Sour Cream Apple Pie: Your New Favorite Dessert Recipe

Experience the ultimate comfort dessert with this Sour Cream Apple Pie, a beloved recipe that perfectly balances the crisp sweetness of apples with a rich, tangy sour cream filling, all crowned with an abundance of buttery, cinnamon-spiced streusel.

If you’re a devoted fan of pies adorned with a glorious crumb topping, you’re in for a treat. This recipe is a showstopper, but don’t stop there! You might also enjoy our Sour Cream Peach Pie for a seasonal twist or indulge in the decadent Pumpkin Cheesecake Pie.

Why This Sour Cream Apple Pie Stands Out as a Family Favorite

For years, this sour cream apple pie has held a coveted spot in my recipe rotation. And if you know me, you know that if I make a recipe more than once, it’s an undeniable winner! This isn’t just *an* apple pie; it is, without a doubt, my absolute favorite. The memory of a neighbor dropping by with a bag of freshly picked apples from her tree still brings a smile to my face, and this pie was the very first thing that came to mind.

The Magic of Sour Cream in Pie Filling

Please, do not let the mention of sour cream in this recipe deter you! It’s the secret ingredient that elevates this apple pie from good to extraordinary. Far from making the pie taste “sour,” it contributes an unparalleled richness and a velvety, creamy texture to the apple filling. The subtle tang of the sour cream beautifully cuts through the sweetness of the apples and sugar, creating a perfectly balanced flavor profile that is both comforting and sophisticated. It truly is what makes this pie incredibly moist, tender, and undeniably the best.

The Irresistible Streusel Topping: A Crumb Lover’s Dream

I confess, I am an absolute sucker for a crumb topping – and in my world, the more, the better! In developing this recipe, I actually doubled the streusel amount from the original, and I can confidently say it’s the perfect, most generous amount of crumble you could ever wish for. Each bite offers a delightful contrast: the soft, spiced apple filling against the crunchy, buttery, cinnamon-infused streusel. This topping isn’t just an afterthought; it’s a vital component that adds texture, flavor, and a rustic charm that screams homemade goodness.

As the crisp air of fall embraces us, my cravings for warm, comforting pies reach an all-time high. This Sour Cream Apple Pie perfectly captures the essence of the season, making it an ideal dessert for gatherings, holidays, or simply a cozy evening at home. Stay tuned, because there will be many more pie adventures to come!

Choosing the Perfect Apples for Your Pie

The success of any apple pie hinges on the quality and type of apples used. For this Sour Cream Apple Pie, we want apples that hold their shape well during baking and offer a delightful balance of tartness and sweetness. While many varieties work, some are truly exceptional:

• Granny Smith: A classic choice for pie, offering a firm texture and a tartness that brightens the entire filling.
• Honeycrisp: Known for its crisp texture and perfectly balanced sweet-tart flavor, Honeycrisp apples remain firm and juicy when baked.
• Braeburn: These apples have a lovely spicy-sweet flavor and a firm texture that stands up beautifully to baking.
• Fuji: Sweet and crisp, Fujis add a wonderful depth of flavor without becoming mushy.
• Golden Delicious: A softer apple, but when combined with firmer varieties, it adds a lovely sweetness and smooth texture.

For the best results, I highly recommend using a mix of at least two different apple varieties. Combining a tart apple (like Granny Smith) with a sweeter, more aromatic one (like Honeycrisp or Braeburn) creates a complex and harmonious flavor profile that will make your pie truly unforgettable. Aim for apples that are fresh and firm, free of blemishes, to ensure the best texture and taste in your final product.

Crafting the Ideal Pie Crust

A truly magnificent pie requires an equally magnificent crust. While you can certainly use a high-quality store-bought pie crust, I encourage you to try making your own if you have the time. A homemade crust, flaky and buttery, provides the perfect foundation for our rich apple filling.

When preparing your pie crust, remember these tips:

• Keep it Cold: Ensure your butter and water are ice cold. This prevents the butter from melting into the flour, which is crucial for achieving a flaky texture.
• Don’t Overwork the Dough: Mix the dough just until it comes together. Overworking develops gluten, leading to a tough crust.
• Chill Time is Essential: After mixing and before rolling, chill your dough for at least 30 minutes. This allows the gluten to relax and the butter to firm up, making it easier to roll and ensuring a flakier result.
• Par-baking: For a bottom crust that doesn’t get soggy, par-baking (or blind baking) is a must. This sets the crust before the wet filling is added, ensuring a crisp base. Make sure to prick the bottom and sides thoroughly to prevent bubbling, and use pie weights or dried beans to keep it flat.

A well-made pie crust provides a delicate, savory counterpoint to the sweet and tangy apple filling, enhancing every bite.

Step-by-Step Guide to Baking Excellence

Now that we’ve covered the crucial components, let’s dive into the detailed recipe for this incredible Sour Cream Apple Pie. Follow these steps for a perfectly baked, mouth-watering dessert.

Sour Cream Apple Pie

Rating: 5 Stars (from 7 votes)

Author: Deborah Harroun

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour 10 minutes

Servings: 8 servings

Course: Dessert

Cuisine: American

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Apples are combined with a sour cream mixture, then topped with lots of crumbly streusel in this favorite sour cream apple pie recipe.

