"This pie includes egg and sour cream so make sure it is kept under refrigeration." — JJOHN32
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apples, peeled and chopped
pastry for a 9 inch single crust pie
I won an apple baking contest at work with this recipe! The only thing I changed was I baked it in a gingerbread crust. It was very good and I'm making it for Christmas eve.
I liked it but there was something missing. I think it was not having cinammon mixed into the apple layer.
Another great recipe from Eleanor!You've outdone yourself this time Ms.Johnson! This pie was to die for!The crunchy cinnamon crumble topping was excellent. I used 3 granny smith apples diced thinly, which was slightly more than 3 cups. I was a tad surpised that the apples were somewhat crunchy in spite of the 10 minute extra baking time. Nonetheless,the filling was superb and not too sweet. I would like to caution those who are searching for a strong sour cream flavor, this probably isn't for you. The strong sour cream flavor I was looking for was not there.Perhaps the topping overpowered the sour cream flavor....but it truly enhanced the filling flavors nonetheless. This pie is a unique and excitingly outstanding new dessert that I will make again and again, especially for dinner guests,as the presentation is very beautiful as well.Thanks Eleanor.
This was my first attempt at making a pie, and it turned out great!! One of the best Apple pies I've tasted and my husband agreed. I changed a few things. I increased the sugar to 1 C. and used half brown sugar and half white. I also excluded the nutmeg and added 1 1/2 tblsp of cinnamon instead. I also coated the apple with about 1/4 c white sugar and 2 teas. of cinnamon before mixing them in the sour cream mixture. For the topping I double the amount of butter called for. Next time I will try adding a little allspice and cloves. Will make this again often!!
This was an excellent pie... different, but soooo good! Family ate it up! The sour cream mixture seems very runny when you pour it in the pie shell, but bakes up to have the texture and consistency of baked custard, but with a distinct sweet creamy taste. I used a deep-dish 9" pieplate, and was glad I did, as this made a big pie. I followed the recipe except for adding about 1/2 cup finely chopped pecans and an additional tablespoon of butter to the topping mixture. I used about 3 1/2 cups of chopped fuji apples, I did not have any pie apples on hand, I would recommend good tart pie apples for this recipe. I also put the pie back in the oven for an additional 10 minutes at 400 degrees to brown the topping some more, I imagine you could put the topping on at the start of baking, or at least for the last 30 minutes, to get it nice and crisp. I'll make this again!
This recipe was very easy and tasted great! I will definitely make it again. I suggest doubling the butter to 4 tablespoons on the topping. This helps give it a clumpier texture.
Delicious pie! I have made this twice and the second time, I added more apple - I used about 3 large spartan apples. I was able to reduce the fat and sugar content by: using fat free sour cream, and splenda with the apples. I still used real sugar for the topping and it turned out fabulous!
It's really good...creamy on the inside and crunchy on the outside. A nice, fun, different way to prepare an apple pie!
* Percent Daily Values are based on a 2,000 calorie diet.
Sour Cream Apple Pie I
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 155
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