I’ve never liked apple pies—too sweet, too sticky. But this apple pie is different; the sour cream filling mellows out the flavor, the spices aren’t overwhelming, and the cinnamon streusel topping is waaaay better than a top crust.
I posted this recipe years ago in my Yummy Northwest column (Yummy Northwest is gone now, but I saved copies for posterity) and consider it one of my go-to recipes for cold weather and holidays. I’ll bet you will, too.
I’ve been making this for over forty years, and honestly can’t remember where I got the original recipe, but if I find the source I will definitely give credit to the genius who created this!
| Sour Cream Apple Pie | Print |
- PIE CRUST:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup cold shortening
- ¼ cup very cold milk
- 1 tablespoon vodka (or vinegar, if preferred)
- PIE FILLING:
- 2 tablespoons flour
- ¾ cup sugar
- ¼ teaspoon salt
- ¼ teaspoon nutmeg
- ½ teaspoon cinnamon
- 1 egg, lightly beaten
- 1 cup sour cream
- 1 teaspoon vanilla
- 4 cups apples, peeled and thinly sliced (I like to use Granny Smith apples )
- STREUSEL:
- ½ cup sugar
- ⅓ cup flour
- 1 teaspoon cinnamon
- ¼ cup butter, melted
- CRUST: In a medium bowl, combine flour and salt. Cut in the shortening, using a pastry blender, until there are no lumps larger than peas.
- Combine milk and vodka (or vinegar) and add, tossing with a fork (or your fingers) until it holds together. Roll out a crust a little bigger than your pan, and ease it into the pan, crimping the edges. Use a small cookie cutter to cut shapes to decorate the edge of the crust, if desired. (I like to brush the shapes with a little melted butter and sprinkle with cinnamon sugar before adding. I bake a few separately to decorate the top of the baked pie, too.)
- Preheat oven to 400 F. For filling: mix flour, sugar, salt, and nutmeg in large bowl.
- Mix together egg, sour cream, vanilla, and apples. Stir into flour mixture and spoon into pie shell. Mix together ingredients for crumb topping and set aside.
- Bake pie at 400 F for 15 minutes. Reduce temperature to 350 F for 30 minutes. Remove pie from oven and sprinkle with all the prepared crumb topping. Return to oven for 15 minutes.
- Enjoy warm, with a scoop of vanilla ice cream!
I hurried through this post because someone asked for the recipe. I’ll make it again in the next few days (the sacrifices I make for you!) and add prep photos. But it’s pretty easy. You’ve got to give this one a try!
I made this recipe when you first posted it on Yummy Northwest and took two pies to a church social. They were well received! Now I have to make it again for myself. This pie is truly easy to make and delicious.
Thanks, Mary! It really is easy. So glad you liked it.