Sour Cream Apple Pie, by Beverly Hicks Burch

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We tend to do things a little differently in the Burch household sometimes. Take birthdays for example…

Today is Tall & Handsome’s birthday. Since we’ve been married I’ve made him some pretty awesome cakes for his birthday. My Red Velvet Cake, my Fresh Apple Cake and German Chocolate cakes all come to mind…and all have been repeats. I plan on making him my “Pig Pickin’ Cake” in the near future, but that’s another day and another story.

T & H is a pie man. He really likes pie. So, for his birthday I decided to make him a birthday pie! It’s a pie I’ve been promising him I’d bake for sometime now (it’s really hard to pack in all the years of cooking and recipes I have in the almost ten years with been married!).

This pie, Sour Cream Apple Pie, has been in my family for decades. I would venture to say almost four decades at least, so I would be hard pressed to say where it originated. You could easily place it in the “heirloom” category I wrote about recently. Mom used to make this pie often and it was probably one of my favorite things she baked.

The recipe calls for canned sliced apples and for years they were easy enough to find. They were usually by Whitehouse or some label like that.

Well, a little discovery disclosure here…

Finding canned sliced apples this time around was like scavenger hunt! Let me tell you we have a whole lot of cans of apple pie filling T & H brought home thinking he had gotten the sliced apples. Apple pie filling is not what you want and will not work!

I thought about using fresh sliced apples, but at the last minute ran upon the canned apples one day when I was with T & H at Publix(next to Whole Foods, his favorite store). If you do try the fresh sliced apples, I’d love to know how they turned out!

Sour Cream Apple Pie

Preheat oven to 400 degrees.

1 9 inch deep dish pie shell

For the filling mix together:

2 tablespoons all purpose flour

1/8 teaspoon kosher salt

3/4 cup sugar


1 egg, beaten

1 cup lite sour cream (Yes, I use lite sour cream!)

1 teaspoon pure vanilla flavoring

1/4 teaspoon freshly grated nutmeg

Blend in:

2 cups slice apples (1 can sliced apples)

Pour into the pie shell.

Bake 15 minutes at 400 degrees.

Then, reduce heat to 350 degrees and continue baking for another 30 minutes.

Remove from the oven and add the topping. Return pie to the oven and continue cooking at 400 degrees for 10 minutes or until top of pie is golden brown.

For the topping:

1/3 cup sugar

1/3 cup all purpose flour

1 teaspoon pure vanilla flavoring

1/4 cup butter

Mix together dry ingredients. Cut in butter and vanilla with pastry blade until mixture is crumbly. Sprinkle evenly over top of pie.

sour cream apple pie - whole

sour cream apple pie - slice


© 2013 Beverly Hicks Burch All Rights Reserved.

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