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Sour Cream Apple Pie

 Sour Cream Apple Pie
A cool, creamy version of the original, this delicious dessert is the perfect finish to a satisfying summer meal. Its crumbly topping and smooth apple filling and crowd-pleasers! Be prepared to serve seconds. —Sharon Bickett, Chester, South Carolina
8 ServingsPrep: 15 min. Bake: 35 min.


  • 2 eggs
  • 1 cup (8 ounces) sour cream
  • 1 cup sugar
  • 6 tablespoons all-purpose flour, divided
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/4 teaspoon salt
  • 3 cups chopped peeled tart apples
  • 1 unbaked pie shell (9 inches)
  • 1/4 cup packed brown sugar
  • 3 tablespoons cold butter


  • In a large bowl, beat eggs. Add sour cream. Stir in sugar, 2
  • tablespoons flour, vanilla and salt; mix well. Gently stir in
  • apples. Pour into pie shell. Bake at 375° for 15 minutes.
  • Meanwhile, combine brown sugar and remaining flour; cut in butter
  • until mixture is crumbly. Sprinkle over top of pie. Bake 20 to 25
  • minutes longer or until filling is set. Cool completely on a wire
  • rack. Serve or cover and refrigerate. Yield: 8 servings.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.