Sour Cream Apple Pie with Crumb Topping

I’ve made more apple pies in my life for friends, family, and neighbors, than I can count and this Sour Cream Apple Pie is something special. It’s an easy apple pie – even for beginner bakers! – and it’s a stunning addition to any dessert table.

When sliced apples are nestled in no cook custard pie filling and piled high with giant buttery crumbs, could you possibly choose pumpkin over apple pie?

Given the choice of pumpkin pie or apple pie, I always choose apple. Always. It’s almost as if there is no need to make a choice. Pumpkin pie to me is just meh.

But a really good apple pie recipe? How could you not love it? Sweet, tart, buttery, isn’t apple pie is the pie of choice for most of us?

Turns out this creamy apple pie is very much like the Peach Cream Cheese Tarts I made one summer years ago, with a baked custard filling with apples instead of peaches floating throughout the custard.

I loved those peach tarts and I love this pie.

Apple Crumb Pie Topping

Did I say that this is an apple pie with crumb topping? Yep, it’s got an incredible crumb topping instead of a pie crust lid!

Does that make you swoon as much as it does for me?

And I’m not talking about one of those measly streusel toppings where there’s never enough to cover the whole pie. This one has plenty of big buttery, sugary crumbs like you’d find on a really good NY crumb cake.

Sour Cream Apple Pie Ingredients

Here’s the basic grocery list for this sour cream apple pie recipe. This pie consists of several components so be sure to keep scrolling down to the recipe card to find the full printable list of Ingredients!

• All-purpose flour
• Table salt
• White sugar
• Unsalted butter
• Ice water
• Golden Delicious apples
• Large eggs
• Vanilla extract
• Sour cream
• Baking powder
• Ground cinnamon

How to Make Sour Cream Apple Pie

You’ll see by the directions below that this is a really easy apple pie to make. 

There’s no stress about whether the apples will be soft enough or if the filling will be thick enough. Everything works out beautifully with this pie!

Be sure to keep scrolling down to the recipe card to view the full set of printable Instructions for this recipe!

STEP 1: Make the pie dough. In the bowl of a food processor by combine the flour, salt, and sugar. Add the butter, and process until the mixture resembles coarse crumbs. Drizzle in the ice water I through the feed tube. Pulse until dough holds together without being wet or sticky.

Shape the dough into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour.

STEP 2: Preheat to 350° F with the rack in the lowest position. Roll out pie dough on a well-floured surface and gently transfer it to a 9-inch pie dish. Crimp the edges with your fingers or a fork. 

STEP 3: Make the apple filling. Place the apples in a large sauté pan with butter and sugar. Cook until about half of the apples have softened. Cool the apple mixture in a bowl. 

STEP 4: Make the sour cream custard. Whisk together the flour and sugar in a bowl. Then whisk in the eggs, vanilla, and sour cream in that order, making sure they incorporate after each addition. 

STEP 5: Make the crumb topping. Mix the flour, sugar, baking powder, and cinnamon together in a bowl. Pour in the melted butter and stir until the mixture forms a crumbly mass. 

STEP 6: Assemble and bake. Stir the cooked apples into the sour cream custard filling and pour into the prepared pie dough. Sprinkle the crumbs over the filling. 

STEP 7: Bake the pie until the dough is baked through, the filling is set, and the crumbs are a deep golden color. Cool the pie completely on a wire rack.

Can you use store bought pie dough?

Yes you can! I usually make an all butter pie crust, like the one you see here, because I find the process to be a stress-reliever.

However! If you’re not into making your own pie crust or don’t have the time to make it, just buy some for this recipe.

You’ll need one 9-inch pie crust for this pie.