When I first saw the recipe for sour cream apple pie in the Food Network’s 2016 All-Star Thanksgiving! magazine, I wasn’t sure what to think. I mean, I love apple pie and I don’t have anything against sour cream – but why would you combine the two?
I’d bought the magazine because a recipe for chocolate marshmallow pie caught my eye, and I wanted to make that one for Thanksgiving.But I kept flipping back to the sour cream apple pie. So a few weeks after Thanksgiving, I finally figured that I didn’t have anything to lose (except maybe the ingredients), and I made it. That was a smart choice.
Holy cow, this pie is good! It’s got all the lovely spiced sweetness of a regular apple pie (like this one), with an added creaminess. Really, this recipe is now on my shortlist of Great Pies. Give it a try!
- 1 double crust pie crust (I recommend the crust from this recipe)
- 4 pounds Granny Smith apples (about 6-7)
- 2/3 cup + 2 tbs. sugar
- 2 tbs. lemon juice
- 1/8 tsp. salt
- 4 tbs. unsalted butter
- 1/2 tsp. cinnamon
- 1/8 tsp. nutmeg
- 2 tbs. flour
- 2/3 cup sour cream
- 1 1/2 tsp. vanilla extract
- 1 tbs. cream
- Make the crust. (Directions for making the recommended crust can be found in this post.) Divide the dough in two pieces, with one slightly bigger than the other. Wrap the two halves in plastic wrap, flatten them into discs, and refrigerate for at least an hour.
- Roll out the larger half of the pie dough into a circle that's 17-18 inches in diameter. (I find that rolling the dough between two pieces of wax paper makes it easier to transfer the dough to the pie pan.) Place the dough in the bottom of a 12-inch, deep-dish pie pan. Let the excess spill over the edges. Put the pie pan in the refrigerator.
- Roll out the smaller half of the pie dough into a circle that's about 14 inches in diameter. This will eventually be the top crust. Transfer the top dough to the refrigerator.
- While the dough is chilling, make the filling. Peel, core, and slice the applies into 1/2-inch slices. Toss the apple slices with 2/3 cup of the sugar, the lemon juice, salt, cinnamon, and nutmeg. Melt the butter in a large skillet with high sides. Add the apples and cook until they are slightly softened, stirring frequently, about 5 minutes. Add the flour and cook until the juices start to thicken, about a minute. (Depending on the size of your skillet, you may need to cook the apples in two batches.)
- Remove the pan from the heat and let the apples cool for 5 minutes. Add the sour cream and vanilla extract. Let the mixture cool completely.
- When the filling is cool, add it to the pie pan. Place the top crust over the filling, and press the edge together with the bottom crust. Pinch the crusts together and turn the edge under. You can crimp them with a fork or, my preference, flute the edges with your thumbs. Put the pie back in the refrigerator for 30 minutes to chill.
- Meanwhile, preheat the oven to 425 F. Place a rack in the bottom third of the oven, and place a baking sheet on the rack. Let it preheat for at least 30 minutes.
- When the oven and baking sheet are preheated, brush the top of the pie with the cream and sprinkle with the remaining 2 tbs. sugar. Make 4-8 slits in the center of the top crust to vent steam. Place the pie on the baking sheet and bake at 425 F for 15 minutes.
- Turn the temperature down to 375, and keep baking until the filling is bubbling and the crust is golden, about 1 hour 15 minutes.
- Let the pie cool completely before serving. Enjoy!