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

APPLAUSE APPLAUSE!

Thank you for sharing the recipe! I can't wait to try it this week!

Enjoy your time with Andy, you both really deserve it!

I had a bunch of apples from the farm stand this weekend, and no pie crust so I added some oatmeal to the topping and turned this into a sour cream apple crisp - it was delicious and I will definitely be making it again. Thanks for the recipe!

may be the 77th yum {oh well}! love, love your blog :)

This weekend was our Canadian Thanksgiving (it's earlier than the American one) I made this pie, and it was a hit! Whoah the raving that went on! I couldn't help but blush. Thanks for a new classic recipe, I'm sure my family will be asking for this one again:)

I am not much of a pie person, but this looked so good I had to make it this weekend.

OMG! Delicious! I made my crust from scratch, and it was a double recipe, so I just froze the other one, and I'm so happy that I can easily make another one next weekend.

I went to bed last night, and there was 3/4 of a pie left. When I got up this morning, there was only half. Mr. HeyLucy loves it too!

This post is making me salivate!

Wow this looks amazing, my one attempt at apple pie was kind of a fluke but this looks worth trying again

Melissa T. says: October 13, 2008 at 11:13 AM

Thank you for the pie recipe. I was sensing that this season might be calling for a few different takes. Yours looks fabulous. I'm busy wiping the drool off my keyboard while I type!

Received my ornament kit just before the weekend and am eager to start. It's arrival was truely a bright spot in my week. The packaging is lovely, and you are so thoughtful. Thank you for bringing loveliness into all our days.

Have a super great week off. I hope it's filled with wonderful fall adventures!

Ooooh that does look delicious!
I shall be having a go at making it with the apples in our orchard.
I am always on the look out for a new apple recipe. Great photos.

Oh Alicia, you are brilliant. I made this pie this weekend and it was fabulous. It stunned my husband into reverent silence for several minutes - broken finally for, "Honey, this is unbelievable!" And it was, delicous. Part pie, part custard, and a wee bit caramelly. Yum. Thanks! (I wish I'd remembered to take pictures!)

Have a wonderful vacation! I hope it is filled with sweet memories for you and Andy. The pie looks yummy! will have to try it............:)

this looks soooo good and I've never made a apple pie with sourcream and I live in apple country! Going to try it on the weekend. thanks for the good ideas

Thanks for this recipe. It was great. I wrote about it on my blog today.

Pie looks delicious. I was thinking about making apple crisp tomorrow but I think I'm going to make a pie instead!

Must be that time of year. I was just thinking of making one. I will try out your recipe. I have everything but the sour cream!

Thanks for the recipe! I made this last night for my husband's birthday cake and we all devoured it. Even my picky boys loved it.

anna dustin says: October 15, 2008 at 05:53 AM

testing, one two three

I'm too tired to make it myself! I'll tell ya what! Why don't ya just send me one:)

I've been craving apple pie...this is a great new recipe! And I just got my ornament packet--I can't wait. It's my project for my trip to Portland next month for the Roller Derby Nationals! (Sometimes you just have to balance your violent side with the ultimate gentlewoman's pursuit-needlecraft.)

I made this last night and it was scrumptious! We are trying to go low-carb so skipped the pie crust, and switched the sugar to splenda (Splenda is sweeter so I halved the sugar quantity). I would probably double the topping recipe as it was pretty spartan (probably due to the reduction of sugar quantity). I had two pieces and contemplated having it for breakfast this morning!

I made that pie with my boyfriend over the weekend and it was quite delicious. : ) Thanks for posting the recipe! Some of the recipes posted online seem really difficult and intimidating to try, but not this one. I certain didn't finish the prep in fifteen minutes, but it went quickly.

hot d___ that looks good! Thanks for sharing your recipe with us. I've been hankering after some apple pie lately, and now I absolutely HAVE to make one.

Made it, loved it, gonna have to make it again!! Thanks Alicia!

I made the sour cream apple pie over the weekend and to it to our small group. It was a big hit. I loved it too. I made it on Sunday afternoon and it was totally gone by Monday. Thanks for posting.

I have just one question. How many calories for just looking at the pictures? Be still my heart.

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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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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.