Sour Cream Apple Pie

Ingredients

• 1 package (you will need 1 crust)ready-made pie crust
• 240 ml (1 cup)sour cream
• 145 g (⅔ cup, packed)brown sugar
• 16 g (2 tablespoons)cornflour
• 2.5 g (½ teaspoon)salt
• 5 ml (1 teaspoon)vanilla extract
• 1 largeegg
• 300 g (2½ cups), peeled, cored and slicedapples
• 110 g (½ cup, packed)brown sugar
• 30 g (¼ cup)plain flour
• 1.5 g (½ teaspoon)ground cinnamon
• 28 g (2 tablespoons), softenedsalted butter

Instructions

1. 1

   Heat the oven

   Preheat the oven to 190°C.

2. 2

   Fit the pastry

   Press the pie crust into a 23 cm pie dish and trim the edges.

3. 3

   Whisk the filling

   In a medium bowl, whisk the sour cream, 145 g brown sugar, cornflour, salt, vanilla extract and egg until smooth.

4. 4

   Add the apples

   Fold in the sliced apples until they are coated in the mixture.

5. 5

   Fill the crust

   Pour the mixture into the prepared crust and spread it evenly.

6. 6

   Mix the streusel

   In a small bowl, stir together the remaining 110 g brown sugar, plain flour, softened butter and cinnamon.

7. 7

   Top the pie

   Sprinkle the streusel evenly over the filling.

8. 8

   Bake until golden

   Bake for 45 to 50 minutes, until the topping is golden and the apples are tender.

9. 9

   Cool before serving

   Leave the pie to cool so the filling can firm up before serving.

What is sour cream apple pie?

Sour cream apple pie is an American-style fruit pie with apples set in a creamy, lightly tangy custard. This version finishes the filling with a brown-sugar streusel rather than a pastry lid.

The sour cream brings richness and a gentle sharpness, while the apples keep the centre fruity. A single ready-made crust and a simple crumb topping make it an approachable bake.

Nutrition and macros by portion

The nutrition label shows one serving as written: 507 calories, 5g protein, 70g carbs, 23g fat.

The apples and sugars supply most of the carbohydrates, while the pastry, sour cream and butter contribute much of the fat. The egg and sour cream provide some protein, though the pie is primarily a dessert. Serve a slice with plain yoghurt and fresh fruit for a more balanced plate.

Choosing the apples

Apple slices: Use firm apples that hold their shape during baking, such as Bramley mixed with a sweeter eating apple. Peel, core and slice them evenly so they soften at a similar rate.

Size matters: The recipe measures the apples by volume, so keep the slices fairly consistent and avoid packing them very tightly into the cup measure.

Getting a smooth filling

Whisk first: Mix the sour cream, sugar, cornflour, salt, vanilla and egg until no streaks of egg remain. The cornflour helps the custard set around the fruit.

Fold gently: Add the apples after whisking and turn them through the mixture until coated. Gentle folding keeps the slices intact.

Making the streusel

Softened butter: Let the butter soften enough to stir into the flour and sugar, but do not melt it. The mixture should form small, uneven crumbs.

Even topping: Scatter the crumbs across the filling in a loose layer. A fairly even covering helps the topping brown while the apples bake underneath.

How to judge when it is done

Golden top: Start checking at 45 minutes, the lower end of the stated baking time. The streusel should look golden rather than pale.

Tender fruit: Test an apple slice with a small knife; it should be tender without turning to mush. The centre will continue to firm as the pie cools.

Cooling and serving

Set the custard: Cooling is part of the method, not just a serving preference. Slicing while the pie is hot can leave the creamy filling too loose.

To serve: Offer slices plain or with a spoonful of thick yoghurt, cream or vanilla ice cream. A lightly sweetened accompaniment works well with the streusel.

Recipe notes & tips

• Use a pie dish close to 23 cm so the filling has the depth intended by the recipe.
• Have the egg and sour cream at a similar cool room temperature to make whisking them together easier.
• Slice the apples evenly so they cook at the same pace.
• Set the pie dish on a baking tray to make it easier to move in and out of the oven.
• Let the pie cool fully if you want neater slices.

Variations

• Mixed apples: Combine a tart cooking apple with a sweet, firm apple for a more layered flavour.
• Nutty topping: Replace a small part of the streusel flour with finely chopped walnuts.
• Extra spice: Add a pinch of nutmeg to the cinnamon topping.
• Citrus note: Fold a little finely grated lemon zest into the filling.
• Pastry choice: Use a homemade shortcrust pastry if you prefer not to use a ready-made crust.

Common mistakes to avoid

• Overmixing the apples: Fold them in gently so the slices remain intact.
• Using melted butter: Keep it softened, not liquid, so the topping forms crumbs.
• Uneven apple slices: Cut them to a similar thickness so they soften evenly.
• Slicing while hot: Allow the pie to cool so the custard has time to firm.
• Baking by time alone: Check for a golden topping and tender apples, as ovens can vary.

How to store

Cover and refrigerate leftover pie for up to 3 days. Warm individual slices gently in a low oven, or serve them chilled; avoid prolonged reheating, which can soften the topping.

Frequently asked questions