Sour Cream Apple Pie

Photography Credit: Elise Bauer

You know that when your friend’s smile fills the room as he speaks of his wife’s “sour cream apple pie with a brown sugar crumb topping” that it has got to be good. Dad and I couldn’t wait to try it. My oh my this one really is good, and easy to make too. Big thanks to Jean and George Rosenfeld for sharing with us one of their favorite recipes. (Can you tell it’s apple season here?)

Sour Cream Apple Pie Recipe

  • Prep time: 20 minutes
  • Cook time: 50 minutes
  • Yield: Serves 8

As you slice the apples, put them in a bowl and toss them with a little lemon juice or apple cider vinegar. The acidity of the lemon juice or vinegar will help keep the apples from discoloring while you work and will intensify the apple flavor in the pie.



  • 1 cup sour cream
  • 2/3 cup sugar (can easily reduce to 1/2 cup if you like your apple pies a little less sweet)
  • 2 Tablespoons flour
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 1 egg
  • 3 cups peeled, sliced tart apples (about 1 1/4 pounds of slices, cut 1/4-inch to a 1/2-inch thick)
  • 1 Tbsp lemon juice or apple cider vinegar
  • One 9" unbaked pie shell, frozen or chilled in the freezer for at least 30 minutes (see sour cream pie crust recipe, use half a recipe)


  • 1/2 cup brown sugar, packed
  • 1/2 cup flour
  • 1/4 cup butter (1/2 a stick), chilled, cut into cubes
  • 1/2 teaspoon cinnamon

Mix together all ingredients until the mixture resembes coarse crumbs. Chill until needed in the recipe.



1 Place the streusel topping ingredients in a medium bowl and mix with a fork or your hands until the mixture resembles coarse crumbs. Chill in the refrigerator until the topping is needed half-way through the baking.

2 Preheat oven to 400°F with a rack in the middle and another rack below it. Place a large rimmed baking sheet on the lower rack to catch any of the drippings from the pie.

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3 In a large bowl put the sour cream, sugar, flour, salt, vanilla, and egg. Use a wooden spoon and beat by hand until smooth. Fold in the apples and stir until all of the apples are coated with the sour cream filling mixture.


4 Put the filling into a frozen pie shell. For the first stage of baking, bake the pie for 25 minutes at 400°F.

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5 After the first 25 minutes, remove the pie from the oven and sprinkle the top with the brown sugar butter flour topping mixture. You may also want to put a pie protector or foil around the outer crust edges to keep them from getting too browned. Bake for another 20 minutes at 400°F.

6 Let the pie cool on a rack for one hour before cutting and serving.

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Showing 4 of 82 Comments

  • Kristi

    Can I use whole wheat flour, because it`s the only flour I have at home.

  • Betsy

    This is my absolute favorite pie to eat and make for Thanksgiving, but I am wondering if it would be okay to make it a day or two ahead. Thanks!

  • Rachel

    I tried this yesterday! It truly is a fantastic recipe. I also had the experience a few others had–my “crumble” became more like a paste. Because of this, parts of the top when it baked had an interesting, caramelized texture. I think next time I’ll try cutting in cold butter instead.

    Either way, it’s definitely made the cut for Thanksgiving. Thanks for sharing!

  • Cattery

    O.M.G.!!! I just took this out of the oven and tried a small bite. (You WERE kidding about letting it sit an hour before serving, right?@@??!!!!) My sister is heading right over to try it, lol!

  • CaT

    Once a week I have allowed myself to make something sweet from your website. It is hard, I would love to make something everyday!! But then I would have to live in the gym… :(
    Anyways… I wanted to make this recipe and asked the boyfriend. He replied: “beehh. this cannot be as good as the apple pie from my grandfather” (his grandfather’s recipe is a secret. and the Dutch and apple pie anyways is a special story… as you might know). But then he said; “ah, lets make it, then we know it is not as good!”
    Possibly, he loved it even more than I did. It was so good! And this week we made it again, this time with strawberries, which was amazing too. He could not wait the hour after it came out of the oven, and kept asking like a little boy when we finally could eat a piece. :)
    Thank you for all these great and not too difficult recipes!

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