Description
This Sour Cream Apple Pie with Brown Sugar Streusel features a crisp pie crust filled with tart Granny Smith apples tossed in a smooth sour cream mixture, topped with a buttery brown sugar streusel. Baked to golden perfection, this dessert offers a delightful balance of creamy, tart, and sweet flavors, perfect for any occasion.
Ingredients
Scale
Pie Crust
- 1 Homemade or store-bought 9-inch pie crust
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
Brown Sugar Streusel
- 1 cup brown sugar, packed
- 1/2 cup all-purpose flour
- 6 tablespoons cold unsalted butter, cubed
Instructions
- Prepare the pie crust. Roll out your pie dough and press it 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 the apples evenly. Toss them with lemon juice, granulated sugar, cinnamon, nutmeg, and flour to help thicken the juices released during baking. Gently fold in the sour cream to create a smooth, creamy filling.
- Prepare the streusel topping. Combine the brown sugar, flour, and cold cubed butter. Use your fingers or a pastry cutter to mix until crumbly. This topping will bake into 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 the pie. Bake in a preheated oven at 375°F (190°C) for 50-60 minutes or until the streusel topping is golden and the filling bubbles. Place a baking sheet underneath to catch any drips and rotate the pie halfway through baking for even cooking.
- Cool and serve. Allow the pie to cool for at least two hours to let the filling set properly before slicing. Serve slightly warm or at room temperature for the best flavor and texture.
Notes
- Using tart apples like Granny Smith provides a perfect balance of acidity against the sweet streusel topping.
- Chilling the pie crust before baking helps prevent it from shrinking and maintains a crisp texture.
- Make sure the butter used in the streusel topping is very cold; this helps create the crumbly texture.
- Letting the pie cool completely is essential for the filling to set and makes slicing cleaner.
- To avoid spillage, bake the pie on a baking sheet to catch any drips.
