Sour Cream Apple Pie with Streusel Topping Recipe

If you’re craving a classic apple pie with a twist, then this Sour Cream Apple Pie with Streusel Topping Recipe is going to be your new favorite. I absolutely love how the sour cream adds a tangy creaminess that balances the sweetness of the apples, while the crunchy streusel topping brings that perfect buttery, cinnamon-spiced finish every single time. Trust me, once you try this pie, you’ll want to bake it again and again.

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Ingredients You’ll Need

The ingredients in this Sour Cream Apple Pie with Streusel Topping Recipe come together to create a harmonious balance of tart, sweet, and buttery goodness. When shopping, try to get a good-quality sour cream and crisp tart apples like Granny Smith for that ideal tang and texture.

• Brown sugar: Use packed brown sugar for a rich molasses flavor and great caramelization in the streusel.
• Flour: All-purpose flour works perfectly for the topping and filling to bind everything nicely.
• Butter: Keep it chilled and cut into cubes for crumbly, melt-in-your-mouth streusel.
• Cinnamon: Adds the warm spice that pairs beautifully with apples and brown sugar.
• Tart apples: Granny Smith or any firm, tart apple; peeling and slicing them evenly helps the pie bake uniformly.
• Lemon juice or apple cider vinegar: This keeps your apple slices from browning and boosts the flavor.
• Sour cream: Creates that creamy, tangy filling that sets this apple pie apart.
• Sugar: Adjust the amount based on how sweet you like your pie.
• Salt: Just a pinch to balance the sweetness and enhance flavors overall.
• Vanilla extract: For that subtle aroma and depth.
• Egg: Binds the filling ingredients together for a luscious texture.
• Unbaked pie shell: Using a frozen or chilled crust helps keep the bottom crisp instead of soggy.

Variations

I love how versatile this Sour Cream Apple Pie with Streusel Topping Recipe is—it’s a fantastic base to customize however you like. Sometimes, I tweak it depending on what I have on hand or the season, and it never disappoints.

• Add nuts to the streusel: Chopped pecans or walnuts add a wonderful crunch and a nutty flavor that I’ve come to adore.
• Switch up the apples: Try mixing tart and sweet varieties for more complex flavor, like Granny Smith with Fuji or Honeycrisp.
• Use Greek yogurt instead of sour cream: For a lighter tang and creaminess, but keep in mind it might alter textures slightly.
• Make it gluten-free: Use a gluten-free all-purpose flour blend for both crust and streusel so everyone can enjoy it.

How to Make Sour Cream Apple Pie with Streusel Topping Recipe

Step 1: Prep your oven and baking setup

Preheat your oven to 400°F and position two racks—one in the middle, another below. I always put a rimmed baking sheet on the lower rack to catch any drips, so your oven stays spotless. This little trick keeps cleanup a breeze after baking your beautiful pie.

Step 2: Make the streusel topping and chill

In a medium bowl, combine the brown sugar, flour, cinnamon, and chilled cubed butter. Mix using a fork or your fingers until it looks like coarse crumbs. Pop it into the fridge while you prepare the apple filling—this helps keep the topping nice and crumbly, so it won’t melt into the pie while baking.

Step 3: Toss the apples with acid

As you peel and slice your apples (aim for slices about 1/4 to 1/2 inch thick), toss them in a large bowl with lemon juice or apple cider vinegar. This little step saved my pies from turning a dull brown and adds a fresh, bright flavor that really pops.

Step 4: Whisk the sour cream filling and coat the apples

In a large bowl, whisk together sour cream, sugar, flour, salt, vanilla, and the egg until smooth. Then fold in your coated apple slices until every piece is bathed in this creamy mixture. This creates a luscious filling that’s the real star of the pie.

Step 5: Fill the pie shell and start baking

Pour this filling into your frozen or chilled pie crust. Bake it for 25 minutes at 400°F. I like to keep an eye here—this initial bake sets the filling and lets the apples start softening, so your final pie is perfectly tender.

Step 6: Add streusel topping and finish baking

Once your pie’s had its first bake, pull it out and sprinkle the chilled streusel topping evenly on top. If you want to protect the pie crust edges from over-browning, wrap them gently with foil or use a pie shield. Bake for another 20 minutes at 400°F until the topping is golden and crisp.

Step 7: Cool and enjoy

Let the pie cool on a wire rack for at least an hour before slicing. This waiting is tough, I know! But it really helps the filling set so slices come out clean and the flavors marry beautifully.

How to Serve Sour Cream Apple Pie with Streusel Topping Recipe

Garnishes

I love serving this pie simply with a scoop of vanilla ice cream or a dollop of freshly whipped cream. Sometimes, I sprinkle a little cinnamon or nutmeg on top of the ice cream to echo the pie’s warm spices—it’s little details like this that bring the whole dessert together.

Side Dishes

If you’re serving this pie after a cozy meal, I like pairing it with a hot cup of coffee or chai tea. For brunch, a mild cream cheese spread or mild cheddar complements the pie’s sweet-tart flavor wonderfully.

Creative Ways to Present

For special occasions, I’ve arranged mini versions of this pie in individual ramekins topped with a tiny sprig of fresh mint. It’s a showstopper that makes guests feel extra special. You can also dust with powdered sugar or drizzle with caramel sauce for a festive touch.

Make Ahead and Storage

Storing Leftovers

Leftover pie stores beautifully in an airtight container in the fridge for up to 3 days. I find that the flavors actually deepen overnight, making leftover slices even better if you can wait that long.

Freezing

I’ve frozen fully baked slices wrapped in plastic wrap and foil, then thawed them in the fridge overnight. The texture stays surprisingly good if you reheat gently. You can also freeze the unbaked pie (assembled but unbaked), keeping it tightly wrapped for up to a month—just increase baking time by 10-15 minutes when ready.

Reheating

To reheat, I pop slices into a 350°F oven for about 10-15 minutes, which crisps up the streusel and warms the filling without drying it out. Avoid microwaving if you want to preserve that delicious texture.

FAQs

Final Thoughts

This Sour Cream Apple Pie with Streusel Topping Recipe has become a staple in my kitchen because it’s easy to make and so incredibly delicious. Every time I bring it out, I get compliments on how the filling is perfectly creamy and the topping just melts in your mouth. If you’re looking for that perfect apple pie with a little something special, you honestly can’t go wrong with this recipe. I can’t wait for you to try it and hear what you think—happy baking!

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