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Sweet and tart sliced apples are tucked into a simple custard then topped with a crumbly brown sugar streusel in this Sour Cream Apple Pie. It is practically guaranteed to quickly climb to the top of your list of favorite pies.
We certainly love apple season around our house. Some of our other favorite apple recipes are Apple Pie Ice Cream, Old-Fashioned Apple Dumplings, and German Apple Cake (which also has a streusel topping!).
I love baking with sour cream. It adds such richness and a wonderful tanginess to baked goods, and it pairs especially well with warm spices and fruit like this sour cream apple pie. Add to that a buttery crust and crumbly brown sugar topping and I’m sold.
This pie belongs on your Thanksgiving dessert table, but really you should make it all year long! It’s just as good on the 4th of July or for a Sunday treat.
What makes this recipe awesome
- It’s basically a Fall-inspired version of one of our other favorite and most popular pie recipes: our Easy Blueberry Custard Pie, which one the “Pie Most Likely to Bring About World Peace” award at our annual Pi Day pie party one year, so you know it’s going to be good.
- There’s no top crust, so no worries here about some fancy lattice crust. Unless you want to do a top crust in place of the streusel, in which case we say go right ahead!
- Sour cream: I highly recommend using full-fat sour cream in this recipe for best results. The only substitution that works well would be to use plain Greek yogurt.
- Pie crust: I always recommend using a homemade pie crust. You can make them in advance and store in the freezer so you always have one on hand.
- Apples: I like using a variety of apples in any apple pie. My go-to picks are typically a mix of Granny Smith, Golden Delicious, Honeycrisp, Envy, Pink Lady, Opal, Fuji, or Jazz.
How to Make Sour Cream Apple Pie
- Mix the filling ingredients. Combine the sour cream, flour, sugar, egg, cinnamon, nutmeg, and vanilla in a large bowl. Whisk it all together until smooth.
- Peel, core, and slice the apples. Try for even thickness in the apples so they can be layered and packed together tightly in the pie crust later.
- Pour the filling ingredients over and the apples and toss to coat. Let the apples macerate for 30 minutes to draw out the juices.
- Arrange the sliced apples in an unbaked pie crust. Try to layer them flat and tightly packed for the most possible apple in the pie, then slowly pour any leftover filling juices over the apples to fill the nooks and crannies of the pie.
- Bake for 15 minutes at 400 degrees F. Then decrease the oven temperature to 350 degrees F. Continue to bake for another 30 minutes.
- Make the streusel topping. Combine the flour, brown sugar, cinnamon, salt, and walnuts in a medium bowl.
- Add melted butter. Stir in the melted butter until the topping ingredients are evenly moistened and clumping together.
- Add the topping. Once the pie has baked for 45 minutes, sprinkle the topping evenly over the pie, then continue to bake for another 20 minutes until lightly browned on top.
- Cool for at least 3 hours. As hard as it is to wait, this pie needs time to cool down and set up before slicing. Store any leftovers in the fridge for up to 3 days.
Yes, this pie should be stored in the fridge because of the sour cream in it.
Yes, you can make and freeze this pie either before or after baking.
- Use a sharp knife or mandoline to slice the apples uniformly. Not only will this let you get even more apple into your pie, but the same thickness of apple slices ensures that they will bake evenly.
- If you don’t like nuts, feel free to leave them out of the pie. Or replace them with old-fashioned oats for more of a crisp topping.
- Serve this pie with a scoop of vanilla ice cream and maybe even a drizzle of caramel sauce on top for an incredible dessert fit for any celebration!
More Pie Recipes
Sour Cream Apple Pie
- 1 1/4 cups sour cream
- 3/4 cup granulated sugar
- 1 egg
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 4-5 cups apples, peeled and sliced 1/4-inch thick (about 6 large apples)
- 1 unbaked pie crust
- 1 cup all-purpose flour
- 1/2 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup walnuts, chopped
- 6 tablespoons salted butter, melted
- Preheat oven to 400 degrees F.
- Whisk the sour cream, sugar, egg, flour, cinnamon, nutmeg, salt, and vanilla together in a large bowl.
- Add the apples to the filling ingredients and stir them together. Set aside for 30 minutes to draw out some of the apple juices.
- Make and roll out the pie crust. Transfer to a 9-inch pie pan. Tuck the edges under and crimp in a decorative fashion.
- Fill the pie crust with the apple filling, layering the sliced apples so they don't mound too high in the center. Slowly pour any leftover filling juices over the apples to fill in the gaps.
- Bake for 15 minutes, then reduce the temperature to 350 degrees F. Bake for another 30 minutes.
- Meanwhile, make the topping by combining the flour, brown sugar, cinnamon, salt, and walnuts in a bowl. Add the melted butter and stir with a fork until a crumbly streusel forms. Set in the fridge until ready to use.
- Once the pie has baked for 45 minutes total, sprinkle the streusel topping on top and bake for another 20 minutes until lightly browned. Cool for at least 3 hours before slicing and serving. Refrigerate any leftovers.
- Opal, envy, fuji, granny smith, pink lady, honeycrisp
More #FallFlavors Recipes Below:
Appetizers, Cocktails, and Snacks
- Apple Cider Old-Fashioned from Books n’ Cooks
- Fall Charcuterie Board from The Spiffy Cookie
- Sweet And Spicy Pecans from Simple and Savory
Breakfast and Baked Goods
- Apple Cider Pecan Granola from Family Around The Table
- Apple Cinnamon Bread from Life Love and Good Food
- Apple Pecan Scones from Hezzi-D’s Books and Cooks
- Gluten-Free Apple Cider Doughnuts from Frugal & Fit
- Pecan Cinnamon Sugar Baked Apple Donuts from Jen Around the World
Soups and Salads
- Balsamic Glazed Cipollini Onions from West Via Midwest
- Roasted Cipollini Onions With Sherry Vinegar And Thyme from Karen’s Kitchen Stories
- Vegan Butternut Squash And Chestnut Kebabs from Magical Ingredients
- Cider Brined Baked Chicken from Palatable Pastime
- Cranberry Pecan Chicken Salad from Cheese Curd In Paradise
- Air Fryer Apple Fritters from Devour Dinner
- Apple Cider Tea Madeleines from Jolene’s Recipe Journal
- Apple Crumb Bars from SueBee Homemaker
- Apple Nachos from Take Two Tapas
- Butterscotch Blondies from That Recipe
- Carrot Cake Cupcakes from Fresh April Flours
- Fall Fruit Galette from Cindy’s Recipes and Writings
- Giant Butterscotch Cookies from An Affair from the Heart
- Gluten-Free Apple Pie from The Fresh Cooky
- Mini Pumpkin Cheesecake from Art of Natural Living
- Pear & Butternut Squash Crisp from Savory Moments
- Pecan Pound Cake from Soulfully Made
- Sour Cream Coffee Cake Recipe from Lemon Blossoms