Apple Pie Sour Cream


  • 3/4 cup Domino® or C&H® Pure Cane Granulated Sugar
  • 1/3 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup cold butter
  • 1 unbaked pastry shell (9 inches)
  • 5 cups sliced peeled tart apples (about 4 large)
  • 1 tablespoon lemon juice
  • 1 cup (8 ounces) sour cream
  • 2 tablespoons milk

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  • In a large bowl, combine the sugar, flour, cinnamon, salt and nutmeg. Cut in butter until crumbly. Sprinkle 2 tablespoons streusel in pastry shell. Arrange half the apples in overlapping rows in pastry shell; sprinkle with lemon juice. Combine sour cream and milk; spread over apples. Arrange remaining apples over sour cream mixture in overlapping rows; sprinkle with remaining streusel.
  • Bake at 400° for 35-40 minutes or until bubbly and streusel is browned. Cool on wire rack.

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