Sour Cream Apple Pie

Sour Cream Apple Pie

  • 1 1/4 cups sour cream
  • 2 eggs
  • 1 1/2 cups sugar
  • 2 1/4 tsp vanilla extract
  • 1/3 tsp salt
  • 1/3 cup flour
  • 2 1/4 lbs Granny Smith Apples
  • 1/4 pound butter
  •  pie crust
  • 1 1/2 cups apple pie topping

Preheat oven to 350 F degrees. Combine sour cream and eggs in a large mixing bowl and whip until creamy. Add sugar, vanilla, salt and flour and blend thoroughly. Core and slice the apples directly into sour cream mixture. Toss apples to coat well. Place dough in a 9” Spring-form cake pan. Using fingers, press dough gently until pan is evenly covered and smooth. Add sour cream apple mixture into pan. Spread topping evenly over the top of the pie. Cut butter into pats and place over the top of pie. Bake in preheated 350 F degree oven for 2 hours and 20 minutes. Pie may be frozen and served later.


  • 1/2 cup flour
  • 1/3 cup brown sugar
  • 1/3 cup. walnut pieces
  • 1 tbsp cinnamon

For topping, combine 1/2 cup flour, 1/3 cup brown sugar, 2 oz. walnut pieces, and 1 tbsp cinnamon in the bowl of a food processor. Process until ingredients are crumbled

Makes 1, 9” pie; 10 servings


Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.


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