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Sour Cream Apple Pie

Sour Cream Apple Pie

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Serves 8.
By Dennis W. Viau; modified from several recipes.

This pie has a surprisingly delicious flavor. The sour cream adds a mild tart flavor that works well with the sweet flavor of the fruit. Only a bottom crust is needed, as the top is garnished with chopped walnuts.


For the Pastry:
1½ cups (7½ oz./213g) all-purpose flour
2 tablespoons granulated sugar
¾ teaspoon salt
1 stick (½ cup) plus 2 tablespoons (5 oz./142g) cold unsalted butter
3 to 5 tablespoons ice water
For the Topping (you can double or triple the topping if you like a lot of walnuts on top of your pie):
4 tablespoons (60g) unsalted butter, softened
4 tablespoons firmly packed brown sugar
4 tablespoons all-purpose flour
1 cup (115g) chopped walnuts
1/8 teaspoon grated nutmeg
For the Filling:
2 pounds (900g) Golden Delicious or Jonagold apples (6 to 7 medium)—Granny Smith work well too
½ cup (125g) sour cream
½ cup (90g) firmly packed brown sugar
¼ cup (50g) granulated sugar
2 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
¾ teaspoon cinnamon


To make pastry dough:

Place the flour, sugar, salt, and butter in a large bowl and cut together with a pastry cutter until the texture resembles a coarse meal (or place the ingredients in a food processor and pulse to the necessary texture). Add 2 tablespoons of ice water and blend lightly with a fork (or pulse). Add more water, 1 tablespoon at a time, and blend until the ingredients come together into a dough (I found 3½ tablespoons water was enough). Knead lightly, then shape into a thick disk, wrap in plastic, and refrigerate 30 minutes.

To make topping:

Combine the butter, brown sugar, and flour in a medium bowl and blend with a spoon or spatula until smooth. Add the walnuts and stir to distribute. Add the nutmeg and blend. Cover and refrigerate until needed.

To make filling:

Peel and core the apples, then cut each apple into 8 to 10 wedges. Place in a bowl with the other filling ingredients and then turn and stir with a spoon (or your hands) until the apples are all coated. Set aside.

Heat oven to 350°F.

Butter (or spray) and flour a deep 10-inch (25cm) pie plate. On a lightly floured surface, roll out the dough into a round to fit the pie plate (13 to 14 inches/33 to 36cm). Fold the dough into quarters for easy handling, then unfold in the pie plate, easing to fit around the sides. Spoon the filling into the shell. Bake the pie, uncovered, on the middle rack 1 hour, then remove from the oven.

Crumble the topping over the pie, breaking up any large chunks. Bake and additional 30 minutes. Cool on a rack.