Sour Cream Apple Pie with Streusel Topping

This pie might change your life. Okay, so maybe not your life. But the way you think about apple pie. Because this isn’t just any pie. It’s sour cream apple pie. Now hear me out….I’m sort of hesitant to admit this, but I don’t love traditional apple pie. I’ll eat it if it’s offered, but I won’t go out of my way to get to some apple pie. Until this one. I happened across the recipe in one of my favorite blogs to read (Posie Gets Cozy) and her description was enough to make me get out and gather the ingredients. 

Now the inside of this pie was excellent, but the topping was just meh for me. So I sought out other recipes, looking to see what else had been done. And I found the perfect one. They had me at pecans and brown sugar. 

Put them together and voila! I give you the perfect sour cream apple pie! Confession: I made this pie four times in less than a month. It’s so good! Just take my word for it and give it a try!

Seriously. Just check out the texture in that streusel topping! 

This pie would be perfect for a Fourth of July get together (what’s more American than a jazzed up Apple Pie?!) but it’s also excellent for fall parties! 

Okay so now that I’ve convinced you to make this, let’s get to baking! 

Sour Cream Apple Pie

Topping from The Pie Academy

• 1 cup all purpose flour
• 1/2 cup sugar
• 1/3 cup packed light brown sugar
• 1/2 tsp cinnamon
• 1/4 tsp salt (omit if using salted butter)
• 1/3 cup chopped pecans (up to 3/4 cup if you really like pecan toppings)
• 6 tbsp butter, slightly melted (I used salted)

Pie filling from Posie Gets Cozy

• 1 1/3 c. sour cream (I have used greek yogurt-still good!)
• 2/3 c. sugar
• 1/4 teaspoon salt
• 2 teaspoons vanilla
• 2 large eggs
• 3 tablespoons all-purpose flour
• 4 or 5 large apples, peeled, cored, and thinly sliced – I used half granny smith, half honey crisp
• Pie crust (you can make your own, or use a pre-made one from the refrigerator section of the grocery store — I always do) fitted into a deep-dish 9″ or 10″ pie plate and chilled

Instructions:

1. Preheat the oven to 350 degrees. 
2. To make the topping, in a medium sized bowl, microwave the butter until slightly melted and then stir in the remaining topping ingredients. It will be very thick. Cover and chill in the fridge until time to add to the pie.
3. In your pie plate, add your pie crust and chill in the fridge. 
4. To make the filling, whisk together the sour cream, sugar, salt, vanilla, eggs, and flour until the mixture is smooth. Set aside and prepare the apples.
5. Peel, core, and thinly slice your apples. Add to the filling mixture. 
6. Pour the filling into the pie shell. Put the pie pan on a baking sheet and bake for 45 minutes. After that, pull pie out, and add topping. Bake for another 30 minutes. (You might need to put a bit of tinfoil on top of the pie during the last 15 minutes to prevent the top from burning.) Transfer it to a rack and let it cool completely.

Print Recipe

Sour Cream Apple Pie

The best apple pie you’ve ever had!

Prep Time: 25 minutes mins

Cook Time: 1 hour hr 15 minutes mins

Servings: 8

Ingredients

Topping

• 1 cup all purpose flour
• 1/2 cup sugar
• 1/3 cup packed light brown sugar
• 1/2 tsp cinnamon
• 1/4 tsp salt (omit if using salted butter)
• 1/3 cup chopped pecans (up to 3/4 cup if you really like pecan toppings)
• 6 tbsp butter melted (I used salted)

Pie filling

• 1 1/3 c. sour cream (I have used greek yogurt-still good!)
• 2/3 c. sugar
• 1/4 teaspoon salt
• 2 teaspoons vanilla
• 2 large eggs
• 3 tablespoons all-purpose flour
• 4 or 5 large apples peeled, cored, and thinly sliced – I used half granny smith, half honey crisp
• Pie crust (you can make your own, or use a pre-made one from the refrigerator section of the grocery store — I always do fitted into a deep-dish 9″ or 10″ pie plate and chilled)

Instructions

• Preheat the oven to 350 degrees.
• To make the topping, in a medium sized bowl, microwave the butter until slightly melted and then stir in the remaining topping ingredients. It will be very thick. Cover and chill in the fridge until time to add to the pie.
• In your pie plate, add your pie crust and chill in the fridge.
• To make the filling, whisk together the sour cream, sugar, salt, vanilla, eggs, and flour until the mixture is smooth. Set aside and prepare the apples.
• Peel, core, and thinly slice your apples. Add to the filling mixture.
• Pour the filling into the pie shell. Put the pie pan on a baking sheet and bake for 45 minutes. After that, pull pie out, and add topping. Bake for another 30 minutes. (You might need to put a bit of tinfoil on top of the pie during the last 15 minutes to prevent the top from burning.) Transfer it to a rack and let it cool completely.

Looking for more apple recipes? Try my favorite Apple Crisp recipe!