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Apple Pie Sour Cream

 Apple Pie Sour Cream
Want to know the secret in this version of an All-American favorite? It's sour cream! One bite, and you'll find yourself making this deliciously different pie often.
6-8 ServingsPrep: 20 min. Bake: 35 min. + cooling


  • 3/4 cup Domino® or C&H® Pure Cane Granulated Sugar
  • 1/3 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup cold butter
  • 1 unbaked pastry shell (9 inches)
  • 5 cups sliced peeled tart apples (about 4 large)
  • 1 tablespoon lemon juice
  • 1 cup (8 ounces) sour cream
  • 2 tablespoons milk


  • In a large bowl, combine the sugar, flour, cinnamon, salt and nutmeg.
  • Cut in butter until crumbly. Sprinkle 2 tablespoons streusel in
  • pastry shell. Arrange half the apples in overlapping rows in pastry
  • shell; sprinkle with lemon juice. Combine sour cream and milk;
  • spread over apples. Arrange remaining apples over sour cream mixture
  • in overlapping rows; sprinkle with remaining streusel.
  • Bake at 400° for 35-40 minutes or until bubbly and streusel is
  • browned. Cool on wire rack. Yield: 6-8 servings.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white

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Apple Pie Sour Cream (continued)

Wine (continued)
wine such as Moscato or a sweet Riesling.