Sour Cream Apple Pie


There are a few recipes that we have made and remade over the years! This pie is one of them, it has been around for a long time and has topped off a lot of meals.

A unique spin

It is a unique spin on a traditional apple pie, the sour cream gives it an almost luscious quality. This pie exudes the essence of fall as the baking apples fill the air with the most delightful aroma.

Pie that could pass as breakfast

The best part is that it always has room for more sweetness, serve it warm and top it with ice cream and caramel and you have yourself a melty mess of goodness!  Serve it at room temperature and it could pass as breakfast! Simple to make, delectable to eat.



2 cups of peeled and dices apples

1 cup sour cream

1 egg

1 teaspoon good vanilla

1 teaspoon nutmeg

1 teaspoon good cinnamon

2 tablespoons flour

1/4 teaspoon salt

3/4 cups sugar


3/4 cup flour

3/4 cup sugar

1 tablespoon cinnamon

1 stick butter


You can make and bake your own pie crust or to make it simple you can use a pre-prepared one

Pie Crust

For the crust, we love to use Ina Garten’s recipe (although the pie recipe is ours, the pie crust is an Ina Garten recipe) but you can use any pie crust recipe you like

1 1/2 stick cold unsalted butter

3 cups all purpose flour

1 teaspoon salt

1 teaspoon sugar

1/3 cup cold shortening

about 1/2 cup ice water

Pre-heat oven to 400 degrees

Pie crust:

(If you are choosing to make your own)

Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn’t stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. The other half can be frozen for up to 6 months.


Combine flour, salt, and sugar in a bowl,

In a separate bowl beat egg, sour cream, vanilla, nutmeg, and cinnamon. Once combined, add your bowl of flour, salt, and sugar and mix well, finally add your apples and stir to coat all the apples with the wet mixture.

Add your apple mixture into your prepared pie crust. Put the pie into the oven for 15 minutes. Then lower the temperature to 350 degrees and put the pie back in for 30 minutes.

In the meantime, make your crumble. Combine flour, sugar, cinnamon, salt, pecans (if using) and butter. You can either use a food processor or electric mixer to combine these ingredients until the butter is the size of peas. Sprinkle on top of the pie and put back in the oven for 15-18 minutes.

This pie is delicious served hot out of the oven or room temperature with a scoop of good vanilla ice cream and a drizzle of caramel!

You might also like our Apple Cream Cheese Cake

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