With this wonderful addition to our family’s holiday dinner a few years ago, my Aunt Anne established a new tradition.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 8 |
| Yield: | 1 – (9 inch) pie |
Ingredients
- 1 unbaked 9 inch pie crust
- ¾ cup sugar
- 2 tablespoons all-purpose flour
- ⅛ teaspoon salt
- 1 cup sour cream
- ½ teaspoon vanilla extract
- 1 egg
- 2 cups diced apples
- ⅓ cup sugar
- ⅓ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ cup chilled butter, diced
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Press the pie crust into and up the sides of a 9 inch pie plate.
- In a medium bowl, stir together 3/4 cup sugar, 2 tablespoons of flour, and salt. Mix in the sour cream, egg and vanilla until smooth. Add apples, and stir to coat. Scrape the mixture into the pie shell.
- Bake for 15 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C), and continue baking for 30 minutes more.
- While the pie is baking, prepare the topping in a medium bowl. Stir together 1/3 cup of flour, 1/3 cup sugar, and cinnamon. Cut in the butter until the mixture resembles fine crumbs.
- After the 30 minute bake time has passed, cover the top of the pie with the crumb topping, and continue to bake for 15 minutes, or until topping is lightly browned and apples are tender. Allow the pie to cool, then refrigerate until chilled before serving.
Nutrition Facts
| Calories | 382 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 51 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 10 g |
| Sodium | 219 mg |
| Sugars | 30 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
This is an old recipe from my childhood that my parents made! Loved it then and love it now!!
Made according to recipe, except I didn’t use cinnamon (don’t like it much). Used 3 different kinds of apples – a couple of leftover Gala , some from my neighbor’s apple tree, and a couple of I don’t know what kind. Pie was gone in 10 minutes and they want me to make it again ASAP – It was really easy and it was the best apple pie any of us had – I’m so happy
I absolutely loved it! I’ve made it several times now and can’t get enough! Make sure to eat it cold, though.
This is a keeper! I had a pecan nut crust and wanted something different for our holiday. We used Granny Smith apples, and other than changing the crust, followed the recipe to the letter. Everyone raved!
Easy to make. I was a bit unsure about the sour cream but it is the perfect combination of sweet and a smidgen of tart; plus it helped to keep it moist. Definitely serve chilled and double the topping portion of the recipe. My husband (German heritage) said it this way: “It’s a combination of apple pie, cheesecake, and apfelkuchen (German apple cake)”.
I have made this recipe (as is!) several times, and it is fabulous. My daughter made it In the evening to take to our county fair the next day and won Reserve Grand Champion!
It came out delicious. I was very skeptical about it and was expecting a flop and it was amazing! I only had pink lady apples so I reduced the sugar and low fat sour cream. the crumble topping I used almond flour instead of flour and that too came out really good and added chopped pecans
This is one of our favorites. Always requested by my family and always a hit. Very easy to make and a no fail recipe.
A great recipe, though I found myself making about twice the amount of the topping.
I love, love, love this recipe! There is never any leftovers after serving it! I dont think I’ll ever make a regular apple pie again!
This is one of my go to desserts when I’m in need of one. I use canned apples and then less sugar in the filling. Absolutely a winner and no one has ever commented that the apples were canned!
Really good! It probably IS a little too sweet (not for me, but my husband will probably say it is), and the crumble on top needs a bit more ‘body’, so I’ll have to play with that – but otherwise, wonderful! Next time, I also need to do something with the top of the crust around the pie plate (flute and cover with foil so it doesn’t over-brown). Will be making again!
Oh My Gosh! What a keeper! Just increased the apples to 3 cups
Very tasty but be careful not to over work the butter in the crumble topping or it turns kind of pasty. It’s still okay but it’s better when it maintains proper texture.
Great pie. Will make again
I didn’t like the coffee-cake-like topping and the pie itself was okay. I guess my expectation was too high. But my hubby loved it, so 4 stars.
It was awesome recipe just as written. However, I used twice the amount of apples and no other changes.Still fit well in a 9 inch pan. My guest raved over it. Ill be making again for sure.
I changed the topping a little. I added whole oats… to give it more of the crumbliest favorite part usually of an apple pie. Until this pie… I came to the pearly gates when I tasted this pie. Heaven Pie is what we now call this!
So good! I like how I don’t have to make the top crust for the pie :). The apples and sour cream are delicious! Definitely a keeper!
This apple cream pie was a hit during last thanksgiving dinner! I did substitute with coconut sugar instead of refined sugar and it taste amazing!
I made this pie almost exactly as the recipe is written, & It was delicious! I did add some cinnamon and nutmeg to the filling. I think next time I am going to cut some of the sugar and add an extra apple to the filling, & double the crumb topping.