Sour Cream Apple Pie With Streusel Topping

Sour Cream Apple Pie with Crumb Topping
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  • Total: 65 mins
  • Prep: 25 mins
  • Cook: 40 mins
  • Yield: 8 Servings
Nutritional Guidelines (per serving)
488 Calories
26g Fat
59g Carbs
8g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8 Servings
Amount per serving
Calories 488
% Daily Value*
Total Fat 26g 33%
Saturated Fat 11g 54%
Cholesterol 147mg 49%
Sodium 583mg 25%
Total Carbohydrate 59g 21%
Dietary Fiber 4g 13%
Protein 8g
Calcium 124mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.


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

Steps to Make It

Crust :

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

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


  1. Heat the oven to 425 F.

  2. 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.

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


  1. 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.

  2. Bake for another 20 minutes at 325 F.