Get ready to transform your kitchen into a European bakery with this irresistible Sour Cream Apple Pie that will make your taste buds dance! Imagine a golden, flaky crust that crumbles perfectly, revealing a luscious, cinnamon-spiced apple filling that's both tangy and sweet. This isn't just another apple pie - it's a decadent dessert experience that will have your family and friends begging for seconds. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver a show-stopping dessert that looks and tastes like it came straight from a charming European pastry shop.
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 90 mins
Cuisine: European
Serves: 8 servings
Ingredients
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter, chilled and diced
- 1 cup sour cream
- 1 cup sugar
- 4 cups sliced apples
- 1 teaspoon cinnamon
- 1 tablespoon lemon juice
- 1 egg (for egg wash)
Instructions
- In a large mixing bowl, combine the chilled diced butter with the all-purpose flour. Using your fingertips, work the butter into the flour until the mixture resembles coarse breadcrumbs.
- Add the sour cream to the flour-butter mixture and gently knead until a smooth dough forms. Wrap the dough in plastic wrap and refrigerate for 30 minutes to rest and firm up.
- Preheat the oven to 375°F (190°C). Prepare a 9-inch pie dish by lightly greasing it with butter or cooking spray.
- In a separate bowl, combine the sliced apples, sugar, cinnamon, and lemon juice. Toss gently to ensure the apples are evenly coated with the spices and sugar.
- Divide the chilled dough into two equal portions. Roll out one portion on a lightly floured surface to create the bottom crust, ensuring it's large enough to cover the pie dish with some overhang.
- Carefully transfer the bottom crust to the prepared pie dish, pressing it gently into the corners and edges.
- Pour the prepared apple filling into the pie crust, distributing it evenly.
- Roll out the second portion of dough for the top crust. You can create a traditional full top crust or a lattice design by cutting strips.
- Place the top crust over the apple filling. If using a full crust, cut a few slits to allow steam to escape. Trim and crimp the edges to seal.
- Beat the egg and brush it over the top crust to create a golden, shiny finish.
- Place the pie in the preheated oven and bake for 55-60 minutes, or until the crust is golden brown and the apple filling is bubbling.
- Remove from the oven and let the pie cool on a wire rack for at least 30 minutes before serving to allow the filling to set.
- Serve warm with a dollop of additional sour cream or vanilla ice cream if desired.
Tips
- Keep your butter ice-cold: Cold butter is the secret to an ultra-flaky, tender crust. Work quickly and handle the dough minimally to maintain its temperature.
- Choose the right apples: Use a mix of tart and sweet varieties like Granny Smith and Honeycrisp for a complex, balanced flavor profile.
- Don't skip the resting time: Letting the dough rest in the refrigerator helps develop gluten and makes it easier to roll out.
- Create a perfect egg wash: Beat the egg with a tiny splash of water for a glossy, golden-brown crust that looks professionally baked.
- Prevent a soggy bottom: Sprinkle a thin layer of breadcrumbs or ground almonds on the bottom crust before adding the apple filling to absorb excess moisture.
- Check for doneness: The pie is ready when the crust is golden brown and the apple filling is bubbling around the edges.
- Let it cool: Resist the temptation to cut into the pie immediately. Allowing it to rest helps the filling set and makes for cleaner, more beautiful slices.
Nutrition Facts
Calories: 551kcal
Carbohydrates: 67g
Protein: 6g
Fat: 30g
Saturated Fat: g
Cholesterol: mg
