Sour Cream Apple Pie

Passed to your plate by Rachael Leson

As a kiddo, my parents would take my brother and me to Lynds Fruit Farm in the fall and we would come home with bags and bags (and bags) of apples. My mom would then put us to work helping her peel the apples, while she would cook down the apples to make applesauce that would last an entire year. As a reward, she would make us a sour cream apple pie. Now, it’s my go-to for housewarmings, dinner parties and weddings (true story). My mom uses an unbaked pie shell, but in a pinch I discovered this ‘shortcut pie crust’ and it’s been the perfect addition to my mom’s original recipe.

Print Recipe
Rachael Leson
Prep Time 15 minutes
Cook Time 45 minutes
Servings
Ingredients
Pie Filling
  • 3/4 cup white sugar
  • 2 tablespoons flour
  • 1/8 tablespoon salt
  • 1 cup sour cream
  • 1 egg well beaten
  • 1/2 teaspoon vanilla
  • 2 cups tart apples sliced or more
Topping
  • 1/3 cup sugar
  • 1/3 cup plain flour
  • 1 teaspoon cinnamon
  • 1/4 cup butter
Pie Crust
  • 1 1/2 cups flour unbleached all purpose flour
  • 1/4 cup light brown sugar packed
  • 1/2 teaspoon sea salt fine
  • 11 tabespoons butter unsalted, melted
Prep Time 15 minutes
Cook Time 45 minutes
Servings
Ingredients
Pie Filling
  • 3/4 cup white sugar
  • 2 tablespoons flour
  • 1/8 tablespoon salt
  • 1 cup sour cream
  • 1 egg well beaten
  • 1/2 teaspoon vanilla
  • 2 cups tart apples sliced or more
Topping
  • 1/3 cup sugar
  • 1/3 cup plain flour
  • 1 teaspoon cinnamon
  • 1/4 cup butter
Pie Crust
  • 1 1/2 cups flour unbleached all purpose flour
  • 1/4 cup light brown sugar packed
  • 1/2 teaspoon sea salt fine
  • 11 tabespoons butter unsalted, melted
Instructions
Pie Crust
  1. Make Pie Crust first (you can use an unbaked pie shell… but I like this better): In a bowl, whisk together the flour, sugar and salt. Then combine with melted butter (the recipe says to ‘drizzle’ but I always end up spilling it all and mixing it in at once) and stir with a fork until the mixture looks moist and crumbly.
  2. Press the douch evenly over the bottom and up the sides of a 9” pie plate.
Pie Filling & Topping
  1. Combine first three ingredients (sugar, flour, salt). Add sour cream, egg and vanilla. Beat until smooth.
  2. Steam BUT DO NOT cook apples (ie, don’t let them get mushy). Add apples to creamed mixture. Pour into pie crust.
  3. Bake at 450 degrees for 15 minutes with crust edges covered (I use aluminum foil).
  4. Reduce heat to 325 degrees, bake 30 minutes longer. While this is baking, combine all the topping ingredients. Remove from oven and sprinkle with topping.
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