Apple Pie Sour Cream Recipe
Apple Pie Sour Cream Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min. + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min. + cooling

Ingredients

  • 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

Directions

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.
Originally published as Sour Cream Apple Pie in Taste of Home Cooking School Collection Spring 2009, p76

  • 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
  1. 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.
  2. Bake at 400° for 35-40 minutes or until bubbly and streusel is browned. Cool on wire rack. Yield: 6-8 servings.
Originally published as Sour Cream Apple Pie in Taste of Home Cooking School Collection Spring 2009, p76

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forApple Pie Sour Cream

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review