Yep, you read that right. SOUR CREAM APPLE PIE! In other words, your tastebuds are going to be so happy! And just wait until we get to the streusel topping…
There are so many reasons why I love this apple pie recipe. It starts with the delicately spiced, creamy filling.
It ends with the buttery, crunchy crown of streusel topping.
I think you’ll be surprised at how easy this apple pie recipe is to bake. I make it even easier by using a frozen pie crust. It’s one less thing you have to worry about, which means you’re that much closer to enjoying this delicious streusel-topped apple pie!
A is for Apple Recipes!
If you’ve made it to the orchard or have a lot of apples on hand, I’ve been featuring a lot of apple recipes lately. Here are a few more to inspire you!
Apple brownies are one of my most popular recipes. If the picture above isn’t convincing enough, take one bite and you’ll see why!
And who can resist the taste of cream cheese frosting when it’s smeared nice and thick on top of a delicious harvest apple cake? Not me… that’s for sure!
Some other ones can be found here:
There are so many ways to use apples this time of year. I hope my recipes inspire you to try something new for your family and friends to enjoy.
Are you ready to learn more about my apple sour cream pie? Ready, set, bake!
There are so many ways to use apples this time of year. I hope my recipes inspire you to try something new for your family and friends to enjoy. Are you ready to learn more about my apple sour cream pie? Ready, set, bake!
- 1/3 cup sugar
- 1/4 cup dark brown sugar
- 1/2 cup plus 2 tbsp flour
- 2 tsp cinnamon
- 3 oz. cold butter
- 1/2 cup chopped walnuts (optional)
- 3/4 cup sugar
- 2 tbsp all purpose flour
- 3 eggs
- 1 & 1/2 cups sour cream
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1/8 tsp grated lemon rind
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 4 & 1/2 cup peeled Granny Smith apples (about 5 apples), thinly sliced
- 1 frozen deep dish pie crust
- Preheat oven to 350°.
- Make streusel topping first. Combine sugars, flour, and cinnamon, then cut in the cold butter until crumbly. Add walnuts, if using. Keep in refrigerator until it’s time to top the pie.
- For the pie filling, mix together the sugar, flour and eggs until incorporated. Whisk in the sour cream, cinnamon, vanilla extract, lemon rind, nutmeg, and salt. Gently fold in the apples until apples are covered in custard. Put apple mixture into pie shell.
- Bake pie on bottom rack of oven for about 25 minutes.
- Remove from oven, and distribute streusel evenly over the top of the pie.
- Return to the oven and bake about 30 minutes more, until topping is crisp and browned and pie filling seems set. Let cool completely before serving.
I really prefer to eat this apple pie chilled. I like puddings and custards cool too, so maybe that’s why I think this pie tastes best that way!
After cooling completely out of the oven, let the pie spend a little time in the refrigerator. You know, just chilling.
Pie Baking Essentials
If you do like to bake pies (or know someone who does) I found some really cute plates and dishes you should check out, too. Just click on one of the photos below to shop!
Fall Baking Season Is Here!
I’m always updating my list of baking essentials, so be sure to check it out before your fall baking goes into overdrive!
I love sharing great recipes and finds with all of you and I can’t wait to hear your feedback on the sour cream apple pie. I hope it becomes a family favorite!
From my fall kitchen to yours,