The Sour Cream Apple Pie

comments: 156

To know me is to know that in my world of pie, there is really only one pie — the golden lady, the duchess, the dowager queen — please allow me to introduce, once again: The Sour Cream Apple Pie.

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[Pauses for roar of applause.]

This pie is the greatest. It's buttery, it's cinnamon-y, it's crusty, it's creamy, and of course it's apple-y. It's easy, it's fast, it smells amazing, and I don't know that I've ever served it without having it receiving curtsies or salutes. It just happens.

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This recipe was first given to me by my friend Kristin Swanson, and I think she got it from Bon Appetit magazine, over fifteen years ago now. Andy and I have made it probably thirty or forty times by now, and we try to put it together several times each fall. If one person does the apples and the other does the topping and filling, you can have it put together in fifteen minutes. This is its creamy filling, being mixed. I used raw sugar, and that takes a bit longer to dissolve, but don't you love the way it looks, those golden freckles?

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Sour Cream Apple Pie

Topping

3 tablespoons unsalted butter, softened
1/4 c. plus 2 tablespoons sugar
1 t. cinnamon
2 tablespoons flour

Filling

1 1/3 c. sour cream
2/3 c. sugar
1/4 teaspoon salt
2 teaspoons vanilla
2 large eggs
3 tablespoons all-purpose flour
4 or 5 large Granny Smith apples, peeled, cored, and thinly sliced

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

To make the topping, in a bowl blend the butter, sugar, cinnamon, and flour until the mixture is combined well. Cover and chill the topping.

To make the filling, whisk together the sour cream, sugar, salt, vanilla, eggs, and flour until the mixture is smooth. Add the peeled, cored, and thinly sliced apples and stir the filling and apples together.

Spoon the filling into the chilled shell and crumble the topping evenly over it. Bake the pie on a baking sheet in the middle of a pre-heated 350-degree oven, 1 to 1 1/4 hours. (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. Dig it.

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I hope the pie will keep you good company while I take a little break here! Andy has next week off so we are going to hang out, do some stuff, see some sights, have some fun, and finish eating this.

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See you soon!!!

156 comments

Have fun! ~Mandy

Oh wow, I've been craving some apple pie and this one I gotta try! Thanks for sharing the recipe.

I'm so excited - I got my ornament kit in the mail yesterday and I'm ready for an icea skating afternoon. Yippee!

I've never tried this pie before. It sounds delicious. When I lived in the UK I fell in love with creme fraiche. Now I can eat cream with anything. Enjoy your break and time together.

YUM! And I got my ornament kit yesterday - double yum! I think that there may be some pie eating/ornament making going on this weekend...

Hi Alicia....that pie looks delicous! I remember I made your recipe last year for thanksgiving and everyone LOVED it. Have a great weekend!

Goodness, does that ever look yummy!

Have a wonderful break...

oh my goodness. that looks amazing!

Wow! Definitely, this will take over the #1 spot on my "Must Bake" list!

OK, I just got a load of CSA apples. I may have to make this. I just need some sour cream.

Oh yum. I am going to make this this weekend.

oh heavens my stomach is growling

Oh my, that looks delicious! I have some apples that I've been meaning to use, and I think this looks like a good way to use them! Yum.

I've been waiting for weeks and weeks for your pdf pattern; thanks so much for making that an option. I don't even usually decorate a tree for Christmas but I was so taken by your designs I just knew I would have to make them. I just hang them from the mantle along with some evergreen boughs. Plus, with that pie recipe, oh my gosh. I've never had a creamy, custardy apple pie, but what a great idea! Thanks again for sharing your inspired creativity

It's Thanksgiving up here in Canada and I think this will be a lovely addition to the menu! So I'm thanking you for helping my giving--if I deign to share this that is!

yumminess.
i have to make this pie.
mmmm!!!
oxooxox,
jessi

Hi Alicia!
I received my felt ornament kit from you yesterday. I'm SO excited...guess what I'll be working on this weekend?!? Thanks for sharing your creativity with us! You rock!

Jenny

That pie sounds amazing! I am making my grocery list right now, I can't wait to try it out. OOOh thank you so much for getting the pdf up. I am on my way to get it. So much fun thanks! I hope you and Andy have fun next week. Jason and I are going to Oktoberfest in the small village of Leavenworth this weekend. Lots of lights, art booths, little shops and music. it's nice to share moments like that!

That pie sounds delicious! Have fun next week!

The pie looks fantastic!

I have made this pie several times now since first finding it on your blog, it is the best and my family loves it. I'm sitting here thinking its time to go buy some apples.

That looks delicious - thank you for the recipe!

debora bartlett says: October 10, 2008 at 10:30 AM

i got my ornament kit today-Yipee!!! it is so cute!
can't wait to start it!
your pie looks so yummy-definitely one to make!
have a great vacation and thanks again for all your
blogs and great inspirations!

I knew there was a reason I spent the last of our grocery money on granny smith apples!!! Now I hope we've got enough sour cream. If its close I'll go ahead with it! YUM!!

Miss Alicia, YOU... yes you.. are a lifesaver! I just came home from the grocery store with a bagful of granny smiths and a carton of sour cream without knowing what in the world to make for Canadian Thanksgiving dessert. (I am the resident dessert maker for Family Events, ya know!). I wanted to make apple crisp, but I kinda wanted a pie...what to do?
Well, we must've been on the same wavelength this morning. You posting your recipe, and me in the grocery store wondering what to make. Thank you, thank you, Thank you! I'll let you know how it all goes :)

Aren't apple pies the best? My husband and I are particularly fond of the Cinnamon Crumble Apple Pie found at Epicurious.com. We first made it together as a "Thank You" present to some of the folks who helped out with our wedding. We fell in love with it and in the nine months we've been married I've made it probably five times (and I usually make at least two pies when I do because they disappear so fast). You should really try the recipe sometime, if you can pull yourself away from your beloved favorite. I found your post particularly sweet because my husband and I also tend to make the pie together as well--he peels and slices the apples while I make the crust, filling and topping. It's a wonderful thing to do as a couple...

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About

My name is Alicia Paulson
and I love to make things. I live with my husband and daughter in Portland, Oregon, and design sewing, embroidery, knitting, and crochet patterns. See more about me at aliciapaulson.com

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Since August of 2011 I've been using a Canon EOS 60D with an EF 18-200mm kit lens and an EF 100mm f/2.8 Macro lens.