sour cream apple pie recipe

Written ByJenny Smyth Posted on
sour cream apple pie recipe
Jump to Recipe Jump to Video Print Recipe

The Best sour cream apple pie recipe

I have been making this sour cream apple pie recipe for years, and it’s a staple in our household. My kids love it when I make it for special occasions, and my husband requests it for his birthday every year. I love the combination of the tangy sour cream and the sweetness of the apples. It’s a perfect recipe for any occasion, whether it’s a family gathering or a casual dinner with friends.

The best part is that it’s incredibly easy to make and requires minimal ingredients. I’ve tried many different apple pie recipes over the years, but this one remains my favorite. It’s a classic recipe that never goes out of style, and I’m happy to share it with you today. The sour cream adds a richness to the filling that you won’t find in other apple pie recipes.

It’s a game-changer, trust me! The texture is silky smooth, and the flavor is just right. I’ve served this pie at countless gatherings and events, and it’s always a hit. Whether you’re serving it warm or at room temperature, this pie is sure to please even the pickiest eaters.

One of the reasons I love this recipe so much is that it’s incredibly versatile. You can make it with any type of apple you like – Granny Smith, Gala, Fuji – you name it! The key to making this pie successful is using high-quality ingredients, particularly the apples. Don’t skimp on the quality of your apples; they make all the difference in the world.

This recipe has been passed down through generations in my family, and I’m so glad we’ve kept it alive. It’s more than just a dessert; it’s a tradition that brings people together. When you take a bite of this pie, you’ll understand why it’s been a favorite for so long. The technique behind making this pie is simple yet effective.

You’ll need to peel, core, and chop your apples before adding them to the filling mixture. Don’t worry if your apples are slightly browned after chopping; that just adds to their charm! I could go on and on about this recipe all day long, but I’ll stop there. Suffice it to say that this sour cream apple pie recipe is a must-try for anyone who loves baking or cooking with fresh fruit.

Sour Cream Apple Pie

Sour Cream Apple Pie

4.8 from 1348 votes

A classic sour cream apple pie features a creamy, tangy filling that perfectly complements sweet, tender apples. The pie is baked in a flaky crust until golden and bubbly.

Prep Time30 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hour 25 mins
Servings: 8Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Crust

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
3-4 tablespoons ice water

For the Filling

1 cup sour cream
3/4 cup granulated sugar
1/4 cup all-purpose flour
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon salt
4 cups peeled and sliced Granny Smith apples (about 4 medium apples)

For the Topping

1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 cup cold unsalted butter, cubed
1/2 teaspoon ground cinnamon

👨‍🍳Directions

1Preheat your oven to 375°F (190°C).
2To make the crust, whisk together 1 1/4 cups flour and 1/2 teaspoon salt in a medium bowl.
3Cut in 1/2 cup cold cubed butter using a pastry blender or fork until the mixture resembles coarse meal with pea-sized butter pieces.
4Sprinkle 3 tablespoons of ice water over the flour mixture and stir with a fork until the dough holds together when pressed.
5If needed, add the remaining tablespoon of water.
6Shape the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
7On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8-inch thick.
8Gently transfer the dough to a 9-inch pie plate, pressing it into the bottom and sides.
9Trim the overhang to about 1/2 inch, then fold and crimp the edges decoratively.
10In a large bowl, whisk together 1 cup sour cream, 3/4 cup granulated sugar, 1/4 cup flour, the egg, vanilla, and 1/4 teaspoon salt until smooth.
11Add the sliced apples and stir gently to coat them evenly with the sour cream mixture.
12Pour the apple filling into the prepared crust, spreading it evenly.
13For the topping, combine 1/2 cup flour, 1/2 cup brown sugar, and 1/2 teaspoon cinnamon in a small bowl.
14Cut in 1/4 cup cold butter until the mixture forms coarse crumbs, then sprinkle the topping over the filling.
15Place the pie on a baking sheet to catch any drips and bake at 375°F for 45 to 55 minutes, until the crust is golden brown and the filling is bubbly around the edges.
16The apples should be tender when pierced with a knife.
17Cool the pie on a wire rack for at least 2 hours before slicing.

🔧Equipment

9-inch pie plate
Mixing bowls
Pastry blender or fork
Rolling pin
Measuring cups and spoons
Knife and cutting board
Oven

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 65mg🧂Sodium: 320mg🌾Total Carbs: 62g🥦Dietary Fiber: 3g🍬Sugars: 38g🥩Protein: 5g

📝Notes

For best results, use firm, tart apples like Granny Smith to balance the sweetness. The pie can be stored at room temperature for up to 2 days or refrigerated for longer freshness.

Watch Video Of How Sour Cream Apple Pie Works

To store this sour cream apple pie, let it cool completely, then cover it tightly with plastic wrap or foil and keep it in the refrigerator. It will stay fresh for up to 4 days. When you want to serve it again, you can reheat individual slices in the microwave for about 30 seconds, or place the whole pie in a 350 degree oven for 10 to 15 minutes to warm it through.

The pie is delicious on its own, but I love serving it with a scoop of vanilla ice cream or a dollop of whipped cream. The cold creaminess pairs perfectly with the warm spiced apples. This pie is always a good idea for any occasion because it is simple to make yet looks and tastes impressive.

It works wonderfully for family gatherings, potlucks, or holiday dinners. Everyone from kids to grandparents enjoys it, and I have never had leftovers when I bring it to a party. It is one of those recipes that feels like a hug in a dish, and I am so glad I can share it with you.

❓ Frequently Asked Questions About Sour Cream Apple Pie

Q: What type of apples should I use for this recipe?

You can use any variety of apple you like for this recipe – Granny Smith, Gala, Fuji – you name it! However, if you want a classic apple pie taste, use a mix of sweet and tart apples like Granny Smith.

Q: Can I substitute sour cream with another ingredient?

No! Sour cream gives this pie its signature tanginess and richness. If you try substituting with another ingredient like Greek yogurt or milk powder (don’t do that!), your pie will be completely different.

Q: How do I prevent my crust from becoming soggy?

Avoid using cold butter when making your crust; instead use softened butter so your crust turns out flaky rather than soggy.

Q: Can I freeze this pie?

No! Freeze-drying can ruin the texture of your crust – just bake two pies at once if you need more.

Q: Why does my crust shrink during baking?

This usually happens because your dough wasn’t given enough time to rest after mixing – chill your dough for at least 30 minutes before rolling out!

Q: Can I use pre-made pastry dough?

No way! Making pastry from scratch may seem intimidating but trust me – homemade is always better.

Similar Posts