Sour-Cream Apple Pie

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Preparation info

  • Makes one 9 inch 23 cm ) pie, about


    • Difficulty


Appears in

The Modern Baker

The Modern Baker

By Nick Malgieri

Published 2008

  • About

This is a classic: sweet pastry with apples, a creamy sour-cream custard, and a crunchy crumb topping. Cooking the apples before combining them with the custard prevents them from seeping water into the custard while the pie is baking.


Apple Filling

  • 2 pounds (900 g) Golden Delicious apples, peeled, cored, and sliced
  • 4 tablespoons unsalted butter
  • ½ cup sugar

Sour-Cream Custard

  • 2 tablespoons flour
  • ¼ cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup sour cream

Crumb Topping

  • cups all-purpose flour (spoon flour into a dry-measure cup and level off)
  • ½ cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • 8 tablespoons (1 stick) unsalted butter, melted
  • One 9-inch (23-cm) piecrust, unbaked, made from Sweet Tart Dough


  1. Set a rack on the lowest level of the oven and preheat to 350°F (180°C).
  2. For the filling, place the apples in a large sauté pan with the butter and sugar. Cook over high heat, stirring and tossing, until about half the apples have dissolved, 5 to 7 minutes. Transfer the apple mixture to a bowl to cool.
  3. For the custard, whisk together the flour and sugar in a bowl, then whisk in the eggs, vanilla, and sour cream in order.
  4. To make the crumb topping, mix together the flour, sugar, baking powder, and cinnamon in a medium bowl. Pour in the melted butter and stir until the mixture forms a crumbly mass.
  5. Stir the cooled apples into the sour-cream custard filling and pour into the dough-lined pan. Sprinkle the crumbs over the filling.
  6. Bake the pie until the dough is baked through, the filling is set, and the crumbs are a deep golden color, 50 to 55 minutes. Cool the pie on a rack.


This rich pie needs no accompaniment. Make sure the pie is completely cooled or the flavors will be obscured by the heat.


Keep the pie loosely covered with plastic wrap at a cool room temperature on the day it is baked. Wrap and refrigerate leftovers and bring them to room temperature before serving again.