Sour Cream Apple Pie
This is your classic apple pie, but all wrapped up in a sweet sour cream custard and then smothered with an amazing cinnamon-sugar crumb topping. This pie is best eaten chilled; that means it’s awesome to make ahead of time for Thanksgiving.
Servings servings
Equipment
Ingredients
Crust (store bought works too)
- 2 ½ cups all-purpose flour
- 1 teaspoon table salt
- ⅔ cup + 2 tablespoons shortening room temperature
- ½ cup ice water
Filling
- ¾ cup sugar
- 2 tablespoons flour
- ⅛ teaspoon salt
- 1 cup sour cream
- ½ teaspoon vanilla extract
- 1 egg
- 2-3 cups apples diced or sliced
Topping
- ⅔ cup sugar
- ⅔ cup flour
- 2 teaspoon cinnamon
- ½ cup butter chilled, diced
Instructions
Crust (or use store bought, and skip the next 3 steps)
- Bring shortening to room temperature if not already. Combine flour and salt in a medium-sized bowl. Add shortening in small cubes.
- Cut in shortening until you get pieces that are about pea-sized.
- Start sprinkling the ice water by about a tablespoon at a time over the flour/shortening mixture. Very, very gently, turn the dough with your fingers so it gets exposed to the water. You’re not mixing, just trying to moisten all of the flour/shortening mixture. Gradually, all of the flour mixture will be moistened. Gently pat the dough into a ball (it should come together easily but not be sticky).
Filling & Pie Assembly
- Prepare pan: Preheat oven to 425℉. Place pie crust in pie pan and flute edges as desired.
- Prepare filling: In a medium bowl, stir together ¾ cup sugar, 2 tablespoons of flour, and salt. Mix in the sour cream, egg and vanilla until smooth. Add apples, and stir to coat. Scrape the mixture into the pie shell.
- Bake: Bake for 15 minutes in the preheated oven, then reduce heat to 350℉ and continue baking for 25 minutes more.
- Prepare topping: While the pie is baking, prepare the topping in a medium bowl. Stir together ⅔ cup of flour, ⅔ cup sugar, and cinnamon. Cut in the butter until the mixture resembles fine crumbs.
- Finish and chill: After the 25 minute bake time has passed, cover the top of the pie with the crumb topping, and continue to bake for 10-15 minutes, or until topping is lightly browned and apples are tender. Allow the pie to cool, then refrigerate until chilled before serving.
Notes
- Store leftover pie, covered tightly, in the refrigerator and consume within 3-4 days for best results.
- And guys- if you're going to be making lots of apple-related recipes, hop on Amazon right now and you can have an apple peeler and corer in your possession in no time. It's SO WORTH IT.
Nutrition
Calories: 707kcal, Carbohydrates: 81g, Protein: 6g, Fat: 41g, Saturated Fat: 16g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 14g, Trans Fat: 4g, Cholesterol: 47mg, Sodium: 431mg, Potassium: 131mg, Fiber: 2g, Sugar: 40g, Vitamin A: 552IU, Vitamin C: 2mg, Calcium: 48mg, Iron: 3mg
Calories: 707kcal
Cost: $8
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