Spiced apple sour cream pie is a creamy version of a traditional apple pie. Laced with traditional spices of cinnamon, nutmeg, cloves, and a bit a cardamom.
I have to admit I used more than “a bit” of cardamom because I love the combination with apples. My father says that he loves two kinds of pie…hot and cold apple. I hope the spiced apple sour cream pie twist on his traditional pie will meet his expectations.
I have been “wowed” by the many decorative pies popping up on Instagram. This is my first attempt to up my pie game this season. If you are a decorative novice like me, you have to ask yourself this question, “How long do I want to spend on one pie?” If you have a few hours to spare, then this is a fun/stressful way to spend it. I’m sure you’re wondering why I haven’t posted step-by-step photo’s and instruction? Well…after two hours of working on this pie, I couldn’t bear to take it apart for the additional pics. Perhaps someday I will become a pro and I will have better advice to give you. For now this is what I have learned:
- Make enough pie dough for at least 3 single crust pies to decorate ONE pie.
- Leaf cut outs are the easiest way to start. I placed several on top of my Pecan Chocolate Pie before I baked it. That was easy and looks like I actually fussed.
- The pie dough must be COLD at all times. If the dough starts to warm up, place it back into the refrigerator until it is chilled again.
- Check Intagram and Pinterest for design ideas.
- Carefully read through all of the helpful hints on Williams-Sonoma Guide to Pie scroll down to “Get Creative with Your Crust”. Judy Kim, food stylist and photographer, has many great and helpful tips.
- If you don’t have fall leaf cutters, create your own by making a template with cardstock and using that template to cut several leaves or other designs OR come borrow mine.
- Don’t stress have fun.
Spiced Apple Sour Cream Pie is a variation of the Sour Cream Apple Pie I posted years ago. You can go to the link to find the step-by-step photo’s and instruction.
Spiced Sour Cream Apple Pie
- 6 - 7 Granny Smith apples, peeled, cored and sliced
- 1 cup sour cream
- 1 egg
- 1 1/2 teaspoons vanilla
- 1/4 cup flour
- 1/2 cup raw cane sugar
- 1/2 cup coconut sugar (or use 1 cup raw cane sugar)
- 1/4 teaspoon salt
- 1/2 - 1 teaspoon cardamom
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- enough pie dough for 3 single crust pies
- 1 beaten egg
- heavy cream or milk
- sanding sugar, optional
- Begin with rolling out enough pie for two pies. Create and cut shapes and strips for the top of the pie. Place on a baking sheet, cover with plastic wrap, and refrigerate until ready to use.
- Roll out pie dough for a single crust pie and line a 10 1/2 inch pie dish. Set aside.
- In a large mixing bowl add sour cream, egg, sugars, flour, salt and spices. Mix well then fold in apples. Set aside.
- Pour apple filling into pie dish. Make and create decorative top or just roll out a single crust for top of pie. Use beaten egg as a "glue" to adhere strips and cut outs by brushing the backs of the cut out before placing on the pie.
- Place decorated pie in the freezer for 20-30 minutes while heating oven to 350F degrees.
- Brush the top of the decorated pie with heavy cream or milk. Sprinkle with sugar if desired.
- Bake for 50-55 minutes. If the top crust begins to brown too much, cover with a piece of foil.
Serving Size 8
Amount Per Serving
% Daily Value
Total Fat 9 g
Cholesterol 33 mg
Sodium 123 mg
Total Carbohydrates 58.7 g
Dietary Fiber 4.8 g
Sugars 45.4 g
Protein 2.8 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.