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
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.
Ingredients
- 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
Instructions
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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.
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Roll out pie dough for a single crust pie and line a 10 1/2 inch pie dish. Set aside.
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In a large mixing bowl add sour cream, egg, sugars, flour, salt and spices. Mix well then fold in apples. Set aside.
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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.
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Place decorated pie in the freezer for 20-30 minutes while heating oven to 350F degrees.
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Brush the top of the decorated pie with heavy cream or milk. Sprinkle with sugar if desired.
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Bake for 50-55 minutes. If the top crust begins to brown too much, cover with a piece of foil.
Recipe Notes
- Streusel topping or a plain rolled pie crust may be used in place of intricate lattice topping.
- Use tart apples that hold their shape while baking
THIS pie is not for eating. it should go to the museum of pie.
Amazing job!
Thank you so much. Ha ha we’re eating it! Happy holidays.
, Oh, and the edge n your pecan pie is so nice! How did you get it to come out so perfect? Guess I should read about it! Just want to say it looks really pretty too! I’ve never seen a decorated pecan pie before! 🙂
After I lay the crust into the tart pan I lift and gently press into place. Then I take my rolling pin and roll it across the top of the ridge of the tart pan and it cuts the dough off perfectly. I believe I have pics of that on the post. Thanks again for your kind comments.
I have seen many decorated pies but yours takes the cake 🙂 Wow, it is beautiful! I know about the cutouts but the strips and crimping and braiding .. that is the hardest and most time consuming part and Really makes it, or takes it over the top! Everything you make is perfect! Thank you for sharing. (I could only type in caps and my caps isn’t on!?)
Thank you so much for your kind comments. You have made my day.
Hi Janet what did you use to make the strips that have the decorative edges on the, the ones with the zig zag edges….which tool did you use, brand etc, would love to try to get one here…Xx
Hi Julie, The tool I used is a Pie crimper wheel. Here is a link with a picture so you can get an idea: (This is really a long link…hope it works)
https://www.amazon.com/Pastry-Crimper-Cutter-Ravioli-Natural/dp/B073TK3RRP/ref=sr_1_3?ie=UTF8&qid=1510782563&sr=8-3&keywords=pie+crust+crimper+wheel&dpID=41-1qDRrYCL&preST=_SX300_QL70_&dpSrc=srch
Thanks Janet can you also provide the link for the apple, acorn & maple leaves cut outs please…I have to have them too.
Hi Julie, Here few links for the cutters:
I have the following 2 sets:
https://www.amazon.com/International-Assorted-Autumn-Leaves-Stampers/dp/B00CXAEURO/ref=sr_1_3?s=kitchen&ie=UTF8&qid=1510857098&sr=1-3&keywords=leaf+cookie+cutter&dpID=31skqPIoK3L&preST=_SX300_QL70_&dpSrc=srch
https://www.williams-sonoma.com/products/fall-pie-crust-cutters-2017/?pkey=e%7Cpie%2Bcrust%2Bcutters%7C149%7Cbest%7C0%7C1%7C24%7C%7C3&cm_src=PRODUCTSEARCH
I found this on Amazon:
https://www.amazon.com/ZNU-CAKE-Leaves-Plunger-Cutter/dp/B00B4SFORG/ref=sr_1_11?s=kitchen&ie=UTF8&qid=1510857098&sr=1-11&keywords=leaf+cookie+cutter
Thankyou Janet for your help. I have sent you an email. xx
this is just gorgeous! we’re so ready for pie season ❤️
lovin’ the plugin! Thanks for choosing cookbook!
Thank you so much. The plungin is awesome.
Yes but shipping costs just too expensive.
WOW JANET YOU HAVE OUTDONE YOURSELF, THIS LOOKS SO BEAUTIFUL,YOU HAVE MADE ME WANT TO HAVE A GO BUT I AM NOT SURE I CAN BUY THE CUT OUTS HERE IN aUSTRALIA. tHANKS SO MUCH FOR SHARING YOUR AMAZING FOOD AS ALWAYS. XXXX
Thank you so much. You can find the cutters at Willimas-Sonoma and several on Amazon, if that helps. You can always make your own stencils, but that doubles the amount of work.