Sour Cream Apple Streusel Pie

Sour Cream Apple Streusel Pie Recipe

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Alicia .


For me this pie is the ultimate comfort food.

We love the streusel and pecan topping instead of a pie crust topping, it adds so much flavor and texture to the pie that I think it is impossible to go back to a traditional apple pie! Top it with some vanilla ice cream and it disappears faster than you can blink!

The last time I made the filling, I used a blend of 3 different types of apples, ranging from sweet to tart. I completely recommend it and have made the change in my personal recipe book to always include the different flavor of apples.

The ingredient list is long and looks daunting, but don't pass this awesome recipe by because of that. I find this to be a really easy recipe.

I will upload some pictures as soon as I make this again.

★★★★★ 1 vote
1 Hr
1 Hr 20 Min


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5 c
1/3 tsp
baking powder
1 Tbsp
brown sugar
1 tsp
1 lb
cold shortening
3/4 c
ice-cold water
2 tsp
white vinegar
1 medium
egg, lightly beaten


2/3 c
2 Tbsp
1/4 tsp
1 medium
3 c
peeled, sliced apples
1 c
sour cream
1 tsp
pure vanilla extract


1/4 c
soft, room temperature butter
1/2 c
brown sugar
1/3 c
1/2 tsp
ground nutmeg
ground cloves


1 medium
egg white
1 Tbsp
1/4 tsp
pure vanilla extract
2 c
1/2 c
1 tsp
3/4 tsp
1/4 tsp
ground nutmeg
1/4 tsp
ground cloves

How to Make Sour Cream Apple Streusel Pie


  • 1Preheat oven to 400 degrees.
  • 2For the pie crust :

    Mix the dry ingredients and cut in the shortening. Make sure the shortening is cold.

    Mix the egg, vinegar & water and add to the flour mixture, making sure to mix well. Chill for at least 30 minutes prior to using.

    This recipe works great after being frozen as well, it makes approx. enough crust for 2 double-crust pies.
  • 3For the filling :

    Beat sour cream, sugar, flour, salt, vanilla and egg. Carefully stir in the apples, making sure to coat completely.

    Fill a 9" pie shell and back uncovered for 25 minutes.

    Remove from oven, top with the streusel crumb topping and bake another 20 minutes.

    Cool at least 2-3 hours before cutting to allow the pie to firm up.
  • 4For the topping :

    Mix all ingredients until crumbly. I find using my hands to press and massage it all together works best.

    While the pie is baking, chill the crumbs before they go on the pie.

    It will be wet, but should still crumble. I find I sometimes have to add a little extra flour to get it to work, just remember to add some sugar to off set the starchy taste.
  • 5For the candied pecans :

    Preheat oven to 300 degrees
    Mix sugar, cinnamon, salt, cloves & nutmeg in a gallon-sized plastic bag.

    Beat egg white, water & vanilla until slightly foamy.

    Coat the pecans completely and lift out of the bowl with a slotted spoon, gently shaking off excess liquid.

    Put pecans into bag with spices and shake until evenly and well coated.

    Line a baking sheet with tin foil and give a light coating with a non-stick baking spray. Spread out evenly on tin foil.

    Bake 15 minutes, stir around, and finish baking 15 more minutes.
  • 6When ready to serve, roughly chop the pecans and sprinkle over the top of the pie.

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About Sour Cream Apple Streusel Pie

Course/Dish: Pies

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