Sour Cream Apple Pie

My favorite apple pie is made with an easy sour cream crust and spice-infused apple filling, all topped with a crumbly walnut topping.
Servings 8
Author Sam Merritt



  • 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 1/2 teaspoon Rodelle Vanilla Bean Paste or vanilla extract

Crumble Topping

  • 1 cup all-purpose flour (125g)
  • 1/2 cup unsalted butter cold (113g)
  • 1/2 cup chopped walnuts (65g)
  • 2/3 cup brown sugar tightly packed (145g)


  • Make the crust first by adding flour, sugar, and salt together in 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 cling wrap.  Place in refrigerator for at least 30 minutes and while you prepare the filling.

Crumble Topping

  • Preheat oven to 425F (220C)
  • Clean or wipe down your food processor well.  Add flour and brown sugar and pulse to combine. 
  • Cut butter into small pieces and sprinkle 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)
  • Set aside while you prepare the filling.


  • 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.
  • 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.
  • Take your crumble topping and sprinkle it evenly over the pie filling.  Use your hands to pat down the topping.
  • Bake on 425F (220C) for 15 minutes.  Reduce heat to 350F (177C) and continue to bake 40 minuts longer, 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.