Sour Cream Apple Pie
Sour cream makes the pie super-duper creamy, but don't worry, no sour or tart after taste from the sour cream. The pie is very sweet (is that an American thing?), so tone down the sugar in the filling if you want. Make one 9-in pie. Use store-bought unbaked pie shell or make your own (steps 1-3)!
Background: We dug this recipe out of our old recipe box for the 4th of July, dusted it off and gave it a shot! The recipe came from a collection of recipes gathered in my hometown.
- **PIE CRUST (or use store-bought)**
- Flour (1 1/3 US cup (300ml or 150g))
- Unsalted butter (5 Tbsp (75 g))
- **SOUR CREAM FILLING**
- Sour cream (1 US cup (240 ml))
- Sugar (1 US cup (240 ml))
- Flour (2 Tbsp)
- Salt (1/4 tsp)
- Vanilla (1 tsp)
- Cinnamon (1/4 tsp)
- Egg (1)
- Apples, chopped (2 large or 4-5 small)
- **CRUMBLE TOPPING**
- Brown sugar (1/2 US cup (120 ml))
- Flour (1/3 US cup (80 ml))
- Unsalted butter (1/4 US cup (4 Tbsp))
Cut 5 Tbsp (75g) chilled butter in little pieces, add 150 g flour and mix hands until crumbly. Add about 2 Tbsp cold water until dough starts to come together.
Form into a ball, wrap with plastic wrap and chill in the refrigerator for at least 30 minutes (you can make the dough up to a couple days before hand too!).
When ready to use pie dough, flour a large surface and roll out dough with a rolling pin until about 1/4 in (2mm) thick, or big enough to lay over pie dish. Lay over pie dish and gently press into sides and over edges.
To make cream cheese pie filling, whisk together sour cream, sugar, flour, cinnamon, vanilla, salt, egg and softened butter.
Peel and chop apples into small pieces. Fill pie dish with pieces.
Pour sour cream filling over apples.
Bake at 400F/200C for 25 minutes.
In a bowl, combine 1/2 cup brown sugar, 1/3 cup flour and 1/4 cup (4 Tbsp) butter cut into small pieces. Mix with fingers until crumbles form. Set in fridge if not using right away.
Take pie out of oven after 25 minutes and sprinkle over crumble topping.
Bake for an additional 30 minutes.
Pull it out of the oven and let cool for 30-60 minutes. Cut off any 'ugly,' uneven edges of the pie crust if you have any!
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.