Brown sugar forms a crunchy streusel topping on this absolutely delicious, easy to make Sour Cream Apple Pie.
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You know that when your boyfriend’s smile fills the room as he talks about his wife’s “sour cream apple pie with brown sugar crumb,” it must be good. My dad and I couldn’t wait to try it!
In this recipe, you toss apple slices in a mixture of sour cream, sugar, and egg, then wrap them in a pie shell. About halfway through baking, top the crumbles with brown sugar flour and butter.
The brown sugar helps create a crunchy crust on top and balances out the creamy, tart apples underneath!
A big thank you to our friends Jean and George for sharing these with us.
For more information on which apple varieties are best for baking, check out our guide to apples.
Do you love apple pie? Check out these apple pie recipes
Sour cream apple pie
While you are slicing the apples, place them in a bowl and toss with some lemon juice or apple cider vinegar. The acidity of the lemon juice or vinegar will keep the apples from discoloring as you work and will intensify the apple flavor in the cake.
ingredients
Streusel Topping:
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1/2 Cup Brown sugarpacked up
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1/2 Cup flour
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1/4 Cup butter (1/2 stick), chilled, diced
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1/2 teaspoon Cinammon
Filling:
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3 cups peeled off, cut tart apples (about 1 1/4 pound slices, cut 1/4 inch to 1/2 inch thick)
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1 tablespoon lemon juice or apple cider vinegar
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1 Cup sour cream
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2/3 Cup sugar (can easily be reduced to 1/2 cup if you like your apple pies a little less sweet)
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2 tablespoon flour
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1/4 teaspoon Salt
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1 teaspoon vanilla
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1 big egg
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1 (9 inch) unbaked cake sleevefrozen or chilled in the freezer for at least 30 minutes (see sour cream pie crust recipe, use a single crust recipe)
method
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Preheat the oven:
Preheat the oven to 400°F with one rack in the center and another rack below. Place a large rimmed baking sheet on the bottom rack to catch the cake drippings.
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Prepare Streusel Topping:
Place the ingredients for the streusel topping in a medium bowl and mix together with a fork or hands until the mixture resembles coarse crumbs.
Chill in the refrigerator until needed, halfway through baking.
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Drizzle apples with lemon juice or vinegar:
While you are slicing the apples, place them in a bowl and toss with some lemon juice or apple cider vinegar. The acidity of the lemon juice or vinegar will keep the apples from discoloring as you work and will intensify the apple flavor in the cake.
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Mix sour cream with sugar, flour, salt, vanilla, egg and spread over apple slices:
In a large bowl, combine sour cream, sugar, flour, salt, vanilla, and egg. Beat by hand with a wooden spoon until smooth. Fold in the apples and stir until all of the apples are coated in the sour cream filling mixture.
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Pour the filling into a frozen pie shell:
For the first stage bake, bake the cake at 400°F for 25 minutes.
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Add the brown sugar topping and continue baking:
Remove the cake from the oven and sprinkle the top with the brown sugar. You can also put a cake protector or foil around the outer edges of the crust to keep it from getting too brown. Bake an additional 20 minutes at 400°F.
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Cool:
Let the cake cool on a wire rack for an hour before slicing and serving.
| nutritional information (per serving) | |
|---|---|
| 482 | calories |
| 23g | Fat |
| 64g | carbohydrates |
| 5g | protein |
