Sour Cream Apple Pie I

Sour Cream Apple Pie I

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JJOHN32 20

"This pie includes egg and sour cream so make sure it is kept under refrigeration."
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1 h 30 m servings 368 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 368 kcal
  • 18%
  • Fat:
  • 17.2 g
  • 26%
  • Carbs:
  • 50.9g
  • 16%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 235 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Stir together 2 tablespoons flour, salt, 3/4 cup sugar and nutmeg in bowl. Combine egg, sour cream and vanilla in another bowl; mix well. Add egg mixture to dry ingredients; mix well. Stir in apples and spoon mixture into unbaked pie shell.
  2. Bake in a preheated 400 degree F (205 degrees C) oven 15 minutes.
  3. Reduce temperature to 350 degrees F (175 degrees C) and bake 30 minutes more. Remove pie from oven. Increase temperature to 400 degree F (205 degrees C).
  4. Prepare cinnamon topping and sprinkle over pie. Return to oven and bake 10 minutes more. Cool on rack.
  5. To Make Cinnamon Topping: Combine 1/3 cup sugar, 1/3 cup flour and 1 teaspoon ground cinnamon in bowl. Cut in 2 tablespoons butter or regular margarine until crumbly, using a pastry blender.


  1. 97 Ratings

Most helpful positive review

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.

Most helpful critical review

I liked it but there was something missing. I think it was not having cinammon mixed into the apple layer.

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.

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 thi...

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 ...

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 consis...

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 crea...

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.

It's really good...creamy on the inside and crunchy on the outside. A nice, fun, different way to prepare an apple pie!

Just like my mom used to make and so easy! I could hardly believe there wasn't more to it! All the taste testers loved it. I used 4 medium sized granny smith apples, about 5 cups worth and wo...

AWESOME!! I'd been searching for a recipe close enough to a family-favorite served at a popular pie chain. I just added six oz of fresh blueberries and chilled before serving (helped it set a b...

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