This sour cream apple pie is a delicious non-traditional pie with a tart creamy filling and streusel topping.
I am going bonkers for apples right now, eating two, sometimes three a day. A few weeks ago we picked up a big bag of tart, crisp jonathon apples from an orchard in northern Utah and I’ve been hooked ever since.
I’m enjoying them so much just as they are that my supply is usually gone before I have a chance to bake with them, but I have made a few exceptions, like this sour cream apple pie with crumble topping.
Oh yeah, totally worth the extra trip to the store to restock my apple supply.
Last year I made mini sour cream apple pies, and this fall I couldn’t resist turning the recipe into one big pie. The crust is still my no-fail flaky pie crust and the sour cream custard/apple filling and crumbly topping are about the same. I like how in this large pie you can see distinctly all the layers— it’s quite a surprise for anyone cutting into it expecting a traditional apple pie!
Some of you might be thinking sour cream in a pie? But it works and it’s delicious. Trust me, this is a unique pie that you’ve got to see— or bake— to believe.