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

Sour Cream Apple Pie Recipe
Photos updated September 2014

Originally posted November 4, 2010 – I recently got together with a few friends for a few hours of pie crust testing. When I took my crust home, I knew exactly what pie I wanted to make! Over the last few years, I’ve made this pie at least once or twice a year. It is my very favorite pie, and even though I love trying new recipes, this Sour Cream Apple Pie recipe is at the top of my favorites list. We are heading strong into apple season, and I think this apple pie is the perfect way to welcome in the apples!

After my Cafe Zupas post yesterday, I had to come back and re-post my favorite Apple Pie recipe!!  I’ve actually been making this sour cream apple pie for years – and if you know me, you know that if I make a recipe more than once, it’s a winner!  This is by far my favorite apple pie.   I actually had a neighbor bring by a bag of apples from her tree, and this is the first thing that came to my mind.

Recipe for Sour Cream Apple Pie

I’m a sucker for a crumb topping, and it’s usually the more the better for me.  I’ve actually doubled the topping from the original recipe, and I think it’s the perfect amount of crumble.  And don’t let the sour cream part scare you away – it definitely adds to the pie!

Now that fall is fully upon us, I am craving pie like crazy, so stay tuned for many more!

The best apple pie recipe - Sour Cream Apple Pie

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Sour Cream Apple Pie
Prep time
Cook time
Total time
Apples are combined with a sour cream mixture, then topped with lots of crumbly streusel in this favorite sour cream apple pie recipe.
Serves: 8 servings
  • 1 recipe pastry for a 9 inch single crust pie
  • 2 tablespoons all purpose flour
  • ¼ teaspoon salt
  • ¾ cup sugar
  • ¼ teaspoon ground nutmeg
  • 1 egg
  • 1 cup sour cream
  • 1 teaspoon vanilla
  • 3 cups apples, peeled and sliced
  • ⅔ cup all purpose flour
  • ⅔ cup sugar
  • 2 teaspoons cinnamon
  • 4 tablespoons butter
  1. Preheat the oven to 400F. Roll the pie crust out and place in a pie dish. Generously prick the sides and bottom, then place a piece of parchment paper or foil over the crust. Place pie weights over the paper and par-bake the crust in the preheated oven for 10 minutes. Remove from the oven and remove the weights and the parchment paper.
  2. Meanwhile, stir together 2 tablespoons flour, salt, ¾ cup sugar and nutmeg in bowl. Combine egg, sour cream and vanilla in another bowl; mix well. Add egg mixture to dry ingredients; mix well. Stir in apples and spoon mixture into the pie shell.
  3. Bake the pie for 15 minutes.
  4. Reduce temperature to 350F and bake 30 minutes more. (If the sides of the crust are getting too brown, cover them with foil.) Remove pie from oven. Increase temperature to 400F.
  5. Combine ⅔ cup sugar, ⅔ cup flour and 2 teaspoons ground cinnamon in bowl. Cut in 4 tablespoons butter until crumbly, using a pastry blender or a fork.
  6. Sprinkle crumb topping over pie. Return to oven and bake 10 minutes more. Cool on rack.
adapted from allrecipes.com

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34 Responses to Sour Cream Apple Pie

  1. nancy says:

    I love sour cream apple pie too. I'm going to try your delicious sounding recipe but use reduced-fat sour cream instead of regular…

  2. Georgia (The Comfort of Cooking) says:

    I love baking with sour cream – It adds so much moistness to baked desserts, and this one looks very moist and delicious – and EASY! Thanks for sharing, Deborah. I look forward to giving this a try sometime soon!

  3. Maria says:

    I will have to try this for the holidays.

  4. Kristy says:

    I've yet to make anything with apple this fall. Might just have to give this pie a try:)

  5. Jennifurla says:

    I think I have to make this, seems pretty simple and I am a sucker for crumbles myself!

  6. Joanne says:

    I still haven't found a good go-to apple pie yet and if you've made this more than once than it must be a winner! Looks fantastic, especially with all that crumble topping.

  7. Rosa's Yummy Yums says:

    I love that combination! A lovely pie.



