Sour Cream Apple Pie

I’ve never liked apple piestoo sweet, too sticky. But this apple pie is different; the sour cream filling mellows out the flavor, the spices aren’t overwhelming, and the cinnamon streusel topping is waaaay better than a top crust.

I posted this recipe years ago in my Yummy Northwest column (Yummy Northwest is gone now, but I saved copies for posterity) and consider it one of my go-to recipes for cold weather and holidays. I’ll bet you will, too.

I’ve been making this for over forty years, and honestly can’t remember where I got the original recipe, but if I find the source I will definitely give credit to the genius who created this!

Sour Cream Apple Pie
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Ingredients
  • PIE CRUST:
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup cold shortening
  • ¼ cup very cold milk
  • 1 tablespoon vodka (or vinegar, if preferred)
  • PIE FILLING:
  • 2 tablespoons flour
  • ¾ cup sugar
  • ¼ teaspoon salt
  • ¼ teaspoon nutmeg
  • ½ teaspoon cinnamon
  • 1 egg, lightly beaten
  • 1 cup sour cream
  • 1 teaspoon vanilla
  • 4 cups apples, peeled and thinly sliced (I like to use Granny Smith apples )
  • STREUSEL:
  • ½ cup sugar
  • ⅓ cup flour
  • 1 teaspoon cinnamon
  • ¼ cup butter, melted
Instructions
  1. CRUST: In a medium bowl, combine flour and salt. Cut in the shortening, using a pastry blender, until there are no lumps larger than peas.
  2. Combine milk and vodka (or vinegar) and add, tossing with a fork (or your fingers) until it holds together. Roll out a crust a little bigger than your pan, and ease it into the pan, crimping the edges. Use a small cookie cutter to cut shapes to decorate the edge of the crust, if desired. (I like to brush the shapes with a little melted butter and sprinkle with cinnamon sugar before adding. I bake a few separately to decorate the top of the baked pie, too.)
  3. Preheat oven to 400 F. For filling: mix flour, sugar, salt, and nutmeg in large bowl.
  4. Mix together egg, sour cream, vanilla, and apples. Stir into flour mixture and spoon into pie shell. Mix together ingredients for crumb topping and set aside.
  5. Bake pie at 400 F for 15 minutes. Reduce temperature to 350 F for 30 minutes. Remove pie from oven and sprinkle with all the prepared crumb topping. Return to oven for 15 minutes.
  6. Enjoy warm, with a scoop of vanilla ice cream!

 

I hurried through this post because someone asked for the recipe. I’ll make it again in the next few days (the sacrifices I make for you!) and add prep photos. But it’s pretty easy. You’ve got to give this one a try!

2 thoughts on “Sour Cream Apple Pie

  1. I made this recipe when you first posted it on Yummy Northwest and took two pies to a church social. They were well received! Now I have to make it again for myself. This pie is truly easy to make and delicious.

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