Sour Cream Apple Pie Recipe

If you’ve been hunting for a truly delightful twist on classic apple pie, I can’t recommend this Sour Cream Apple Pie Recipe enough. It’s one of those recipes that sneaks up on you with its creamy, tangy filling contrasted by the sweet, crumbly streusel topping. I absolutely love how this pie strikes that perfect balance—your family and friends are going to be raving about it for ages. Trust me, once you try it, this will become your go-to apple pie!

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Ingredients You’ll Need

The ingredients in this Sour Cream Apple Pie Recipe combine to create a perfect harmony—fresh, tart apples, rich sour cream, and a cinnamon-spiced streusel topping. When shopping, look for firm apples and good-quality sour cream to get the best flavors.

• Brown sugar: Packed brown sugar is key for that deep caramel-like flavor in the streusel.
• All-purpose flour: You’ll need it for both the topping and the pie filling to get the right structure.
• Butter: Use chilled, unsalted butter cut into cubes for easier mixing into the streusel.
• Cinnamon: Just a touch brings warmth and enhances the apple flavors beautifully.
• Tart apples: I recommend Granny Smith or any tart variety for the best balance in the pie.
• Lemon juice or apple cider vinegar: Tossing the apples with this keeps them bright and adds a subtle zing.
• Sour cream: This is the star of the filling, giving the pie its creamy texture and tang.
• Sugar: Adjust based on your sweetness preference—less if you like tart pies.
• Salt: Just a pinch to bring out all the other flavors.
• Vanilla extract: Adds a lovely aroma and depth to the filling.
• Egg: Helps bind the filling together nicely.
• Unbaked pie shell: A 9-inch single crust, either frozen or well-chilled before baking.

Variations

I love experimenting with this Sour Cream Apple Pie Recipe depending on the season and what I have on hand—feel free to make your own tweaks! You can easily personalize the recipe to suit dietary needs or flavor preferences.

• Spiced Variation: I sometimes add a pinch of nutmeg or ground cloves to the filling for a cozy, autumn vibe that my family adores.
• Healthier Twist: Using less sugar or swapping white sugar for coconut sugar can still yield a delicious pie with a subtle caramel note.
• Gluten-Free: Try a gluten-free crust and substitute the flour in the topping with almond flour, which works surprisingly well for the streusel texture.
• Fruit Combo: Mixing in pears or even a handful of berries with the apples adds a fresh burst and keeps the recipe interesting.

How to Make Sour Cream Apple Pie Recipe

Step 1: Prep Your Oven and Baking Sheet

First things first: preheat your oven to 400°F and set the rack to the middle position with a second rack below it. I always place a rimmed baking sheet on the lower rack—this simple step saves you from a lot of clean-up later because it catches any drips from the pie. Trust me, you’ll thank yourself when your oven isn’t covered in sticky spills!

Step 2: Make the Streusel Topping

In a medium bowl, combine the brown sugar, flour, chilled butter cubes, and cinnamon. Use a fork or your fingertips to work the butter into the dry ingredients until you get coarse crumbs resembling small pebbles. Pop this mixture into the fridge for now—you’ll sprinkle it over the pie later in the process. Pro tip: make sure your butter is icy cold for that perfect crumbly texture.

Step 3: Prepare the Apples

While slicing the apples, toss them immediately in lemon juice or apple cider vinegar. This keeps those beautiful slices from browning and adds a nice zing that deepens the apple flavor in the finished pie. I usually slice my apples about 1/4 to 1/2-inch thick—this thickness gives a lovely bite that holds up during baking.

Step 4: Mix the Sour Cream Filling and Coat Apples

In a large bowl, whisk together the sour cream, sugar, flour, salt, vanilla, and egg until smooth. Then fold in the prepared apples, stirring gently to coat each slice thoroughly with the creamy mixture. This sour cream combo is what makes this pie stand out! I love how it adds moisture and a subtle tang without overpowering the fresh apples.

Step 5: Bake the Pie in Two Stages

Pour the apple filling into your prepared pie shell. Bake the pie for 25 minutes at 400°F to help the filling start to set. Then, carefully remove the pie from the oven and sprinkle the chilled brown sugar streusel evenly on top. This topping bakes to a crunchy, sweet crust that’s just heavenly.

To prevent the edges of your crust from over-browning, I usually wrap them with foil or a pie shield at this point. Pop the pie back in the oven and bake for another 20 minutes at 400°F. When it’s done, you’ll notice that beautiful golden topping and bubbling filling—that’s your signal the pie is ready.

Step 6: Cool and Serve

Let your sour cream apple pie cool for at least one hour on a wire rack. This waiting period allows the filling to firm up, making it easier to slice without a mess. And trust me, the flavors meld together beautifully during this time. When you cut into it, you’ll be rewarded with a perfect slice every time.

How to Serve Sour Cream Apple Pie Recipe

Garnishes

I like to keep it simple but special—usually a scoop of vanilla ice cream or a dollop of whipped cream. The cool creaminess contrasts beautifully with the warm pie. A sprinkle of ground cinnamon or a drizzle of caramel sauce on top adds an extra indulgent touch for guests.

Side Dishes

This pie pairs wonderfully with a hot cup of spiced tea or coffee. For a festive meal, I also like serving it alongside roasted turkey or ham—its slightly tangy sweetness provides a lovely contrast to savory mains.

Creative Ways to Present

For special occasions, try making mini versions of this Sour Cream Apple Pie Recipe in individual tart pans. I’ve also decorated the top with thin apple slices arranged in a pretty fan pattern under the streusel for a wow factor. Another idea is serving slices with a dusting of powdered sugar and a sprig of fresh mint—it makes for a charming dessert plate.

Make Ahead and Storage

Storing Leftovers

Once cooled, I cover any leftovers tightly with plastic wrap or transfer slices to an airtight container. The pie keeps well in the fridge for up to 4 days, and honestly, the flavors sometimes taste even better the next day!

Freezing

I’ve frozen this pie a few times with great success—just wrap it tightly in plastic wrap and foil before popping it in the freezer. It’s best to consume within a month. When you want to serve it, thaw it overnight in the fridge before reheating for the best texture.

Reheating

To bring your pie back to life, I warm it in a 350°F oven for 15-20 minutes. This helps restore that freshly baked aroma and crispiness on top. Avoid microwaving if you can—it can make the crust soggy quickly.

FAQs

Final Thoughts

This Sour Cream Apple Pie Recipe holds a special place in my heart—it’s the kind of dessert I reach for when I want to impress without the fuss. It’s comforting, delicious, and different enough to be memorable. I hope you give it a try, savor the process, and enjoy the smiles when everyone takes that first bite. Trust me, once you make this, it will become a cherished staple in your kitchen too.

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