  8. keepitsweet says:

    that is one delicious looking apple pie!

  9. ARLENE says:

    I always double crumb toppings, lol. This pie looks delish.

  10. Evan B says:

    Crumb toppings are my favorite.. I love the look of this pie!

  11. claire says:

    maggie and i both are drooling over this! haha thanks for the comment!

  12. Monet says:

    We made a sour cream apple pie last year for Thanksgiving, and everyone LOVED it! They are so good, and I'm sure that this version was equally as great. Thanks for sharing this. We are going to make another one in the next week or two. I'm excited to give yours a try!

  13. Vivienne says:

    Wow thanks for sharing your fav apple pie!! I'm def going to try this…I've only ever tried 1 apple pie recipe in my life and just kept using it..would be nice to 'expand' my horizons hahahha. the crumbling top is making me drool right now!

  14. kat says:

    Yum to both the sour cream & crumble topping

  15. Diana's Cocina says:

    Looks delicious and I love pies in general. Add sour cream and apples and it makes it a perfect pie.

  16. grace says:

    heaven, thy name is apple pie. well done, deborah. 🙂

  17. Jennie says:

    I have never had sour cream apple pie but I LOVE the idea! It looks fabulous!

  18. Mrsblocko says:

    I made this pie for Thanksgiving and wrote about it here. The pie was absolutely wonderful! Thank you for sharing your recipe.

  19. eatme_delicious says:

    I've been wanting to make a sour cream apple pie for some time now but haven't yet! Saving this recipe as it looks amazing.

  20. Sandy says:

    I’m trying this tempting sour cream apple pie recipe, as I type, for Thanksgiving. I bumped up most of the ingredients for a deep 10″ pie dish. Once I get everything out, it’s just as easy to make a bigger pie, and then…more leftovers! I used 6 cups apples, 1- 1/3 cup sour cream, 3 T flour, 1/2 tsp. nutmeg, 1 egg, but the same amount of sugar for the filling and the topping as my husband has diabetic/low sugar needs. Topping: 1 C flour, 2/3 C sugar (next time might use Splenda), 2 heaping tsp. cinnamon, and 6 T. margarine. I goofed and put the topping on after the first 15 minutes bake time @ 400 degrees F. I think it’ll be fine. I also use the Pampered Chef crust/rim cover to protect the fluted edge. Looking forward to a steamy apple pie!

  21. Baby June says:

    What an interesting variation on apple pie! Love how gooey it looks, that definitely looks like my kind of pie 🙂

  22. Joanna says:

    I will have to try this out before the holidays and make it a possibility for Thanksgiving. I love apple pie, but the crumb topping on this one takes it over the edge.


  23. I must have this pie. That topping is making me weep right now… 🙂

  24. I’m a sucker for apple pie, so I’ll definitely be trying this version soon!

  25. Chels R. says:

    Oh my gosh-yes please and that is a perfect looking crust if I do say so myself.

  26. Bob C. says:

    This might might have originated from Steven Poses(who ran a series of restaurants in Philadelphia from the Seventies and Eighties) in his Frog Commissary Cookbook. That version is delicious. Just in case you were wondering. 🙂

  27. I’m making apple pies with my dad this weekend. I wonder if I can convince him to make one like this and the second regular. Looks so good!

  28. This sounds and looks absolutely amazing!

  29. such a gorgeous pie!love the topping

  30. Kash says:

    Looks amazing!!!! What kind of apples do you use?

    • Deborah says:

      My personal preference is to use a Granny Smith or two for the tartness and for some texture, and then to use a sweeter apple, like a Golden Delicious or Gala for flavor. I always find that it’s best when I use more than one kind of apple.

  31. Tracey Beck says:

    Is this best served warm or cold? I’d like to make it for dessert tonight with my in laws! It sounds delish!!

    • Deborah says:

      I have mostly had it when it was cold but I’m sure it would be great warm as well!

      • Tracey Beck says:

        Thank you! It came out of the oven around 4:00 so by 7:00 it was room temp. I just had some leftovers from the fridge and I think I prefer it cold! Although it was definitely still yummy last night!

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