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sour cream apple pie

(10 ratings)
Blue Ribbon Recipe by
Terese Galgano
Hillsborough, NC

Sweetened sour cream swirls around apple slices with a crumb topping.

Blue Ribbon Recipe

This has all the traditional apple pie goodness with the addition of scrumptious, crumbly topping. A fantastic dessert for fall or the holidays, it has a sweet, creamy filling that surrounds the apples. We loved the crunchy walnut crumble sprinkled on top. From the first bite to the last, this apple pie is out of this world!

— The Test Kitchen @kitchencrew
(10 ratings)
yield 8 serving(s)
prep time 30 Min
cook time 4 Hr 30 Min
method Bake

Ingredients For sour cream apple pie

  • 1
    refrigerated pie crust
  • 1 1/4 c
    sour cream
  • 3/4 c
  • 1/4 c
    self-rising flour
  • 2 tsp
    vanilla extract
  • 1
  • 6 c
    baking apples, peeled and cut into 1/4 inch slices
  • 1/2 c
    self-rising flour
  • 1/2 c
    chopped walnuts
  • 1/4 c
  • 1/4 c
    light brown sugar
  • 1/2 tsp
    ground cinnamon
  • 3 Tbsp
    cold butter or margarine

How To Make sour cream apple pie

  • Placing pie crust in a pie plate.
    Heat oven to 400F. Unroll pie crust in a 9-inch pie plate as directed on box for one crust filled pie.
  • Poking holes in the crust.
    Press crust into the pie plate and, using a fork, poke holes in the crust.
  • Whisking together sour cream, granulated sugar, flour, vanilla, and egg.
    In a large bowl, beat sour cream, granulated sugar, flour, vanilla, and egg with a wire whisk until well blended.
  • Stirring in sliced apples.
    Stir in apples.
  • Apples poured into the pie crust.
    Pour into crust-lined pie plate.
  • Partially baking the pie in the oven.
    Bake 15 minutes. Reduce temperature to 350 F and bake 30 minutes longer.
  • Whisking dry topping ingredients together.
    Meanwhile, in a medium bowl, mix all topping ingredients except butter.
  • Cutting butter into the dry ingredients.
    With a pastry blender or fork, cut in butter until the mixture looks like coarse crumbs.
  • Refrigerating the topping ingredients.
    Refrigerate until ready to use.
  • Sprinkling the topping over the pie.
    Sprinkle topping over pie.
  • Continuing to bake the apple pie.
    Bake 20 to 25 minutes longer or until topping is golden brown.
  • Sour Cream Apple Pie cooling on a rack.
    Cool completely on a wire rack, about 2 hours. Cover and refrigerate any remaining pie.
  • Inside layers of the Sour Cream Apple Pie.
    High altitude (3500-6500 ft) in step 11, bake 25 to 30 minutes.