Sour-Cream Apple Pie

Preparation info
  • Makes one 9 inch 23 cm ) pie, about


    • Difficulty


Appears in
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


  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 sug