Go Back
+ servings
Print Recipe
5 from 7 votes

Sour Cream Apple Pie

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.
Prep Time30 mins
Cook Time1 hr 5 mins
Resting Time3 hrs
Total Time4 hrs 35 mins
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 554kcal
Author: Amy Nash



  • 1 ¼ cups sour cream
  • ¾ cup granulated sugar
  • 1 egg
  • ¼ cup all-purpose flour
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 2 teaspoons vanilla extract
  • 4-5 cups apples, peeled and sliced ¼-inch thick (about 6 large apples)
  • 1 unbaked pie crust


  • 1 cup all-purpose flour
  • ½ cup light brown sugar, packed
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ¾ 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


Calories: 554kcal | Carbohydrates: 69g | Protein: 7g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 349mg | Potassium: 240mg | Fiber: 4g | Sugar: 40g | Vitamin A: 553IU | Vitamin C: 3mg | Calcium: 82mg | Iron: 2mg