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.


[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.


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?


Sour Cream Apple Pie


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


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.


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.


See you soon!!!


I made this yesterday for my husband's "birthday cake". He loves it. Thanks so much, as genuine recipe!!

I've been staring at your apple pie photo for so long, that I finally gave in and made it this weekend. My husband said it's the best pie he's had in ages! Thanks for sharing a delicious recipe, Alicia.

I made your pie last week. SO GOOD! Thanks for posting it.

Does the sour cream apple pie call for 1 Tablespoon or 1 Teaspoon cinnamon?

Ok so fess up - did you put extra topping on this pie for the pictures? LOL Just popped my pie in the oven but my topping didn't nearly cover as much of the top of the pie. I hope I didn't do anything wrong! LOL Thanks for sharing the recipe - I'll report back and let you know how awesome it is. :)

Thanks for the recipe! I made this for Thanksgiving and it was the first time I'd ever made a pie. I'm not really a fan of pie, but this was really good and reminded me of cheesecake or blintzes.

My daughter loves this recipe. She has baked three pies! One was for Gramma and she loved it. Another for the family also one for her school class party today! Need I say none of the the school pie came home, very tasty. Thank you so much for sharing

I made this pie at Thanksgiving and Christmas, and it's a new family favorite. So amazingly good! Thanks for sharing the secret. :)

This was an absolutely beautiful pie. Wish I had some ice cream to serve with it!

I love your blog so much, and there are just some differences with others'. Hope there will be more wonderful things in your blog. Happy every day!

I just tried this recipe, and it's delicious! So unlike any apple pie I've ever tried, and so good! This one is definitely going to stay in my repertoire. Thank you!

Sounds divine!!! The Hubs loves apple pie. Can't wait to make this for him. Yum!

Haven't had thanksgiving here yet so 2 test pies in the oven as I type. Any idea if this pie can be frozen? My gut says no because of the sour cream but someone else might know better.

sour cream makes most everything better. have you ever mixed a bit of it into your scrambled eggs before frying them??? superb!

i am definitely trying this recipe out :O)

Hannah Hoover says: June 29, 2010 at 08:47 PM

I just made this. I don't usually care for Apple Pie and this was amazing!

Victoria says: July 12, 2010 at 05:24 PM

I JUST now got to try your pie recipe... I don't eat it, but my boyfriend said it was good! I know it sure smelled and looked great. Thank you!

Thank you so very much for your Sour Cream Apple Pie. I lost mine about 10 years ago and only think about it during the fall season. Can't wait to make it again. Best wishes to you, always.

I can't wait to try this! What a clever spin on a classic pie. We included this in our Autumn pie recipe round up on Poor Taste magazine.

I made this pie last night (my very first pie-making experience) and loved it--as did my girlfriend! The only thing I noticed is that the amount of topping looks nothing like your pictures--it's very sparse. Perhaps I got the measurements wrong? Or do you find yourself adding double the amount that the recipe calls for? Though it was undoubtedly incredible, it didn't heap over the top of the pie like your pictures. Either way, thanks for this recipe. :)

Do you think a Gruyere crust would be too much? (Got one from Tartlette a year or two ago, used for a pear tart.) This sounds and looks good as is. Thanks.

I just made this for a sweet friend for her birthday. I can't wait to taste it. I couldn't believe that Posy came up when I googled Sour Cream Apple Pie! Making an amazing recipe for one of my favorite people from one of my favorite blogs? Yes, please! <3 Thank you!

This pie looks amazing...and I can't wait to make it! Thanks for sharing your recipe. I just found your site via Farmgirl Fare, who recommended this in one of her posts. :)

Argh, that pie! Now I know what I am doing this weekend. I chuckled when I read that you were in Recovery after the batch cooking. I too tried to become That Person and felt the stress and exhaustion it took to prepare 2+ meals was more than my poor ol' constitution could bear. So I'm back to complaining about having to cook every night. No, it's fine. I'm much happier this way.

In my house, this is called Swedish Apple Pie, and it's the only acceptable version of the apple pie.

That looks absolutely delicious!

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About Alicia Paulson


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