Creamy Sour Cream Apple Pie

This sour cream apple pie layers tender spiced apples in a tangy custard, topped with a buttery cinnamon crumb. It’s the kind of dessert that feels a little special but needs no fussy lattice or top crust.

The filling bakes up creamy and soft, while the crumb turns golden and crunchy. A warm slice with a scoop of ice cream is hard to beat.

What Makes This Pie So Good

The sour cream custard coats the apples in a silky, tangy layer that softens as it bakes, so you get fruit suspended in a creamy filling rather than a syrupy one. It stays balanced, never too sweet.

The crumb topping is a quick mix of butter, flour, and brown sugar that bakes into a crisp, golden cap. It’s easier than rolling out a second crust and gives a better contrast to the soft filling underneath.

Ingredients

• 1 9‑inch deep‑dish pie crust, unbaked: store‑bought or your favorite homemade, no need to blind bake
• 4 cups sliced peeled apples (about 4 medium): use a firm, tart variety like Granny Smith or Honeycrisp
• 3/4 cup granulated sugar
• 2 tablespoons all‑purpose flour
• 1 teaspoon ground cinnamon
• 1 cup full‑fat sour cream: full‑fat gives the creamiest result
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup all‑purpose flour: (for the crumb topping)
• 1/2 cup packed light brown sugar
• 1/2 cup cold unsalted butter, cut into small cubes
• Pinch of salt

Variations and Substitutions

• Apples: Firm, sweet‑tart apples hold their shape best. Try a mix of Granny Smith and Honeycrisp for bright flavor and a soft but intact texture.
• Greek yogurt: Swap the sour cream with full‑fat Greek yogurt for a tangier, slightly less rich custard.
• Crumb add‑ins: Stir 1/3 cup chopped pecans or walnuts into the crumb mixture for extra crunch.
• Spice it up: Add 1/4 teaspoon nutmeg or a pinch of cardamom to the apple toss for a warmer spice profile.

For a simpler apple dessert without the custard, try my apple crisp.

How to Make Sour Cream Apple Pie

Step 1: Make the Crumb Topping

Heat the oven to 350°F (175°C). In a medium bowl, stir together the 1/2 cup flour, brown sugar, and a pinch of salt. Add the cold butter cubes and work them in with a pastry cutter or your fingertips until the mixture looks like wet sand and holds together when pressed, about 3 minutes.

Pop the bowl into the fridge while you prepare the filling. Chilled butter helps the crumb stay crisp and keeps it from melting into the custard.

Step 2: Toss the Apples with Sugar and Spices

Peel, core, and slice the apples into 1/4‑inch thick wedges. You want roughly 4 cups. In a large bowl, toss the slices with the granulated sugar, 2 tablespoons flour, and cinnamon until every piece is coated.

Let the bowl sit for 5 minutes. The sugar will draw out a bit of juice, which mingles with the custard later and keeps the apples from shrinking too much in the oven.

Step 3: Whisk the Custard

In a separate bowl, whisk the sour cream, eggs, and vanilla until completely smooth and no streaks remain. Pour the custard over the apples and fold gently with a spatula until all the slices are coated.

The mixture will look thin and a little messy, but don’t worry. It thickens beautifully as it bakes and holds everything together.

Step 4: Layer the Pie

Spoon the apple‑custard mixture into the unbaked pie shell and spread it into an even layer. Take the crumb topping from the fridge and scatter it over the apples, covering them completely. Give the crumb a very light press with your palm so it adheres, but don’t pack it down.

You want those loose, craggy bits to stay chunky. They are what bake into that golden, crunchy crust on top.

Step 5: Bake and Cool the Pie

Slide the pie onto the center rack and bake for 50 to 55 minutes. The crumb should be deep golden, and the filling should jiggle only slightly in the very center when you nudge the pan. It will continue to set as it cools.

Once baked, move the pie to a wire rack and let it cool for at least 2 hours. This rest is what firms the custard so you can slice clean wedges. Serve the pie warm or at room temperature.

Tips for the Best Crust and Crumb

• Use a deep‑dish pie plate. A shallow pan can overflow once the custard puffs up, so a 9‑inch deep‑dish version gives you some insurance.
• Bake on a hot baking sheet. Placing a sheet pan on the rack while the oven preheats, then setting the pie directly on it, helps crisp the bottom crust.
• Watch the crumb color. If the topping browns too quickly, tent the pie loosely with foil after 30 minutes.
• Cool completely before slicing. Cutting into a hot pie will release the custard; patience is your friend here.

Bake times by pan depth:

Storing Leftover Pie

Cover cooled pie tightly and refrigerate for up to 4 days. Reheat slices in a 300°F (150°C) oven for about 10 minutes if you prefer it warm, or enjoy it cold straight from the fridge. The custard gets even silkier after a night in the cold.

What to Serve With Sour Cream Apple Pie

A scoop of vanilla ice cream is a natural fit. The cold, creamy sweetness balances the warmth and tang of the custard. For something lighter, dollops of lightly sweetened whipped cream work well. A thin slice of sharp cheddar alongside each wedge is a classic savory‑sweet pairing that cuts through the richness.

Frequently Asked Questions

Can I use a store‑bought crust?

Yes. A refrigerated or frozen deep‑dish pie shell is great here, and you don’t need to blind bake it. Just use it straight from the package.

Can I substitute the sour cream with Greek yogurt?

Full‑fat Greek yogurt works as a 1:1 swap. The pie will be a little tangier and a touch less rich, but the texture still holds.

Why did my crumb topping sink?

That usually happens when the crumb is mixed too finely or pressed down firmly. Make sure the butter is cold, the crumb is in distinct pea‑sized pieces, and you only press it lightly over the custard.

How do I know when the pie is done?

Look for a deep golden crumb and a filling that jiggles just a little in the center. It should not slosh; a gentle wobble is the sign it is set and will firm up fully as it cools.

Can I freeze this pie?

Yes. Bake and cool the pie completely, then wrap it tightly in plastic and foil. Freeze for up to 2 months. Thaw overnight in the fridge before serving.

Sour Cream Apple Pie Recipe

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 8 servings

Calories: 380

Ingredients Method Notes

Ingredients

  

• 1 9‑inch deep‑dish pie crust, unbaked
• 4 cups sliced peeled apples (about 4 medium)
• 3/4 cup granulated sugar
• 2 tablespoons all‑purpose flour
• 1 teaspoon ground cinnamon
• 1 cup full‑fat sour cream
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup all‑purpose flour
• 1/2 cup packed light brown sugar
• 1/2 cup cold unsalted butter, cut into small cubes
• Pinch of salt

Method

 

1. Heat oven to 350°F (175°C). Mix 1/2 cup flour, brown sugar, and salt together. Cut in cold butter until crumbly and chill.
2. Toss sliced apples with granulated sugar, 2 tablespoons flour, and cinnamon; let sit 5 minutes.
3. Whisk sour cream, eggs, and vanilla until smooth, then fold into the apple mixture.
4. Spoon filling into the pie crust and top evenly with chilled crumb, pressing lightly.
5. Bake 50–55 minutes until golden and set with a slight jiggle in the center. Cool at least 2 hours before slicing.

Notes

Let the pie cool completely before slicing so the custard can set. It slices cleanest after a few hours at room temperature or a chill in the fridge.