Apple Sour Cream Pie

Apple Sour Cream Pie
Servings: 10 Prep 25 mins Bake 375°F 1 hr Cook 15 mins


  • 1 ready-to-roll piecrust
  • 2 tablespoons butter
  • 3 pounds Granny Smith apples, peeled, cored and cut into eighths
  • 1 cup granulated sugar
  • 1 cup chopped pecans
  • 3/4 cup packed brown sugar
  • 3/4 cup all-purpose flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 6 tablespoons cold unsalted butter
  • 3/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 egg, lightly beaten
  • 1/8 teaspoon nutmeg

Make It

1. Heat oven to 375 degrees F.

2. Gently roll out crust on a floured surface to a 12-inch round. Fit into a 9-inch deep-dish pie plate and flute edge. Refrigerate until ready to fill.

3. Melt 2 tablespoons of butter in a large nonstick skillet over medium heat. Add apples and 1/2 cup of the granulated sugar. Cook, stirring frequently, 12 to 15 minutes until barely tender. Let cool on rack.

4. Make streusel: Combine pecans, brown sugar, 1/2 cup of the flour, the cinnamon and 1/8 teaspoon of the salt. Cut up the 6 tablespoons cold unsalted butter; rub into mixture until crumbly.

5. Mix remaining 1/2 cup granulated sugar, 1/4 cup flour and 1/8 teaspoon salt. Stir in sour cream, vanilla, egg and nutmeg. Fold in apples. Pour into prepared crust. Top with streusel and place on a baking sheet.

6. Bake at 375 degrees F for 60 minutes until apples are tender; tent with foil after 30 minutes. Cool 4 hours and serve.


  • Make sure filling is at room temperature and crust well chilled or bottom crust will be soggy.

Nutrition Facts

Servings Per Recipe: 10; Amount Per Serving: cal. (kcal): 538, Fat, total (g): 27, chol. (mg): 61, sat. fat (g): 11, carb. (g): 73, fiber (g): 4, pro. (g): 5, sodium (mg): 160, Percent Daily Values are based on a 2,000 calorie diet.