Streusel Topped Sour Cream Apple Pie Recipe

Sour Cream Apple Pie with Crumb Topping
Charles Islander/ E+/Getty Images
    65 mins
Ratings

A tasty spiced streusel tops this sour cream apple pie. With no top crust, it eliminates much of the pastry work. I did include an easy food processor pastry recipe, but you can cut prep time significantly with a frozen crust or refrigerated pastry sheet.

Feel free to add about 1/2 cup of chopped pecans to the crumb topping.

What You'll Need

  • Pie Crust
  • 1 1/3 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/2 (scant) teaspoon salt
  • 4 tablespoons chilled butter or shortening, cut into small pieces
  • 3 to 6 tablespoons ice-cold water
  • Filling
  • 2 cups finely chopped tart apples, such as Granny Smith
  • 3/4 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon vanilla
  • 1/8 teaspoon salt
  • 1 cup sour cream
  • 1 large egg
  • Topping
  • 1/3 cup sugar
  • 1 teaspoon cinnamon
  • 1/3 cup flour
  • 1/4 cup butter

How to Make It

Crust  Or use a frozen deep-dish pie crust or a sheet of refrigerated pastry.    Put the 1 1/3 cups of flour, 1 tablespoon of sugar, and 1/2 teaspoon of salt in the bowl of a food processor; pulse several times to blend thoroughly.

Sprinkle the butter pieces over the flour and then pulse about 5 or 6 times in one-second bursts. The mixture should resemble coarse crumbs with some small pieces about the size of small peas.

Sprinkle 3 to 4 tablespoons of ice water over the flour mixture and then put the lid back on and pulse about 8 to 10 times.

The dough should clump with squeezed in your hand. If it crumbles and breaks up in your hand, sprinkle with more ice water, about 2 teaspoons at a time, and pulse a few more times. Repeat until the dough clumps together when squeezed.

Dump the dough out onto a floured surface and knead a few times. Shape it into a flat disk, wrap in plastic wrap, and refrigerate for 20 to 30 minutes.

Roll the dough into an 11- to 12-inch circle. Fit the dough into a 9-inch pie plate and flute the edges.

Filling

Heat the oven to 425 F.

In a large mixing bowl, combine 3/4 cup sugar and 2 tablespoons flour; add sour cream, egg, vanilla, and 1/8 teaspoon of salt. Add the apples and mix thoroughly; pour into the unbaked pie shell.

Bake in the preheated oven for 20 minutes. Reduce the oven temperature to 325 F.

Topping

Combine 1/3 cup sugar with 1 teaspoon cinnamon and 1/3 cup flour; cut in butter. Sprinkle over the apples and return the pie to the oven.

Bake for another 20 minutes at 325 F.

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