Sour Cream Apple Pie

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This Sour Cream Apple Pie is one of those cozy, old-fashioned desserts that instantly feels like home. The creamy filling, the bright tang from the sour cream, the tender apples, the buttery walnut streusel… it takes a classic apple pie and gives it an irresistible twist.

Why this recipe is so delicious: The sour cream adds a silky, custard-like creaminess with just enough tang to balance the apples’ sweetness. Paired with a crunchy cinnamon-walnut streusel, every slice is warm, cozy, and deeply comforting.

This recipe actually came from an old friend, and the first time I had it — on a warm summer afternoon — it was truly love at first bite. It quickly became one of my signature desserts, and I’ve been making it for literally decades. My family loves it more than I can even tell you. And not to oversell it, but to borrow from Jack Friday (and I might be dating myself here!), “Just the facts, Ma’am. Just the facts.” This pie is something special.

In the mood for more cozy fruit pies? Try my Apple Pie with Crumb Topping or buttery-smooth Pear Pie next. Or, if you’re feeling adventurous, the Razzleberry Pie and warmly spiced Fig Pie are both wonderful choices.

Let’s peel some apples and make this delicious pie, friend!

✨ Before You Start

• Use full-fat sour cream. It gives the custard its luxurious, creamy body.

• Blind-bake the crust. This essential step prevents a soggy bottom once the custard bakes.

• Choose apples that hold their shape. Granny Smith gives the strongest flavor and the best texture.

• Protect the topping. Foil keeps the buttery streusel from over-browning before the filling sets.

• Let the pie cool. The custard continues to set as it cools, giving you clean, beautiful slices.

🍏 Sour Cream Apple Pie Ingredients + Key Notes

This is just a quick glance at what you’ll need. For exact measurements and the full ingredient list, head down to the recipe card below.

For the crust

• 9-inch deep-dish pie crust — Homemade or store-bought works. Deep-dish is essential for the custard + topping.

For the filling

The Best Apples for This Pie 

Over the years, I’ve found that Granny Smith apples give this pie the best flavor and texture. They bake up tender without turning mushy, and their tartness balances the creamy sour cream filling beautifully. If you prefer a sweeter apple, Honeycrisp, Pink Lady, or Jonagold work wonderfully too.

• Sour cream – Full-fat gives the pie its rich, velvety texture. Low-fat will make the filling runny.

• Sugar – Sweetens the tangy custard and balances the apples.

• Flour – Thickens the sour cream custard as it bakes.

• Egg – Helps the filling set into a smooth, custard-like texture.

• Vanilla – Adds warmth and rounds out the tangy filling.

• Salt – Brightens all the flavors and balances the richness.

For the streusel topping

• Walnuts – Add crunchy, nutty contrast to the creamy filling.

• Flour + sugars (brown + white) – Classic streusel that bakes up crisp and crumbly.

• Cinnamon – A warm, cozy note that pairs perfectly with apples.

• Cold butter – Creates that irresistible crumbly texture.

Pie Science!

Why Sour Cream Makes the Filling So Smooth

Sour cream is naturally acidic, and acid helps tenderize the apples as they bake. At the same time, the fat in sour cream gives the custard stability, helping it set luxuriously thick and creamy. The flour gels with the dairy as it heats, which keeps the filling from turning watery — even with juicy apples.

This is why the filling puffs slightly in the oven, then settles into a silky-smooth custard as it cools.

How To Make Sour Cream Apple Pie

Think of this as us sitting together on a kitchen stool — here’s the quick, comforting walkthrough.

Start by blind-baking your crust so it stays crisp under the custard. While it cools, whisk together the sour cream custard, then fold in your sliced apples. Pour everything into the crust, pile on that cinnamon-walnut streusel, and cover the top so nothing browns too fast. The pie bakes low and slow until the filling is puffed and just set. Let it cool so the custard settles into that luscious, creamy texture — then slice and enjoy every cozy, cinnamon-apple bite.

⭐ Pro Tips

⭐ Blind-baking really does make a difference. It keeps the crust crisp under the creamy custard filling and prevents any soggy bottoms.

⭐ Let the pie cool completely. The custard continues to set as it cools, giving you clean, beautiful slices with no runny filling.

⭐ Cover the pie with foil early on. This protects the streusel and crust edges from over-browning during the long bake.

⭐ Slice the apples evenly. Aim for ¼–½-inch slices so everything bakes at the same rate and you get tender bites throughout.

⭐ Bake on a sheet pan. Custard pies can bubble a bit — the sheet pan makes cleanup easy and helps move the pie in and out of the oven safely.

