This sour cream apple pie has been one of my family’s favorites for decades!! Literally, decades! I make it for all the holidays, summer bbq’s, and often for Sunday suppers.
Why is this pie so special? Sour cream brings a creamy, slightly tangy bite to the sweetness of the apples, giving you a twist on the classic apple pie. The creamy filling is generously spiced with all the right warm delicious spices and gently sweetened for balance. Then there’s the topping! It’s a delicious, nutty, cinnamony brown sugar streusel. The whole combo is really out of this world!
Let’s bake! I’m sure your whole family will love this pie too!
Is there anything not to love about pie? And for those of you who might not love fruit pies, the sour cream in this sour cream apple pie makes it more of a custard pie than anything — so everyone wins!
- Crowd-pleasing dessert
- Great with a scoop of vanilla ice cream!
- So easy to make
- Great with seasonal apples!
We’ve got some pretty standard apple pie ingredients in this recipe, except for one change…that sour cream!
- Sour Cream: If you’ve never baked with sour cream before, you’re in for a treat! This tangy, slightly acidic cream is great for adding fat and richness to your desserts. You’ll love how it tastes with the apples!
- Foil: While not an ingredient, the foil does serve to protect an ingredient: your crust! We tent foil over pies to prevent the crust from cooking too quickly while the filling struggles to catch up. This way, you don’t end up with burned crust edges!
- Apples: The star of the pie, apples come in a ton of varieties — but it does matter what kind you use! I opt for granny smith since they hold their shape in baking and give you a strong apple flavor even when cooked.
How Long Can You Keep This In The Fridge?
For the most part, you can treat this sour cream apple pie recipe as any other apple pie, and store it in the fridge (fully cooled!) for up to five days.
Normal apple pies can also sit at room temp for a little while, but since this pie contains dairy, only store it in cool temps!
Can You Freeze This?
Yes! It’s best to freeze it after baking so the sour cream won’t do funky things on ya in the freezer. Once baked, it’ll last up to eight months in the freezer!
Make Ahead Tips
The best way to speed up the process is to prepare the filling, then assemble and bake your pie when you’re ready to go.
The moment you put the filling in your crust, the moisture will start to break down the dough, so you’ll want to wait to combine those two until right before baking. But your filling will last up to two days in the fridge on its own!
What’s a sour cream apple pie recipe without something deliciously apple-y to wash it down?
You know I’m a sucker for a good theme, so if you’re serving sour cream apple pie, you gotta go with my apple martini or apple pie moonshine to drink with it. Both homemade, both lip-smackingly good — you’ll be in an autumnal apple mood in no time!
What pie variations can we shake up this recipe with?
- Add lattice. Top this with a beautiful lattice pattern like how I did with blackberry pie!
Sour Cream Apple Pie
- 1 9-inch deep-dish pie crust unbaked
- 1 2/3 cups sour cream
- 1 cup sugar
- 1/3 cup all-purpose flour
- 1 large egg
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 8 granny smith apples peeled and sliced
- 1 cup walnuts chopped
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar firmly packed
- 1/3 cup sugar
- 1 tablespoon dried ground cinnamon
- 1/2 cup cold unsalted butter cubed
- Preheat oven to 350°F.
- Prepare the filling. Combine all filling ingredients except apples in a large mixing bowl and stir until they are well mixed. Add apples and toss until filling is evenly distributed. Set aside.
- Prepare the topping. Combine walnuts, flour, sugar, cinnamon, and salt in a medium bowl and mix well. Blend in butter until mixture is crumbly.
- Assemble. Roll pie dough out and fit into a deep-dish 9-inch pie plate. Give the filling a quick stir then pour into crust. Top with crumble topping.
- Place prepared pie on a cookie sheet and loosely cover with aluminum foil.
- Bake in a preheated oven, loosely covered for about 1 hour. Uncover and continue to cook until about 10-15 minutes until the filling is set, slightly puffed and lightly golden.