If you’re looking for a twist on traditional apple pie, this Sour Cream Apple Pie is a total game changer. It’s loaded with tender apples, wrapped in a creamy, tangy filling, and topped with a buttery, crumbly streusel that bakes up golden and crisp. Every bite is the perfect balance of sweet, spiced, and smooth—comfort food at its finest and guaranteed to steal the spotlight on any dessert table.
Ingredients & Equipment Needed
- Crust – See “Crust Notes” section below for options. I’ve included crust instructions, but you can use your favorite pie crust recipe here.
- Filling
- Granulated sugar
- All-purpose flour
- Salt
- Sour cream
- Vanilla extract
- Egg
- Apples
- Topping
- Granulated sugar
- All-purpose flour
- Cinnamon
- Butter
- Apple Peeler & Corer (highly recommended)
Crust Notes
- Here’s our classic crust recipe, and here’s an all-butter recipe. And then this pastry-style crust is amazing as well. Whichever you choose, make sure you have nice big visible pieces of butter/fat in there (that’s what helps it turn out flaky!) and make sure to chill it well before rolling out.
- I actually tried a new crust recipe, along with a tip, from my friend Tessa who suggested adding 2 tablespoons of sour cream into pie crust. Sour cream works as a tenderizer and sure enough, it made the crust almost pastry-like. I figured that was perfect seeing as I was making a sour cream apple pie! The only downside here is that I didn’t have time to refrigerate overnight as her recipe suggests and my dough didn’t hold it’s shape very well, but I honestly didn’t mind because it tasted great!
- If you want nice fluted edges that stay in place, I might suggest either an all-shortening crust, or a half and half butter and shortening. I have the best luck with that combo!
How to Make a Sour Cream Apple Pie
Crust
- 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.
Storing and Other Tips
- Store leftover pie, covered tightly, in the refrigerator and consume within 3-4 days for best results.
- Freeze for longer storage: You can freeze the pie (baked or unbaked) for up to 3 months. Thaw it overnight in the fridge, then refresh the crust in a 300 °F oven for 20–30 minutes .
- If you don’t have an apple peeler & corer yet, we highly recommend one!
Frequently Asked Questions
Can I make this ahead of time?
This pie is best served cold so, yes, it’s perfect for planning ahead! Make it a day ahead of time and cross dessert off your to-do list.
Can I make this dairy-free?
While you are always welcome to try out dairy-free substitutes, the sour cream here is such a main ingredient that I can’t promise those substitutions would hold up well to baking. Your best bet is probably a traditional Apple Pie or this Crumb Topped Apple Pie, with dairy-free adjustments.
What apples work best?
Firm, tart apples like Granny Smith are ideal—they hold their shape and balance the sour cream filling. Honeycrisp, Jonagold, or a mix of tart and sweet varieties also work wonderfully.
Can I add extra spices or flavorings?
Yes! Stir spices like cinnamon, nutmeg, or a touch of lemon or orange zest into the filling for extra warmth. You can also add almond or maple extract to the sour cream mixture for depth.
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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Questions & Reviews
You didn’t prebake your pie crust, did you? I didn’t think so but I wanted to be sure. I am using the pie crust recipe that you mentioned with the sour cream. Thanks!
I did not 🙂
I’m trying this recipe today. Under the ingredients for the topping it says 2/3 cup of sugar and flour but then the directions say 1/3 cup. You say you like to double the topping so I’m guessing the ingredients list is the correct one?!
You are correct!
2/3 cup of sugar and flour in the strusel in the ingredient list and then 1/3 in the written instructions. Which one is it?
2/3, sorry about that!
Your pie looks like it has layers in the filling. How did you achieve that? my pie came out with maybe a touch too much fillling for a store bought whole foods crust. I also added a bit of cinnamon and mace to my apples, reduced the sugar in your recipe and used 1 quarter cup white sugar, 1 quarter cup brown sugar style Splenda. (the pie was still a little too sweet for my taste). I needed to add additional butter to get the crumb topping.
If you made substitutions it might look a little different than mine. I just made as directed 🙂
Made this pie for a family pie night we had and it was so, so good! It will definitely make an appearance on Thanksgiving as well. A keeper, we loved it!
Looks great! I always like to change things up; I’ll try it!
Do you know what the flours role in the sour cream mixture is? I want to try this one but we are gluten free. I have gotten pretty good at doing my own substitutions but it helps if I know why the flour was needed. Thanks
I believe it’s just a thickener, so I would assume a flour substitution would work just fine. Let me know if you try!
Definitely adding to my Thanksgiving menu this year. Thanks!
This sounds and looks incredible! I need to try it out soon!
I haven’t ever heard of this pie before, so I can’t wait to try it. Thanks!