Description
Sour Cream Apple Pie with Brown Sugar Streusel is a rich and creamy dessert that combines tender tart apples with a velvety sour cream filling and a crisp, buttery brown sugar streusel topping. This pie perfectly balances sweet, tart, and crunchy textures, making it an ideal treat for holidays, family gatherings, or cozy weekends.
Ingredients
Scale
For the Pie Crust
- 1 Homemade or store-bought 9-inch pie crust
For the Apple Filling
- 6 cups tart apples (such as Granny Smith), peeled, cored, and sliced
- 1 tablespoon lemon juice
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons all-purpose flour
- 1 cup sour cream
For the Brown Sugar Streusel
- 1 cup brown sugar, packed
- 1/2 cup all-purpose flour
- 6 tablespoons cold unsalted butter, cubed
Instructions
- Prepare Your Pie Crust: Roll out your pie dough and press evenly into a 9-inch pie dish. Chill the crust in the refrigerator while preparing the filling to prevent shrinking and ensure a crisp base.
- Make the Apple Filling: Peel, core, and slice apples evenly. Toss them with lemon juice, granulated sugar, cinnamon, nutmeg, and flour to thicken released juices during baking. Gently fold in the sour cream to create a smooth, creamy filling.
- Prepare the Brown Sugar Streusel: Combine brown sugar, flour, and cold cubed butter. Use your fingers or a pastry cutter to mix until crumbly. This topping will bake to a crisp, buttery crust.
- Assemble the Pie: Pour the apple and sour cream filling into the chilled pie crust. Evenly sprinkle the brown sugar streusel over the top, covering the filling while allowing some apples to peek through.
- Bake to Perfection: Bake in a preheated oven at 375°F (190°C) for 50-60 minutes or until the streusel topping is golden and filling bubbles. Place a baking sheet underneath to catch drips and rotate the pie halfway through baking for even cooking.
- Cool and Serve: Allow the pie to cool for at least two hours for the filling to set properly before slicing. Serve slightly warm or at room temperature for best flavor and texture.
Notes
- Use tart apples like Granny Smith for balanced acidity that complements the rich sour cream and sweet streusel.
- Keep butter cold when making the streusel for a crisp, melt-in-your-mouth texture.
- Do not overmix the filling; gently fold in sour cream to maintain creaminess without making it runny.
- Chilling the pie crust before baking prevents a soggy bottom crust.
- Start checking the pie at 50 minutes to avoid burning the topping.
- Prep Time: 25 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 350
- Sugar: 28g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 45mg