Monday, October 18, 2010

Best Ever Sour Cream Apple Pie

Okay, so the pictures don't make it look that amazing, but it is! (It would have looked more appealing if I'd used the Canon to take pictures of it). I got the recipe from I changed it a little, so here's the modified recipe.

What you'll need:
Uncooked pie crust (yeah, I cheated, I used the ready to bake stuff that comes rolled up in the refrigerated section. I had a rather bad experience with pie crust last time, so I decided to cut my loss and use boughten).

Topping: (I doubled the topping)
6 tablespoons butter (why not just use the whole stick?)
3/4 cup sugar
2 teaspoon cinnamon
1/4 cup all-purpose flour
1 1/3 cups sour cream
2/3 cup sugar
2 teaspoons vanilla extract
2 large eggs
3 tablespoons all-purpose flour
1 tbsp. cinnamon
1 tbsp. nutmeg
Mix of Granny Smith and Gala apples (About 3-4 of each, depending on the size of the apple, any good cooking apples will work) 
Preheat your oven to 350 degrees. Make sure your rack is in the middle of the oven (mine was near the top, which is also where the heat comes from, which is why my pie is sooooo brown on top!)
Start off by making your sour cream mixture. In a large bowl, mix together your sour cream, sugar, , vanilla, eggs, flour, and spices.

Peel and core your apples, and slice them into your sour cream mixture. Stir it all together when you've got enough apples to fill your pie dish.
Roll out your pie crust. Spray your pie pan with Pam, and add the crust. 
Pour your apple sour cream mixture into your crust.
Now for the topping! Throw all of your topping ingredients into a bowl. Use a pastry cutter to blend it all together, until your butter is in small chunks. If you don't have a pastry cutter, you might want to cube your butter before mixing it in, and use your fingers to break it down. When you've got the proper consistency, add your topping to your pie.

Put your pie in your 350 degree oven for somewhere between 50 to 75 minutes. I think mine took about an hour to cook.
To check if your pie is done, stick a knife, fork, or tooth pick into various apples. If it goes in without resistance, your pie is done! If the apple gets stuck on it, it needs another couple minutes. Make sure to test the sides and the middle. Enjoy!


  1. I love, love the burlap purse creative and inventive...I'm a clothing designer, so things like this really pop out at me!
    Kristina J.

  2. Hi... YUM. That's all I can say! Oh and that I'd love for you to share this over at A Crafty Soiree today... the linky party I co-host at
    xoxo Malia

  3. I have actually never tasted sour cream apple pie. I am supposed to make some pies for Thanksgiving this year...definitely think I will be trying this! Thanks for linking up!