You will need an unbaked 9-inch pie shell. Hopefully you have used my recipe and have the crust ready to go. You can used a purchased unbaked pie shell if you want…whatever floats your boat. I seriously would get my act together and have some of this pie dough in your freezer. Life gets busy and that’s not always possible.
You will need 7-8 Granny Smith apples, sour cream, an egg, vanilla, flour, sugar and salt.
In a large mixing bowl, add the sour cream…
and the vanilla.
Stir the ingredients together.
Just until smooth.
I’m peeling my apples the lazy way. I have this fabulous apple peeler/corer. I can generally find a kid hanging around the kitchen that gets into using this toy.
As you can see this little tool will peel, slice and core the apple in just a turn of the handle.
I purchased my peeler through LL Bean. I figured that anything from LL Bean is THE best and would last me forever. I paid $35. No shipping or tax charges. When I received the peeler, I noticed on the box that it was manufactured by “Back-to-Basics” located in Draper, Utah just 5 minutes from my house. SOOOO, I ordered an apple peeler originally from Utah that was shipped to Maine and then shipped back to me in Utah. I have since purchased the exact peeler in a grocery story for $14.99. I generally do things the hard, expensive way.
Any way…I love the peeler and would probably do the same thing all over again.
I just make a cut down the apple on both sides to cut the apple slices in half.
You don’t have to have a peeler. There is nothing wrong with using a paring knife and doing it the old fashioned way…wait…I have an antique apple peeler, but I don’t think it cores and slices. Anyway just peel and slice the apples.
Add the apple slices to the sour cream mixture.
Stir the apples with the sour cream mixture until the apples are coated.
Pour the apples into the unbaked pie shell.
Now place it in a preheated 350 degree oven for 40 minutes.
While the pie is baking, we will make the streusel topping.
You will need flour, sugar, brown sugar, butter and cinnamon.
In a medium size bowl add the flour…
…the brown sugar…
…and the cinnamon.
Whisk the ingredients together.
Add the butter. It really doesn’t matter if it’s cold or at room temperature.
You can use a pastry blender or your hands to incorporate the butter into the flour mixture.
Blend in the butter until large crumbs are formed.
You can check to see if it’s mixed in well enough by squeezing some of the mixture in your hand. If it holds together well, it’s done.
Set aside and wait for the pie to finish baking 40 minutes.
After 40 minutes, remove the pie from the oven.
Sprinkle the crumb topping over the partially baked pie.
Cover the pie completely.
Return to the oven and bake an additional 30 minutes or until the sauce begins to bubble around the edges of the pie.
I like my apples to be cooked thoroughly without much of a crunch, so if I don’t see the bubbles after an additional 30 minutes, I will lay a piece of aluminum foil loosely over the top and bake for an additional 10 minutes or so.
Allow to cool for at least 30 minutes before slicing. You can bake this the day before and refrigerate overnight. I return it to a 300 degree oven for about 10 minutes to rewarm.
HI Janet! I was wondering what the sour cream does to the pie? Is it a distinctive flavor? is it a very different taste from the “traditional apple pie”? it looks amazing and i want to try to make it but you know how some people are with their apple pie preferences…gotta cover my bases. 🙂
Janet Barton says
I get it. There is not a distinct sour cream taste. More creamy texture than anything. I personally love it. My dad has two favorite pies…hot and cold apple. He is an apple pie purest and prefers his apple untouched! Check out my blog post today. I put a top crust on the sour cream apple and added apple pie spices. I have to admit I haven’t cut into it yet, so I can’t vouch for the comparison, but it smells and looks divine. It’s your call. You may not want to touch the apple pie lovers traditional pie. I hope this helps.
Hi! I had to come back and tell you that the pie turned out fantastic!!! It was amazing and everyone enjoyed it. You were completely right with not being able to taste the sour cream but the texture is amazing. I loved it best when it was cold. I also loved your pie crust. I don’t think there has been one recipe of yours that i’ve tried and havent just loved. Thank you so much for sharing your talents!
search on net for apple sour cream pie recipe , find many but your one is so beautiful , my kids love this pie. subscribe your blog as well as bookmark . thanks for this beautiful recipe .
Janet Barton says
I'm so glad you found me! This is one of my favorite pies. Thank you so much for your kind note.
I seriously have an addiction to your blog. It is amazing. Never stop paying these delicious recipes please!
Janet Barton says
You just made my day. Thank you so much. I hope you keep coming back.
After all of my mistakes and you still love the pie. You are amazing.
I normally am not a big apple pie fan, but this recipe is definitely a keeper, scrumptious!
You are right. That should have been 1 teaspoon of cinnamon instead of salt. Oh my, how many people have made this with salt. Thank you for bringing it to my attention. I'm terrible at proof reading.
Did you also mean to remove the 1 tsp. salt from the streusel since it isn't mentioned in the instructions?
1 teaspoon cinnamon. Ugh…sorry. I'm glad you caught that. I have added the amount to the ingredients. Thank you.
How much cinnamon? I'm in the middle of making it and am guessing 1 tsp. Hope that works.
Janet girl… I have made this pie EVERY Thanksgiving since you taught me how to make it. The best part is that mine looks just like yours! Yea Sue!!! This is my favorite pie next to banana cream (hint, hint… for a future blog… pretty please!)
I'm excited to visit it.