Sour Cream Apple Pie

Oh this apple pie, this smooth, creamy and crunchy Sour Cream Apple Pie…I love it!

The creamy filling and crunchy topping are just amazing together.  The topping has cinnamon and pecans in it while the filling holds the apples and sour cream.  The sweetness is perfectly balanced.  The creamy filling almost makes you feel like your eating cheesecake, and then you get the crunch from the topping with the cinnamon flavor and it’s like…WOW!

Sour Cream Apple Pie couldn’t have been easier to make.  The filling comes together quickly.  You can make the recipe super easy by using a premade pie crust.  If you have the time though, make a butter pie crust, it’s just amazing. The buttery, flaky crust holding all those yummy ingredients puts this pie over the top.

Whenever you bake with apples make sure you pick apples that hold up well and don’t break down when baked. I always buy Gala apples, they’re perfect for eating and baking.  They held up very well in the filling.  Here are some apple varieties that are good for baking.

Baking Apples:

• Gala
• Jonathan’s
• Honey Crisp
• Granny Smith
• Melrose

The first thing we need to do to get ready to make this delicious apple pie is gather the ingredients.

Pie Filling ingredients:

• 1/2 cup white sugar
• 2 Tablespoon flour
• 1/8 Teaspoon salt
• 1/2 Teaspoon vanilla
• 1 egg, room temperature
• 2 cups diced apples
• 1 cup sour cream

Crumb Topping Ingredients:

• 1/3 cup white sugar
• 1/3 cup flour
• 1 Teaspoon cinnamon
• 1/4 cup cold butter, diced
• 1 cup crushed pecans

Preheat the oven to 425 degrees. Then, grab yourself a medium size bowl and place the sugar, flour and salt in it. Stir the ingredients to combine them.  Next, add the sour cream, egg and vanilla to the same bowl. Whisk everything together until you have a smooth batter.

Add the chopped apples to the bowl, fold them into the batter to incorporate them.

Pour the filling into a homemade or store bought unbaked pie crust. If your using a premade pie crust, follow the package directions for thawing it before filling it.  Bake the pie in your preheated 425 degree oven for 15 minutes, after 15 minutes, turn the heat DOWN to 350 degrees and bake an additional 30 minutes. I know your wondering why we’re not putting the crumb topping on the pie before we bake it.  The crumb topping doesn’t go onto the pie until after it’s bake for 30 minutes.

To make the crumb topping, stir the flour, sugar and cinnamon together in a medium bowl. Cut the butter into the mixture with a pastry blender until you have coarse crumbs then stir the nuts in. I personally just get my hands in the bowl and start rubbing the ingredients together between my fingers until I have coarse crumbs, then I add the nuts.  Works for me!

After the pie has baked for 30 minutes, remove it from the oven and sprinkle the crumb topping evenly over the entire top of the pie.  Place it back into the oven and bake an additional 15 minutes or until the topping is light brown and the apples are tender.  Remove it from the oven and let it cool completely on a wire rack.

After the pie has cooled on the wire rack, place it into the refrigerator for at least an hour to chill before serving it. This Sour Cream Apple Pie gives you creamy, crunch and delicious  all in one bite, ENJOY!

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Sour Cream Apple Pie

Prep Time20 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 20 minutes mins

Course: Dessert

Cuisine: American

Keyword: #apple, #applepie, #pie, #sourcream, #sweets

Servings: 8

Author: Mary Malone

Ingredients

• One 9 inch pie crust store bought or homemade unbaked

Filling Ingredients

• 1/2 cup sugar
• 2 Tablespoons flour
• 1/8 Teaspoon salt
• 1/2 Teaspoon vanilla
• 1 egg room temperature, slightly beaten
• 2 cups diced apples
• 1 cup sour cream use a good quality sour cream

Crumb Topping Ingredients

• 1/3 cup sugar
• 1/3 cup flour
• 1 Teaspoon cinnamon
• 1/4 cup cold butter diced
• 1 cup crushed pecans

Instructions

• Preheat oven to 425 degrees
• Place 1/2 cup sugar, 2 Tablespoons flour and 1/8 Teaspoon of salt in a medium bowl,stir to combine. Add the sour cream, egg and vanilla to the flour mixture, whisk until smooth. Add the chopped apples, fold to incorporate them into the filling.
• Pour the filling into a homemade or premade store bought pie crust. (If using a premade crust follow package directions for thawing before filling the pie crust.)
• Bake at 425 degrees for 15 minutes, reduce the temperature to 350 degrees and bake for an additional 30 minutes.
• After the pie has baked for 30 minutes, remove it from the oven and sprinkle the crumb topping over the pie evenly. Place the pie back into the oven and bake an additional 15 minutes or until the topping is light brown and apples are tender. Remove from the oven, cool on a wire rack. Refrigerate pie at least 1 hour to chill before serving. Store leftovers covered in the refrigerator.

Prepare the Crumb Topping

• Stir the flour, sugar and cinnamon together in a medium bowl. Cut the cold butter into the mixture with a pastry blender until you have coarse crumbs. Add the crushed pecans and stir to combine.
• Note...You can also rub the mixture between your fingers until you have coarse crumbs. Sometimes that works better than using a pastry blender.

Did you make this recipe?I'd love to see your pictures on Instagram! Mention @bunnyswarmoven or tag #bunnyswarmoven!

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