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–+ servings

Sour Cream Apple Pie

  • GFGluten-Free
  • VGVegetarian
5 from 1 vote
This sour cream apple pie has a crumbly topping and smooth, creamy apple filling. It is a tried and true passed down Pennsylvania Dutch family recipe. Our Thanksgiving would not be complete, if we did not serve this pie. It’s a crowd-pleaser, so be prepared to dish-out seconds!
Servings: 6 people
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

Ingredients

For the filling

  • 1 egg, beaten
  • 1 cup sour cream
  • ½ tsp vanilla extract
  • ¾ cups sugar
  • 2 tbsp flour
  • ⅛ tsp salt
  • 2 cups apples, peeled and thinly sliced
  • 1 unbaked pie crust, store-bought or homemade (graham cracker or regular) pie crust

For the crumble

  • ⅓ cup sugar
  • ⅓ cup flour
  • 1 tsp cinnamon
  • ¼ cup butter

Instructions

  • Preheat oven to 420 degrees. Blend together beaten egg, 1 cup sour cream and 1/2 teaspoon vanilla. Add in 3/4 cup sugar, 2 tablespoons flour, 1/8 teaspoon salt. Fold in finely sliced apples.
  • Pour mixture into unbaked pie shell and bake at 420 degrees for 15 minutes then lower the temperature to 350 degrees and bake for 30 minutes.
  • Remove the pie from the oven and combine 1/3 cup sugar, 1/3 cup flour, 1/4 cup butter and 1 teaspoon cinnamon in a medium sized bowl. Mix well into ingredients form a crumble like topping.
  • Spread crumble topping over the pie and bake for an additional 15-20 minutes at 350 degrees.