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Sour Cream Apple Pie: The Ultimate Recipe and Baking Guide

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A classic apple pie with a flaky crust and a creamy, tangy sour cream topping. Perfect for fall baking!

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup (1 stick) cold unsalted butter, cut into cubes
  • ¼ cup cold vegetable shortening
  • 5–7 tablespoons ice water
  • 6–7 medium apples (such as Granny Smith, Honeycrisp, or a mix), peeled, cored, and sliced
  • ½ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 tablespoons lemon juice
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 ½ cups sour cream
  • ½ cup granulated sugar
  • 2 large egg yolks
  • 1 teaspoon vanilla extract

Instructions

  1. In a large bowl, whisk together the flour and salt. Add the cold butter and shortening to the flour mixture. Using a pastry blender or your fingertips, cut the butter and shortening into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter.
  2. Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. Be careful not to overmix.
  3. Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 hours.
  4. While the dough is chilling, prepare the apple filling. In a large bowl, combine the sliced apples, granulated sugar, brown sugar, flour, cinnamon, and nutmeg.
  5. Gently toss the apple mixture to ensure that all the apples are evenly coated with the sugar and spice mixture.
  6. Stir in the lemon juice and dot the apple mixture with the small pieces of butter. Set the apple filling aside while you prepare the crust.
  7. Preheat your oven to 425°F (220°C).
  8. On a lightly floured surface, roll out the chilled pie dough into a 12-inch circle.
  9. Carefully transfer the dough to a 9-inch pie plate. Gently press the dough into the bottom and up the sides of the pie plate.
  10. Trim any excess dough from the edges of the pie plate. Crimp the edges of the crust to create a decorative border.
  11. Pour the apple filling into the prepared pie crust, spreading it evenly.
  12. Bake the pie in the preheated oven for 15 minutes.
  13. After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for another 30-40 minutes, or until the crust is golden brown and the apples are tender. If the crust starts to brown too quickly, you can cover the edges with aluminum foil.
  14. While the pie is baking, prepare the sour cream topping. In a medium bowl, whisk together the sour cream, granulated sugar, egg yolks, and vanilla extract until smooth and well combined.
  15. After the pie has baked for 30-40 minutes at 350°F (175°C), remove it from the oven.
  16. Carefully pour the sour cream topping over the apple filling, spreading it evenly.
  17. Return the pie to the oven and bake for another 10-15 minutes, or until the sour cream topping is set and lightly golden brown. Be careful not to overbake the topping, as it can become curdled.
  18. Remove the pie from the oven and let it cool completely on a wire rack before serving.

Notes

  • Use cold ingredients for the crust.
  • Don’t overmix the dough.
  • Chill the dough for at least 30 minutes.
  • Use a variety of apples for a more complex flavor.
  • Don’t overbake the sour cream topping.
  • Let the pie cool completely before serving.
  • Serve warm or at room temperature with vanilla ice cream or whipped cream.
  • Store leftovers in the refrigerator for up to 3 days.

Find it online: https://mmmflavors.com/sour-cream-apple-pie/