Sour Cream Apple Pie

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.

sour-cream-apple-pie-a-1 sour-cream-apple-pie-a-2

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.

sour-cream-apple-pie-a-5 sour-cream-apple-pie-a-6

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 80 Comments

  • The Old Foodie

    Elise, I could see your friend’s smile when I read this – and it made me straight away think of one of my favourite food quotations from one of my favourite food writers – M.F.K. Fisher:

    “It seems to me that our three basic needs, for food and security and love, are so mixed and mingled and entwined that we cannot straightly think of one without the others. So it happens that when I write of hunger, I am really writing about love and the hunger for it, and warmth and the love of it and the hunger for it; and then the warmth and richness and fine reality of hunger satisfied; and it is all one.”

    That’s what your friend’s smile is about.

  • Angela

    I make almost this exact same pie, but with STRAWBERRIES. Sooooo good.

  • sister_rebekah

    I’m wondering if yogurt could be used in place of the sour cream?

  • kathy

    I also wanted to ask if yoghurt (or heavy cream mixed with lemon juice) can be substituted for the sour cream. Can’t get fresh sour cream in Italy, only long-life which I don’t think tastes very good although it might be okay for cooking. What do you think?

    I suppose that yogurt could be used in place of the sour cream, but I am no master pie maker. Anyone care to weigh in on this question? ~Elise

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