Description
A delicious and tangy Sour Cream Apple Pie featuring a creamy sour cream filling with tart apples, topped with a sweet and crumbly streusel topping. The pie offers a perfect balance of flavors and textures, baked in a flaky single crust and ideal for a comforting dessert.
Ingredients
Scale
Streusel Topping:
- 1/2 cup brown sugar, packed
- 1/2 cup flour
- 1/4 cup butter (1/2 stick), chilled, cut into cubes
- 1/2 teaspoon cinnamon
Filling:
- 3 cups peeled, sliced tart apples (about 1 1/4 pounds, sliced 1/4-inch to 1/2-inch thick)
- 1 tablespoon lemon juice or apple cider vinegar
- 1 cup sour cream
- 2/3 cup sugar (can reduce to 1/2 cup for less sweetness)
- 2 tablespoons flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 large egg
- 1 (9-inch) unbaked pie shell, frozen or chilled for at least 30 minutes
Instructions
- Preheat the oven: Preheat the oven to 400°F (204°C) and position one rack in the middle and another rack below it. Place a large rimmed baking sheet on the lower rack to catch any drippings from the pie.
- Make the streusel topping: In a medium bowl, mix brown sugar, flour, chilled butter cubes, and cinnamon using a fork or your hands until the mixture resembles coarse crumbs. Chill in the refrigerator until needed halfway through baking.
- Toss the apples: As you slice the apples, place them in a bowl and toss with lemon juice or apple cider vinegar. This will prevent discoloration and intensify the apple flavor.
- Prepare the filling: In a large bowl, combine sour cream, sugar, flour, salt, vanilla extract, and egg. Beat with a wooden spoon by hand until smooth. Fold in the apple slices, coating them evenly with the sour cream mixture.
- Fill the pie shell and bake: Pour the filling into the chilled or frozen unbaked pie shell. Bake in the preheated oven at 400°F for 25 minutes.
- Add streusel topping and continue baking: Remove the pie from the oven, sprinkle the chilled streusel topping evenly over the filling. Optionally, protect the pie crust edges with foil to prevent over-browning. Return to the oven and bake for another 20 minutes at 400°F.
- Cool the pie: Remove the pie from the oven and allow it to cool on a wire rack for at least one hour before slicing and serving.
Notes
- Use tart apples like Granny Smith for optimal flavor and texture.
- You can reduce the sugar in the filling if you prefer a less sweet pie.
- Chilling the pie crust before baking helps prevent a soggy bottom.
- Cover the edges of the crust with foil or a pie protector midway through baking to avoid burning.
- Let the pie cool completely so the filling sets properly before cutting.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 350
- Sugar: 28g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 55mg
