The Sour Cream Apple Pie

comments: 160

To know me is to know that in my world of pie, there is really only one pie — the golden lady, the duchess, the dowager queen — please allow me to introduce, once again: The Sour Cream Apple Pie.

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[Pauses for roar of applause.]

This pie is the greatest. It's buttery, it's cinnamon-y, it's crusty, it's creamy, and of course it's apple-y. It's easy, it's fast, it smells amazing, and I don't know that I've ever served it without having it receiving curtsies or salutes. It just happens.

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This recipe was first given to me by my friend Kristin Swanson, and I think she got it from Bon Appetit magazine, over fifteen years ago now. Andy and I have made it probably thirty or forty times by now, and we try to put it together several times each fall. If one person does the apples and the other does the topping and filling, you can have it put together in fifteen minutes. This is its creamy filling, being mixed. I used raw sugar, and that takes a bit longer to dissolve, but don't you love the way it looks, those golden freckles?

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Sour Cream Apple Pie

Topping

3 tablespoons unsalted butter, softened
1/4 c. plus 2 tablespoons sugar
1 t. cinnamon
2 tablespoons flour

Filling

1 1/3 c. sour cream
2/3 c. sugar
1/4 teaspoon salt
2 teaspoons vanilla
2 large eggs
3 tablespoons all-purpose flour
4 or 5 large Granny Smith apples, peeled, cored, and thinly sliced

Pie crust (you can make your own, or use a pre-made one from the refrigerator section of the grocery store — I always do) fitted into a deep-dish 9" or 10" pie plate and chilled

To make the topping, in a bowl blend the butter, sugar, cinnamon, and flour until the mixture is combined well. Cover and chill the topping.

To make the filling, whisk together the sour cream, sugar, salt, vanilla, eggs, and flour until the mixture is smooth. Add the peeled, cored, and thinly sliced apples and stir the filling and apples together.

Spoon the filling into the chilled shell and crumble the topping evenly over it. Bake the pie on a baking sheet in the middle of a pre-heated 350-degree oven, 1 to 1 1/4 hours. (You might need to put a bit of tinfoil on top of the pie during the last 15 minutes to prevent the top from burning.) Transfer it to a rack and let it cool completely. Dig it.

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I hope the pie will keep you good company while I take a little break here! Andy has next week off so we are going to hang out, do some stuff, see some sights, have some fun, and finish eating this.

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See you soon!!!

160 comments

I've tried many pies but nothing is a good as apple pie.

Just wanna let you know that 4 years after, this is still my go-to pie recipe :)

Hello Alicia: Made your apple pie and the recipie the topping just 3 tblsps butter do not seem to cover the pie top so I doubled it. Your pictures seem to be more than 3 tblsps also am I crazy? It just seem to be a few dabs not enough to cover entire pie. Thanks!

oh my word, you are so right, this really is the greatest pie. I've long been a reader of your blog and had been looking for an easy peasy apple dessert recipe when you made this again last week. Today the oven was on for a sunday roast and I made a quick version minus pie crust using windfall apples from the side of my friends road. The result was the most glorious version of an apple crumble I've ever eaten and will be our go to recipe from now on (hope it doesn't sound too alarming to have removed the pie from your pie recipe!)

This looks AMAZING. I really want to make it now!!

Love the pie dish too.

Just put this in the oven! I made it once before earlier this year and loved it. Thank you for helping me bring a tasty pie to Thanksgiving this year. I hope you and your family have a wonderful Thanksgiving!

Love the look of that apple pie!

This is my second year in a row making this for Thanksgiving, and I am just in love with this recipe. It has such great flavor and crunch, and is fast becoming a family favorite :).

Hi Alicia! By "cool completely" do you mean refrigerate? Thanks! -Amber xo

love this , will want to sahre mine with all of you hope you like this .

Ingredients

2 tablespoons flour

1/8 teaspoon salt

3/4 cup sugar

1 large egg

1 cup sour cream

1/2 teaspoon vanilla extract

2 cups chopped apples

Crumb Topping

1/3 cup sugar

1/3 cup flour

1 teaspoon cinnamon

1/4 cup butter

Blend these topping ingredients together in a small bowl for later.

Method

Preheat oven to 425°F
Line a 9-inch pie pan with pastry. If you're making a homemade crust, just divide any pastry recipe for a two-crust pie in half.
In a large bowl, sift together flour, salt, and sugar.
Add a slightly beaten egg, sour cream and vanilla extract
Beat this mixture until it's smooth.
Fold in chopped apples.
Fill the pastry-lined pie pan with this mixture, with no crumb topping yet.
Bake for about 15 minutes and reduce heat to 350°F.
Bake 30 minutes longer, and raise oven temperature to 400°F.
Remove pie from the oven and sprinkle with Crumb Topping.
Place in the 400° oven for 10 minutes.
This pie will serve 6 generously.

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About Alicia Paulson

About

My name is Alicia Paulson
and I love to make things. I live with my husband and daughter in Portland, Oregon, and design sewing, embroidery, knitting, and crochet patterns. See more about me at aliciapaulson.com

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Photography

Since August of 2011 I've been using a Canon EOS 60D with an EF 18-200mm kit lens and an EF 100mm f/2.8 Macro lens.