Sour Cream Apple Pie Deluxe Recipe -
Sour Cream Apple Pie Deluxe Recipe

Sour Cream Apple Pie Deluxe

Recipe by  

"This is a delicious recipe combining apples, sour cream, sugar and a few others--to make a scrumptious dessert. I highly recommend that you use a high quality sour cream-it really does make the difference."

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Ingredients Edit and Save

Original recipe makes 1 - (9 inch) pie Change Servings
  • PREP

    20 mins
  • COOK

    1 hr

    1 hr 20 mins


  1. Preheat the oven to 425 degrees F (220 degrees C). Press the pie crust into and up the sides of a 9 inch pie plate.
  2. In a medium bowl, stir together 3/4 cup sugar, 2 tablespoons of flour, and salt. Mix in the sour cream, egg and vanilla until smooth. Add apples, and stir to coat. Scrape the mixture into the pie shell.
  3. Bake for 15 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C), and continue baking for 30 minutes more.
  4. While the pie is baking, prepare the topping in a medium bowl. Stir together 1/3 cup of flour, 1/3 cup sugar, and cinnamon. Cut in the butter until the mixture resembles fine crumbs.
  5. After the 30 minute bake time has passed, cover the top of the pie with the crumb topping, and continue to bake for 15 minutes, or until topping is lightly browned and apples are tender. Allow the pie to cool, then refrigerate until chilled before serving.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Oct 04, 2006

I entered this pie into a pie contest, never having made it before. I won First Prize over 30 other pies! A shock, because there were many pies that were more beautiful and elaborate, but the judges raved about the flavor and the texture of the surprise sour cream filling. This is why I LOVE Allrecipe reviews! I can never lose when I look for the highly rated recipes!

Most Helpful Critical Review
Oct 27, 2009

DON'T EAT THIS WARM!! Who doesn't love warm apple pie with vanilla ice cream? Well...this isn't the pie for that. It is ONLY good chilled and the next day. However, it is something different than the traditional apple pie. I liked it ok but I think I will keep trying different recipes. :)

Dec 17, 2006

I made this pie for the second time yesterday. It was a hit last night for dessert, and even better chilled this am at the church pot luck lunch. Both times I've made it, I wanted two pies (the pillsbury pre-packaged crusts at our grocery store come in packs of 2) This first time, I made one deep dish (in a nice ceramic pie plate), and another in a regular tin pie plate. Doubling the recipe gave barely enough filling. Yesterday, I used a triple recipe, and 2 nice ceramic dishes. I tripled the filling, and the topping ingredients. This resulted in 2 nice deep dish pies. I did cook the pies a little longer, just adding a couple of minutes to each step to be sure the deeper pies were thoroughly cooked. I found the recipe easy, and the end result simply perfect. Thanks!

Jul 15, 2003

This was a yummy pie! While making it I realized the container I had in the fridge was plain yogurt, not sour cream! I used the yogurt, and the pie still turned out delicious! I ended up baking it at least an extra half hour after the topping was on- because I was unsure about the yogurt, and the top wasn't browning. It didn't brown, just got crunchy, and the pie turned out great.

Feb 02, 2008

This is such a great pie recipe. My only problem is that it disappears before I get to eat my share! A couple of calories and fat can be trimmed with reduced fat sour cream. Like many others, I reduced the sugar to one half cup, and added a sprinkle of nutmeg to the topping. Total baking time of one hour is needed....just follow the directions and add keep it in the oven for the extra time.

Sep 27, 2003

This was very good. A bit sweet for us, so I'll just reduce the sugar next time. Also, I baked it much longer (almost 45 minutes) to get the apples really tender. I don't like them at all firm. A great change from regular apple pie -- definitely a keeper!

Apr 01, 2003

This is good stuff! One of the easiest recipe I ever made... But I think have to increase the flour to maybe 3/4 cup for it to resemble fine crumbs. Otherwise, it is great!

Nov 17, 2010

Nice recipe, but to sweet for my taste. The crumb topping would be nice with some added nuts. I made extra to fill a deep dish. Very rich pie. Sweezing the cumbs tight together and then breaking them up over the apples helps to have a nice chunky appearance of the crumb topping.


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  • Calories
  • 382 kcal
  • 19%
  • Carbohydrates
  • 48.1 g
  • 16%
  • Cholesterol
  • 51 mg
  • 17%
  • Fat
  • 20 g
  • 31%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 4 g
  • 8%
  • Sodium
  • 219 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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