Description
This Sour Cream Apple Pie combines tart apples with a creamy, rich sour cream filling, all topped with a sweet cinnamon streusel. Baked to golden perfection in a flaky pie crust, this dessert offers a delightful balance of tangy and sweet flavors with a crunchy topping, making it a perfect classic fall treat.
Ingredients
Scale
Streusel Topping:
- 1/2 cup brown sugar, packed
- 1/2 cup flour
- 1/4 cup butter (1/2 stick), chilled, cut into cubes
- 1/2 teaspoon cinnamon
Filling:
- 3 cups peeled, sliced tart apples (about 1 1/4 pounds of slices, cut 1/4-inch to 1/2-inch thick)
- 1 tablespoon lemon juice or apple cider vinegar
- 1 cup sour cream
- 2/3 cup sugar (can reduce to 1/2 cup for less sweetness)
- 2 tablespoons flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1 large egg
- 1 (9-inch) unbaked pie shell, frozen or chilled for at least 30 minutes
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C). Position one rack in the middle and another rack below it. Place a large rimmed baking sheet on the lower rack to catch any drippings from the pie.
- Prepare Streusel Topping: In a medium bowl, mix brown sugar, flour, chilled butter cubes, and cinnamon with a fork or your hands until the mixture forms coarse crumbs. Chill the streusel topping in the refrigerator until needed halfway through baking.
- Toss Apples: As you slice the apples, place them into a bowl and toss with lemon juice or apple cider vinegar to prevent discoloration and enhance flavor.
- Mix Filling: In a large bowl, combine sour cream, sugar, flour, salt, vanilla, and egg. Beat by hand with a wooden spoon until smooth. Fold in the apple slices, ensuring all are coated with the sour cream mixture.
- Assemble Pie: Pour the filling mixture into the frozen pie shell, smoothing the top evenly.
- First Bake: Bake the pie at 400°F for 25 minutes on the middle rack.
- Add Streusel & Continue Baking: Remove the pie from the oven and evenly sprinkle the chilled streusel topping over it. Optionally, shield the crust edges with foil or a pie protector to prevent over-browning. Return the pie to the oven and bake for an additional 20 minutes at 400°F.
- Cool: Remove the pie from the oven and let it cool on a wire rack for one hour before slicing and serving.
Notes
- Using tart apples like Granny Smith enhances the pie’s flavor and balances sweetness.
- Chilling the streusel topping helps maintain its crumbly texture after baking.
- You can slightly reduce sugar for a less sweet pie without sacrificing flavor.
- Protect the pie crust edges during baking to avoid excessive browning.
- Allowing the pie to cool fully improves the filling’s set and flakiness when sliced.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 350
- Sugar: 28g
- Sodium: 160mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0.2g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 65mg
