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Apple Sour Cream Pie

  • 8


  • Pastry for a two-crust pie
  • 1 egg
  • 2/3 C sour cream
  • 1/2 C sugar, divided
  • 3 Tbsp all-purpose flour
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 5-6 Cups peeled, sliced apples
  • 2 Tbsp brown sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 C chopped walnuts or pecans, optional
  • 2 or 3 Tbsp milk or cream


Spray a 9-inch pie pan with cooking spray and line with pastry. Heat oven to 350°. Beat egg in a medium bowl. Add sour cream, 1/4 cup sugar, flour, vanilla, and salt. Stir to blend. Add apples and stir to coat. Spoon into pie pan. Combine remaining sugar, brown sugar, cinnamon, nutmeg, and nuts and sprinkle over apples. Cover with pie pastry and pinch crusts to seal. Brush with milk to promote oven browning, and sprinkle with a little sugar if desired.

Bake pie in the center of the oven until the juices are bubbling and the apples are tender, about an hour. Serve warm or at room temperature.

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