The Sour Cream Apple Pie

comments: 162

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!!!

162 comments

you haven't finished eating it yet!?

I'm going to make this today!! Thanks!!

Sounds YUMMY! The photos are great too!

Esther Sunday says: October 11, 2008 at 09:01 AM

Just read the sweet wee write up about Stitched In Time in Romantic Homes... I just can't wait!!!

Hi Alicia...I made this pie yesterday, and it was a BIG hit! I made my own crust, thanks to my Kitchen Aid Mixer...There's one piece left, and I'm saving it for my son!...Thanks for the recipe...Katie

Oh my! I have a box of fresh apples just begging to be put in a pie like that. I really don't want to disappoint them-I'd better head to the kitchen!

yummy.....I think I will make that this week...

I love that recipe!!

This weekend is our Thanksgiving - I'm in Canada. That is for sure going to be on our table after dinner!

I always love this long weekend - the crisp weather, the colours, the family, the laughter. Hope you enjoy your little holiday.

I would find this recipe 12 days into Weight Watchers! Oh well, a girl can dream!

This looks fabulous!
Thank you!
;o)
- Lee

There go my plans for the rest of the morning - I'm off to bake apple pie!

Hi, I happened upon your blog and your pie looks absolutely delicious. I am going to try it. Thank you for the recipe. Your pictures are great.

hi alicia! i saw your article in the new Sew Hip magazine your studio is fantastic! thanks for sharing this recipe. i think i'll try it for my hubby, he loves apple pie. enjoy your time off :)

i absolutely adore this blog. i stumbled over it and im pretty sure you're my long lost twin - i love your tea kettles and your metroyshka dolls and your felt softies. dont stop!

I printed out that recipe as soon as I saw it! It sounds absolutely delicious...I am dreaming about the day that your new book arrives on my doorstep!! Thank you for all of your creative inspiration; I couldn't live without it!!

That sounds amazing! Mmmmmm.....

What a delicious combination!

I am celebrating my 100th post tomorrow, please stop by.

holy cow - that looks tasty! thanks for sharing the recipe!

:) Diana

Very excited. About to make this pie at home in Truamansburg, NY (10mi north of Ithaca). We have apples here. I'll be using some big greenish yellow ones that Wegmans says are the BEST FOR BAKING but they're not grannies. I'll let you know how they turn out in this one. I might be durlurking. I've been reading your blog for three years this coming winter. Thanks for the inspiration. Your husband is reaaally cute. I've got one too so no worries. All the best and truly thanks.

We're going to make this right now!

Just bought my pattern and jotted down what I need to pick up to suprise hubby with the pie. Thank you!

Can't wait to try it!!!!!!! Looks amazing! I can almost smell it from here!!

Yum! thanks for sharing!

uuhh. damn. that sounds fantastic!
thank you for sharing!
xoxo~
Abbie

I made your pie tonight and all I can say is YUM!! Thanks for the recipe!!

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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.