Sour Cream Apple Pie with Crumb Topping
Indulge in the ultimate fall dessert with this Sour Cream Apple Pie with Crumb Topping—a luscious blend of tender, cinnamon-kissed apples and creamy sour cream, all nestled in a flaky pie shell. This easy-to-make recipe marries the comforting flavors of a classic apple pie with the decadent richness of sour cream, creating a luxuriously smooth and tangy filling that’s perfectly balanced by the buttery brown sugar crumb topping. Ready in just 20 minutes of prep time and featuring a golden, caramelized crown of cinnamon-scented crumbs, this pie is perfect for holiday gatherings or cozy weeknight indulgence. Serve it warm or room temperature with a dollop of whipped cream or a scoop of vanilla ice cream for a nostalgic yet elevated dessert experience that will have everyone reaching for seconds.
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Recipe Information
Ingredients
- 1 Unbaked 9-inch pie shell
- 4 cups Apples (peeled, cored, and thinly sliced)
- 1 cup Sour cream
- 0.75 cup Granulated sugar
- 2 tablespoons All-purpose flour (for filling)
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt (for filling)
- 0.5 cup All-purpose flour (for crumb topping)
- 0.5 cup Brown sugar (packed)
- 0.5 teaspoon Ground cinnamon
- 0.25 cup Unsalted butter (cold, cut into small cubes)
Instructions
Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine the sliced apples and sour cream. Mix until the apples are evenly coated.
In a medium bowl, whisk together the granulated sugar, 2 tablespoons of flour, egg, vanilla extract, and 1/4 teaspoon of salt. Stir the mixture into the apples and sour cream.
Pour the apple filling into the unbaked pie shell and smooth the top with a spatula.
Bake the pie in the preheated oven for 25 minutes.
While the pie is baking, prepare the crumb topping. In a medium bowl, combine 1/2 cup of flour, brown sugar, and cinnamon. Add the cold, cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
After 25 minutes of baking, remove the pie from the oven and evenly sprinkle the crumb topping over the filling.
Reduce the oven temperature to 350°F (175°C). Return the pie to the oven and bake for an additional 35 minutes, or until the topping is golden brown and the filling is bubbling.
Remove the pie from the oven and let it cool on a wire rack for at least 1 hour before serving. This allows the filling to set properly.
Serve the pie warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories |
2450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.2 g | 153% | |
| Saturated Fat | 68.4 g | 342% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 464 mg | 155% | |
| Sodium | 1065 mg | 46% | |
| Total Carbohydrate | 335.4 g | 122% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 213.2 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 525 mg | 40% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1222 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