Storing + Reheating + Freezing + Make-Ahead Tips

Storing

• Cover tightly and refrigerate for up to 4 days. The custard stays creamy and the topping stays surprisingly crisp.

Reheating

• Warm slices in a 325°F oven for about 10 minutes to bring back the fresh-baked texture.

Freezing

• Freeze the fully baked, cooled pie for up to 2 months. Wrap tightly in plastic, then foil. Thaw overnight in the fridge.

Make-Ahead

• You can blind-bake the crust and prep the topping one day in advance. Assemble and bake fresh for the best texture.

✦ FAQs

✦ Can I use a different apple variety?

Yes! Honeycrisp, Pink Lady, or Jonagold are great. Just avoid soft apples like McIntosh — they turn mushy.

✦ Do I have to blind-bake the crust?

Yes. Without blind-baking, the custard can make the bottom soggy.

✦ Can I leave out the walnuts?

Absolutely — pecans work beautifully, or you can skip the nuts entirely.

✦ Why does the filling puff while baking?

That’s the egg + sour cream custard setting. It settles into a creamy, smooth layer as the pie cools.

Still have questions? Drop them in the comments — I love helping you cook with confidence! 💗

More Favorite Pies

• Blackberry Pie
• Sweet Potato Pie with Condensed Milk
• Pumpkin Pie
• Peach Pie
• Banana Cream Pie
• Peaches And Cream Pie

Tried This Recipe?

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Thanks for stopping by my kitchen today — happy cooking, friends! 💗 Kathleen

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Sour Cream Apple Pie

An unexpected ingredient brings a tart, creamy brightness to a classic with my sour cream apple pie! You'll never look at apple pies the same way again!

Prep Time20 minutes mins

Cook Time1 hour hr 15 minutes mins

Total Time1 hour hr 35 minutes mins

Servings: 8 servings

Author: Kathleen

Ingredients

• ▢ 1 9-inch deep-dish pie crust unbaked

Filling:

• ▢ 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
• ▢ 2 pounds (about 6 apples) granny smith apples peeled and sliced 1/4 to 1/2 thick

Topping:

• ▢ 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

US Customary - Metric

Instructions

• Prebake the crust. Press your pie crust into a 9" deep dish pan. Prick the crust with a fork and place it in the fridge for 30 minutes. Preheat oven to 350°F. Remove the pie pan from the fridge, and loosely cover the top with foil or parchment paper. Fill with pie weights or beans. Bake for 25 minutes. Set crust aside and allow it to cool for 10 minutes.
• Prepare the filling. Meanwhile, combine all filling ingredients except apples in a large mixing bowl and stir until they are well mixed. Add apples (2 pounds) and toss until filling is evenly distributed. Pour into the cooled crust.
• Prepare the topping. Combine flour (1/2 cup), sugar (1/3 cup brown sugar & 1/3 sugar), and cinnamon (1 tablespoon) in a medium bowl and mix well. Blend in butter (1/2 cup) using 2 knives or a pastry blender, until the mixture is crumbly. Toss in the walnuts (1 cup) until coated. Sprinkle crumble topping over the filling.
• Bake. Place pie on a cookie sheet and loosely cover with aluminum foil. Bake in the preheated oven, loosely covered for about 1 hour and 10 minutes. Uncover and continue to cook until about 10-15 minutes until the filling is set, slightly puffed, and lightly golden.

Fans Also Made:

• 
  Apple Bars
• 
  Apple Bread Pudding
• 
  Apple Coffee Cake
• 
  Sour Cream Coffee Cake

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Notes

1. Sour Cream: I use full-fat sour cream in this recipe. I love the creamy richness it adds.
2. Foil: While not an ingredient, the foil does serve to protect. The streusel and pie crust can over brown without it.
3. Apples: The star of the pie, apples come in a ton of varieties. Here's a list of the best ones to choose for pie. I opt for granny smith since they hold their shape in baking and give you a strong apple flavor even when cooked.
4. Blind Baking: This is also known as prebaking. This is done to keep the crust crispy. Without doing this, the moisture from the custard will produce a soggy crust. To blind bake, poke the bottom of the crust with a fork (so it doesn't puff up during baking), place a piece of parchment paper loosely over the crust, then line the crust with pie weight or dried beans. Bake as instructed in the recipe below, remove the parchment paper, pie weight, or beans.

Nutrition

Serving: 1/8 of the recipe | Calories: 741kcal | Carbohydrates: 95g | Protein: 7g | Fat: 40g | Saturated Fat: 16g | Cholesterol: 76mg | Sodium: 298mg | Potassium: 386mg | Fiber: 7g | Sugar: 63g | Vitamin A: 781IU | Vitamin C: 9mg | Calcium: 108mg | Iron: 2mg

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