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Will be trying this pie for sure. Last summer I bought a sour cream apple pie down at Fountain of a Youth, and it was made in a crumb crust, would I be able to use one?
I don’t see why a crumb crust would not work here, though we’ve not tried it ourselves.
Made this pie for YEARS and it’s legit amazing. Halved the sugar in the filling and it’s perfect.
I don’t see where to use the lemon juice/ cider vinegar. Do I mix with apple slices first?
Hi, Liz! Do this as you’re slicing the apples before you begin making the pie. Here’s what Elise says in the recipe note: “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.”
Can i make the topping and keep it in the freezer for a few days before I make the pie? Also, what suggestions do you have for the types of apples that are good in this recipe?
Hi Desiree, the brown sugar topping? No need to freeze, just keep it in the refrigerator. As for apples, I like using a mix of jonagold, fuji, golden delicious, and granny smith.
Marie Calender’s (Restaurant) used to make a sour cream and pineapple and also a sour cream and raisin pie. Both to die for – I think the sour cream raisin had cloves in the sour cream mixture. They were topped with meringue. I think I’ll like this topping more. Thanks for sharing.
Can I use whole wheat flour, because it`s the only flour I have at home.
Hi Kristi, I haven’t tried making this whole wheat flour, but if you do, please let us know how it works for you!
Sure, I will comment a review of the flour substitution once I try it out. Thanks for replying!
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!
Hi Betsy, honestly I’m not a fan of making this one ahead. I don’t like what happens to the texture of the topping.
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!
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, [email protected]@??!!!!) My sister is heading right over to try it, lol!
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!
LOVED this pie. So easy, and really was yummy.
However i personally found it *way* too sweet, next time i will cut the filling’s sugar to a half cup… maybe even .25 cup. With the brown sugar on top and sweet apples i found it a bit cloying.
Some lemon zest would be good in the cream mixture as well. everyone else in the house loved it as-is though, its a great pie!
I debated playing with this recipe and I am so glad I didn’t. Its almost like a creme brulee – the crisp streudel topping and then the creamy goodness inside. My husband made a face when I told what I was making and one day later the pie is gone (and its was not me or my three year old). This recipe is a keeper. It is that good. Thanks Elise!
Do you think this would work with persimmons instead of apples?
The sweet-when-hard fuyu persimmons? Yes, I think it would work. ~Elise
I chop up my apples into small pieces before mixing them for the filling. DO NOT use low-fat or fat-free sour cream. This pie tastes just like it has ice cream baked into the filling. I think it’s a pretty darn good dessert…and easy. Make the topping ahead of time with very cold butter and keep in freezer until you put it on top of the filling during the second part of the baking. At this time, I put a ring of foil around the outside of the crust to prevent excessive browning.
I recently discovered your blog and I was an instant fan of it. I prepared this pie yesterday and it came out wonderful! Convinced by the comments here I put oats in the topping mix. Crusty as ever! I also made a type of sour cream by myself, mixing heavy cream with lemon and leaving it in the fridge for some time. All in all a very good recipe! Keep up the good work!
My husband grew up on a farm, and his mama made lots of homemade pies. I made this recipe tonight (never been a big pie maker myself). Hubbie said this was one of the best pies he’s ever had. It was incredibly good. These apples were picked just before they went in the pie…so I think fresh and tart helps.
Huge fan of your website- it’s my go to for all special occasions :) I baked this pie yesterday and let me tell you.. it was delicious! Follow the recipe exactly, put your crumb topping in the freezer prior to use, and voila… you’ll have an apple pie that’ll render your guests speechless.
Simply delicious. Mostly followed recipe as written but used a pre-made pie crust. This one is definitely a keeper.
Thanks so much…this dessert was a hit at a recent get-together! Since then I’ve had a friend ask for the recipe and it was added to the Thanksgiving dessert line-up by request!
FAT FREE VERSION… saw the debate of pros and cons of using regular sour cream versus light or fat free sour cream. I used fat free and mine turned out great, not soupy. I actually drained much of the liquid from the sour cream to thicken the consistency. You can do this by suspending a strainer over a bowl, lining the strainer with a coffee filter, and let the sour cream drain through the coffee filter in the fridge overnight or for a few hours. That should make the fat free thicker without adding fat.