This sour cream apple pie is irresistible! It has tender apples in a sweet custard, with buttery cinnamon streusel and flaky pie crust.
Do you ever just see a recipe online and have to make it IMMEDIATELY? That’s how it was for me with this sour cream apple pie. My lovely friend Alicia posted a picture of it on her instagram, and it was all I could think about for the next hour. Eventually I realized that I had all of the ingredients on hand to make it, and we had it for dessert that very night!
I’ve never tried a sour cream apple pie before (or ever even heard of one!) and it turns out that it’s now my favorite kind of apple pie. The sour cream combines with a few other simple ingredients into a sweet custardy filling, and it’s the perfect complement to the juicy apples. The buttery cinnamon streusel on top adds some delicious flavor and texture, and brings the whole pie together. This recipe is a keeper!
I made a few tweaks to Alicia’s recipe based on what I had on hand, and it still turned out totally fabulous! I only had three granny smith apples, so I substituted 2 Jonagold apples, and they all harmonized well together. I used my favorite homemade pie crust, which always adds a little something extra over a store-bought crust. It’s so flaky and tender, and works perfectly with any kind of filling!
I know it’s hard to be patient, but it’s important to wait for the pie to cool before serving, so the filling can set up nicely so it’s easy to cut and serve. I served mine just slightly warm, with a little caramel sauce drizzled over the top and some vanilla ice cream on the side. It made for an absolutely decadent and unforgettable dessert!
Sour Cream Apple PiePrint Recipe
for the crust:
- 1 cup flour
- 1/2 teaspoon salt
- 1/2 cup cold butter
- 1/4 cup buttermilk or milk plus a splash of vinegar
for the filling:
- 1 1/3 cups sour cream
- 2/3 cup sugar
- 1/4 teaspoon salt
- 2 teaspoons vanilla
- 2 large eggs
- 3 tablespoons flour
- 4-5 large apples peeled, cored, and thinly sliced
for the streusel:
- 1/2 cup flour
- 3 tablespoons sugar
- 3 tablespoons brown sugar
- 1 teaspoon cinnamon
- 4 tablespoons melted butter
- Preheat the oven to 350. To make the crust, in a medium bowl or the bowl of a stand mixer, mix together the flour and salt. Grate the cold butter into the flour mixture, and cut in using a pastry blender or the paddle attachment, until the pieces of butter are no larger than pea sized. Add the buttermilk, and mix until the dough just starts to come together. Turn out onto a floured surface and gently work into a ball, handling as little as possible. Wrap in plastic wrap and refrigerate at least twenty minutes. When ready to use, roll the dough out on a lightly floured surface and fit it into a 9 or 10 inch deep dish pie pan.
- To make the filling, in a large bowl, whisk together the sour cream, sugar, salt, vanilla, eggs, and flour. Toss the apples in the sour cream mixture. Pour the apple filling in the prepared pie crust and spread evenly. To make the streusel, whisk the flour, sugar, brown sugar, and cinnamon together with a fork in a small bowl. Drizzle in the melted butter and whisk until the butter is blended in and the mixture is crumbly. Sprinkle the streusel evenly over the top of the apple mixture. Bake 60-70 minutes, until the streusel is browned and apples are tender. Let cool completely before slicing and serving.