Sour Cream Apple Pie With Streusel Topping

Sour Cream Apple Pie with Crumb Topping
Charles Islander/ E+/Getty Images
Prep: 25 mins
Cook: 40 mins
Total: 65 mins
Servings: 8 servings
Yield: 1 pie
Nutrition Facts (per serving)
396 Calories
18g Fat
56g Carbs
5g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 8
Amount per serving
Calories 396
% Daily Value*
Total Fat 18g 23%
Saturated Fat 10g 52%
Cholesterol 71mg 24%
Sodium 275mg 12%
Total Carbohydrate 56g 20%
Dietary Fiber 2g 6%
Total Sugars 33g
Protein 5g
Vitamin C 2mg 8%
Calcium 46mg 4%
Iron 2mg 8%
Potassium 112mg 2%
*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. This recipe includes 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 sugar

  • 1/2 teaspoon salt

  • 4 tablespoons (2 tablespoons) unsalted butter, or shortening, chilled, cut into small pieces

  • 3 to 6 tablespoons ice-cold water

For the Filling:

  • 2 cups finely chopped tart apples, such as Granny Smith

  • 3/4 cup sugar

  • 2 tablespoons all-purpose flour

  • 1/2 teaspoon pure vanilla extract

  • 1/8 teaspoon salt

  • 1 cup sour cream

  • 1 large egg

For the Topping:

  • 1/3 cup sugar

  • 1 teaspoon cinnamon

  • 1/3 cup all-purpose flour

  • 1/4 cup (4 tablespoons) unsalted 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 1-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 and remove. 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.