My favorite apple pie is made with an easy sour cream crust and spice-infused apple filling, all topped with a crumbly walnut topping.
This is my favorite apple pie recipe, no contest. To the point where I hardly will eat any other apple pie, because it’s just downright disappointing compared to this one. This pie has ruined me in the same way these chocolate chip cookies have made me a cookie elitist.
It’s not really *my* recipe, though. Most of my recipes I come up with mostly from scratch based off of prior experience and a hodge podge of dozens and dozens of other recipes I’ve tried. This one, however, is a close adaptation of a recipe my Mom has been making for years. The recipe was clipped from a Women’s Day magazine that was published in 1996 and in the past 20 years (OMG, I just realized 1996 was 20 years ago!) it’s been photocopied and scribbled on but it’s persevered as the favorite pie in my household.
Two decade reigning champion, this pie. <3
After apple picking the other weekend, there was nothing that I wanted to make more than this precise apple pie recipe. I didn’t want to strike out to reinvent something new, I wanted to stick with the classic, and I really think you’re going to love it just as much as my family does.
You’re going to need 3 pounds of apples to start. Tart apples; Granny Smith are preferred but we picked some pucker-worthy apples at the orchard that were perfect for this pie.
Peel them up and slice them thinly.
I used to help my mom peel the apples for this recipe, trying to very carefully peel away the skins so that they might fall in a single curled ribbon. I was never successful, my swipes with the peeler were too jagged and sloppy, and not much has changed — I had visions of photographing a perfectly peeled apple with a coil of red skin beside it, but alas, I hacked them up royally and the only apples worth photographing were fully dressed.
As with most pies, there are several separate entities that you have to prepare: crust, filling, and in this case, topping (sweet, sweet crumble topping). However, this recipe uses a food processor to take most of the heavy lifting out of the preparation.
Yes, you’re going to use a food processor for this pie and you’re going to love it, trust me. This takes all of the hard work out of making the pie crust — no need to work over the butter with a pastry cutter over and over, let the machine do all the work for you. Likewise for the topping, (just be sure not to overdo it — you want that nice crumbly texture to the topping).
Just a quick note on the sour cream — it doesn’t have any sort of distinct taste or overpowering flavor in this recipe! It does, however, make for an incredibly easy crust and makes the filling less runny than your average pie.
I hope you love this pie recipe as much as my family and I do, if you try it out please comment and let me know how you liked it.
Oh! And a heads-up: My next post on Monday is going to be a Halloween “special”. It’s a little more creative and fictional than my usual posts, but if you totally hate it don’t worry, I’ll be back to normal recipe posts on Wednesday.
If you enjoy reading my recipes, please be sure to subscribe to receive an e-mail every time a new recipe is posted!
Sour Cream Apple Pie
- 1 cup all-purpose flour (125g)
- 2 teaspoons sugar
- 1/4 teaspoon salt
- 6 Tablespoons unsalted butter cold and cut into 10 pieces (85g)
- 1/4 cup sour cream (60g)
- 3 pounds tart apples Like Granny Smith (1.36kg)
- 1/4 cup sugar (50g)
- 1/4 cup brown sugar tightly packed (50g)
- 1/3 cup all-purpose flour (45g)
- 1 1/2 teaspoon ground cinnamon
- 1/4 teaspoon allspice
- 1/8 teaspoon nutmeg
- 1/3 cup sour cream (85g)
- 1 Tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (125g)
- 1/2 cup unsalted butter cold (113g)
- 1/2 cup chopped walnuts (65g)
- 2/3 cup brown sugar firmly packed (145g)
- Make the crust first by adding flour, sugar, and salt together into the canister of a food processor. Pulse to combine.
- Sprinkle butter pieces over the mixture and pulse again until coarse crumbs form.
- Add sour cream and pulse again until mixture begins to clump together.
- Carefully (remove the blade first!) remove the dough from the food processor and use your hands to shape it into a ball. Flatten slightly into a disc and wrap in plastic wrap. Place in refrigerator for at least 30 minutes and while you prepare the filling.
- Preheat oven to 425F (220C)
- In a large mixing bowl, whisk together sugars, flour, cinnamon, allspice, and nutmeg.
- Add sour cream, lemon juice, and vanilla bean paste (or vanilla extract) and stir well until completely combined.
- Peel and slice your apples into thin (thinner than 1/4") pieces and add the slices to the large bowl.
- Stir well, until all apples are coated with the mixture. Set aside.
- Remove your pie dough from the fridge and place on a lightly floured surface. Lightly flour the dough and use a rolling pin to roll into a 12" circle
- Gently lay the pie crust into a 10" pie pan, folding under the excess dough around the edges of the pan and crimping with a fork.
- Pour apple filling into prepared pie crust, mounding the apples in the center of the pie. Set aside while you prepare crumble topping.
- Clean or wipe down your food processor well. Add flour and brown sugar and pulse to combine.
- Sprinkle butter pieces over the mixture. Pulse until coarse crumbs form.
- Add walnuts and pulse briefly (don't overdo it or the mixture will loose its crumbliness and clump together)
- Take your crumble topping and sprinkle it evenly over the pie filling. Use your hands to gently pat down the topping.
- Bake on 425F (220C) for 15 minutes. Without opening the oven door, reduce heat to 350F (175C) and continue to bake another 40 minutes, or until apples are tender (use a skewer to pierce the pie and check the apples). Keep an eye on your pie crust as it bakes, the crust is prone to browning faster than the pie is finished, and if the crust is becoming too dark you should remove the pie from the oven and cover the crust with foil before returning to oven to finish baking.
- Enjoy warm, topped with vanilla ice cream.
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