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 of 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 photos and instructions? 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 cutouts 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 Instagram 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, a food stylist, and photographer has many great and helpful tips.
- If you don’t have fall leafcutters, 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 step-by-step photos and instructions.
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.
- 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.
- 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