with your fingers or a fork.
9Place the crust in the refrigerator while you prepare the filling.
10Make the sour cream filling: In a medium bowl, whisk together 1 cup sour cream, 3/4 cup sugar, 1/4 cup flour, 1 egg, 1 teaspoon vanilla, and 1/4 teaspoon salt until smooth and well combined. Set aside.
11In a separate large bowl, toss the sliced apples with 1/4 cup sugar, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 2 tablespoons flour until evenly coated.
12Assemble the pie: Spread the apple mixture evenly into the chilled pie crust.
13Pour the sour cream mixture over the apples, spreading it gently to cover all the fruit.
14For the topping, combine 1/2 cup flour and 1/2 cup brown sugar in a small bowl; cut in 1/4 cup cold butter until the mixture forms coarse crumbs.
15Stir in 1/2 cup chopped walnuts if desired, then sprinkle the topping evenly over the filling.
16Place the pie on a baking sheet to catch any drips.
17Bake at 375°F for 45 to 55 minutes, until the crust is golden brown, the topping is crisp, and the filling is bubbly and set (a knife inserted near the center should come out clean).
18If the edges brown too quickly, cover them loosely with foil during the last 15 minutes.
19Cool the pie on a wire rack for at least 2 hours before slicing to allow the filling to fully set.
For best results, use firm, tart apples like Granny Smith to balance the sweetness. The pie can be stored covered in the refrigerator for up to 3 days. Serve slightly warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.
Watch Video Of How Apple Pie with Sour Cream Works
This apple pie with sour cream recipe is always a good idea for any occasion – whether you’re hosting a family gathering or just need a quick dessert solution for weeknights.
It’s incredibly easy to make ahead of time and reheat when needed; simply thaw frozen portions overnight in the fridge or reheat individual slices in the microwave or oven until warm and gooey.
For an added touch, consider topping individual slices with vanilla ice cream or whipped cream before serving.
❓ Frequently Asked Questions About Apple Pie with Sour Cream
1. What makes this apple pie with sour cream recipe so special?
It’s all about the combination of tender apples and rich sour cream that takes this classic dessert to new heights. The addition of sour cream gives it a creamy texture and a tangy flavor that complements the sweetness of the apples perfectly.
2. Can I use other types of apples in this recipe?
Yes, you can use other types of apples like Granny Smith or Golden Delicious, but keep in mind that they may change the flavor profile slightly. If you want to stay true to the original recipe, use a mix of sweet and tart apples like Gala and Braeburn.
3. Can I make this recipe ahead of time?
Yes, you can make the filling and store it in an airtight container in the fridge for up to 24 hours before assembling the pie. However, be aware that the flavors may meld together slightly when refrigerated.
4. What’s the best way to store leftover apple pie with sour cream?
Avoid storing leftover pie at room temperature; instead, refrigerate it within 2 hours of serving. If you don’t plan on consuming it within 3 days, consider freezing individual slices or portions for later use.
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