Sour Cream Apple Pie

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If you’re looking for a pie with layers of flavor and texture, this sour cream apple pie delivers sweet perfection in every bite. A creamy filling balances tangy sour cream with warm vanilla and brown sugar, all wrapped around tender apple slices. Topped with a buttery cinnamon streusel, the pie bakes into a golden crust that’s crunchy on the outside yet smooth and rich inside. This pie is an easy upgrade from a classic fruit pie, with an irresistible twist.

Why You’ll Love It

This sour cream apple pie has a tangy cream filling, tender apples and a buttery cinnamon streusel topping that makes each bite sweet and satisfying.

Creamy filling: Sour cream adds tang and keeps the custard silky.
Bakery style topping: Streusel adds a sweet cinnamon crunch.
Perfect texture: Firm apples stay tender without turning mushy.
Easy pie crust: Store bought crust makes the process simple.

A slice of creamy apple pie with crumb topping being lifted from the pie dish, apples in the background.

You might also like sour cream raisin pie, apple pie cupcakes, apple pie cocktail, apple cheddar pie, and apple slab pie.

A slice of crumb-topped pie on a plate with forks, cinnamon sticks, and green apples nearby.

Apple Pie with Sour Cream Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Pie crust: A readymade crust saves time and gives a flaky base.
Sour cream: Adds richness and tang to the custard filling.
Brown sugar: Sweetens the filling and streusel with caramel notes.
Cornstarch: Thickens the filling so it sets properly.
Salt: Balances the sweetness of the filling.
Vanilla extract: Brings warmth and enhances the apple flavor.
Egg: Helps bind the custard filling together.
Apples: Firm varieties like Granny Smith apples hold their shape when baked.
All-purpose flour: Blends into the streusel to create a crumbly texture.
Ground cinnamon: Adds warmth and spice to the topping.
Salted butter: Softened butter holds the streusel together and adds flavor.

Baking ingredients on a white surface: green apples, egg, brown sugar, flour, butter, vanilla, cinnamon, and pie crust.

How to Make Apple Pie with Sour cream

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Prepare the crust: Fit pie crust into a dish and trim the edges.
Make the filling: Whisk sour cream, sugar, cornstarch, salt, vanilla and egg in a large bowl until smooth.
Add apples: Fold in thinly sliced apples until evenly coated then pour into the prepared pie crust.
Mix the streusel: Combine sugar, flour, cinnamon and butter until crumbly.
Bake the pie: Sprinkle streusel on top, bake until golden and let cool before slicing.

A slice of crumb-topped pie on a plate with a fork, with the whole pie and green apples in the background.

Substitutions and Variations

Gluten-free option: Use a gluten-free pie crust and flour blend for the streusel.
Greek yogurt swap: Full-fat Greek yogurt can replace sour cream.
Apple variety: Try Honeycrisp or Pink Lady for a sweeter pie. Braeburn are good too.
Butter option: Unsalted butter works well if you prefer to control saltiness.
Add nuts: Include chopped pecans, walnuts or hazelnuts.
Add raisins: Plump raisins are always good in this kind of pie.
Homemade pie crust: Swap the store-bought crust for a single homemade pie shell.

A slice of crumb-topped pie with apple filling on a white plate, with a pie in the background.

Serving Suggestions

Appetizers: Start your meal with ground turkey vegetable soup and French bread rolls.
Main dishes: Enjoy a jalapeno popper casserole, chicken riggies or spaghetti pie for your main course, perhaps paired with a fennel orange salad.
Dessert: Finish your meal with a slice of this sour cream apple pie, perhaps paired with vanilla ice cream or whipped cream. A pistachio latte would pair nicely with this dessert too.

Whole apple pie with a crumbly topping, one slice missing, surrounded by green apples and cinnamon sticks.

How to Store

Store: Once the pie is fully cooled, cover it loosely with foil or plastic wrap and store in the refrigerator for up to 4 days. The sour cream filling sets beautifully when chilled.
Freeze: Freezing is not recommended, as the texture of the custard can change after thawing.
Reheat: You can serve the pie cold, at room temperature or warm it slightly in the oven before serving.

A slice of crumb-topped apple pie on a plate with a fork, with apples and more pie in the background.

Top Tips

Use firm apples: Varieties like Granny Smith or Braeburn hold their shape best.
Slice evenly: Thin, uniform apple slices ensure even baking.
Cool completely: Allow the pie to cool, as this will firm it up for tidier slices. If you slice it while hot, it will be runny.
Soften butter correctly: Butter for the streusel should be soft for the best crumb. Don’t use melted butter, just bring it to room temperature.

A slice of crumb-topped apple pie being lifted from a pie dish, with green apples in the background.

Sour Cream Apple Pie FAQs

What size of pie dish do I need?

I used a 9-inch pie pan. Metal is fine, but you can use an ovenproof glass pie plate (such as this one) if you prefer.

Can I make it ahead of time?

Yes, the pie can be baked a day in advance and kept chilled until ready to serve.

What can I do if the crumble topping is getting brown but the apples aren’t tender yet?

Tent with aluminum foil for the last 10 to 15 minutes of cooking.

A slice of crumb-topped pie on a plate with cinnamon sticks and green apples in the background.

Sour Cream Apple Pie Recipe

A white bowl with flour, brown sugar, sour cream, an egg, and vanilla on a white marble surface.

This recipe for sour cream apple pie combines a rich custard base with tender apples and a crunchy cinnamon streusel for a dessert that’s full of flavor. The balance of tangy sour cream and sweet apples makes every slice indulgent yet comforting. With a flaky crust, creamy filling and crisp topping, this pie is the perfect blend of textures. It’s an easy recipe for tangy, traditional apple pie that feels special, and one that’s sure to be made again.