Ingredients

• 1 recipe pastry for a 9 inch single crust pie

For the Filling:

• 2 tablespoons all purpose flour
• 1/4 teaspoon salt
• 3/4 cup sugar
• 1/4 teaspoon ground nutmeg
• 1 egg
• 1 cup sour cream
• 1 teaspoon vanilla
• 3 cups apples, peeled and sliced (about 3-4 medium apples)

For the Streusel Topping:

• 2/3 cup all purpose flour
• 2/3 cup sugar
• 2 teaspoons cinnamon
• 4 tablespoons butter, cold and cubed

Instructions

1. Preheat the oven to 400°F (200°C). Roll the pie crust out and carefully place it into a 9-inch pie dish. Generously prick the sides and bottom of the crust with a fork to prevent bubbling. Lay a piece of parchment paper or aluminum foil over the crust, then fill with pie weights, dried beans, or rice. Par-bake the crust in the preheated oven for 10 minutes. Remove from the oven, carefully remove the weights and parchment paper, and set aside.
2. While the crust is par-baking, prepare the filling. In a medium bowl, stir together 2 tablespoons flour, salt, 3/4 cup sugar, and ground nutmeg. In a separate bowl, whisk together the egg, sour cream, and vanilla extract until well combined. Add the wet egg mixture to the dry ingredients, mixing thoroughly until smooth. Gently fold in the peeled and sliced apples, ensuring they are evenly coated with the sour cream mixture. Spoon this mixture into the par-baked pie shell.
3. Place the pie back into the 400°F (200°C) oven and bake for 15 minutes.
4. After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 30 minutes. If you notice the edges of your pie crust browning too quickly, gently cover them with aluminum foil to protect them. Remove the pie from the oven once this 30-minute period is complete. Increase the oven temperature back to 400°F (200°C) for the streusel step.
5. While the pie bakes for the second interval and the oven reheats, prepare the streusel topping. In a clean bowl, combine 2/3 cup sugar, 2/3 cup all-purpose flour, and 2 teaspoons ground cinnamon. Add the 4 tablespoons of cold, cubed butter. Using a pastry blender, your fingertips, or a fork, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
6. Once the oven is back to 400°F (200°C) and the pie has completed its second baking stage, generously sprinkle the prepared crumb topping evenly over the warm pie. Return the pie to the oven and bake for a final 10 minutes, or until the streusel is golden brown and the filling is bubbly.
7. Carefully remove the pie from the oven and allow it to cool completely on a wire rack before slicing and serving. This allows the filling to set properly.

Recipe Notes:

This recipe has been adapted from allrecipes.com, with personal enhancements to the streusel topping for an even more decadent experience. For best results, use a mix of tart and sweet apples.

Keywords: apple pie, pie recipe, sour cream apple pie, streusel apple pie, homemade pie

Tips for Serving Your Homemade Sour Cream Apple Pie

Serving this Sour Cream Apple Pie is almost as delightful as making it! While it’s tempting to dig in right away, allowing the pie to cool completely is crucial for the filling to set properly, ensuring clean, beautiful slices. Here are a few suggestions to make your serving experience even better:

• Perfect Temperature: This pie is wonderful served slightly warm or at room temperature. If you prefer it warm, simply reheat individual slices in the microwave for 20-30 seconds or in a low oven.
• Classic Companions:
  • Vanilla Ice Cream: A scoop of good quality vanilla bean ice cream melting over a warm slice is a timeless pairing.
  • Whipped Cream: A dollop of freshly whipped cream adds a light, airy contrast to the rich filling.
  • Cheddar Cheese: For a more traditional, regional pairing, a thin slice of sharp cheddar cheese alongside (or even melted on top of) your apple pie offers a surprisingly delicious sweet-savory combination.
• Coffee or Tea: Serve with a hot cup of coffee, a soothing herbal tea, or even a glass of apple cider for the ultimate autumnal treat.

No matter how you choose to serve it, this Sour Cream Apple Pie is guaranteed to be a hit!

Frequently Asked Questions About Sour Cream Apple Pie

Got questions? We’ve got answers to help you master this incredible Sour Cream Apple Pie!

What kind of sour cream should I use?

For the best results, use full-fat regular sour cream. The higher fat content contributes to the creamy texture and rich flavor. Low-fat or fat-free versions might not provide the same luxurious consistency and could alter the taste.

Can I use a store-bought pie crust?

Absolutely! A good quality, refrigerated store-bought pie crust works perfectly and can significantly cut down on prep time. Just make sure it’s a 9-inch single crust and follow the par-baking instructions in the recipe.

What if I don’t have pie weights for par-baking?

No problem! You can use dried beans, rice, or even sugar as a substitute for pie weights. Simply line your pie crust with parchment paper and fill it with your chosen alternative. They serve the same purpose of preventing the crust from shrinking or bubbling during par-baking.

Can I make this pie ahead of time?

Yes, you can! You can bake the pie up to a day in advance. Let it cool completely at room temperature, then cover it loosely with plastic wrap. It tastes wonderful the next day. The streusel might soften slightly, but the flavors will have melded beautifully.

How do I store leftover apple pie?

Leftover pie should be covered and stored at room temperature for up to 2 days. If you need to keep it longer, store it in the refrigerator for up to 4-5 days. For longer storage, individual slices can be wrapped and frozen for up to 2-3 months. Thaw overnight in the refrigerator and gently reheat before serving.

Can I use different spices?

While cinnamon and nutmeg are traditional and work wonderfully, feel free to experiment! A pinch of allspice, cloves, or cardamom could add an interesting depth of flavor. Just be mindful not to overpower the apple and sour cream flavors.

More Delicious Pie Recipes to Explore

If you’ve fallen in love with pie, there’s a whole world of delicious creations waiting for you. Here are some more favorites from our collection:

• Lemon Cream Pie
• Key Lime Pie
• Pumpkin Pie
• Chocolate Cream Pie
• Lemon Meringue Pie

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