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Sour Cream Apple Pie with Brown Sugar Streusel

Sour Cream Apple Pie with Brown Sugar Streusel
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Sour Cream Apple Pie with Brown Sugar Streusel is a comforting dessert combining a flaky pie crust, tangy sour cream-infused apple filling, and a crunchy brown sugar streusel topping. Perfect for autumn and holiday gatherings, it offers a delightful balance of flavors and textures that can be enjoyed warm or cold, ideally paired with ice cream or whipped cream.

Ingredients

Scale

Pie Crust

  • 2 ½ cups all-purpose flour (or gluten-free flour blend)
  • 1 cup cold unsalted butter, cubed
  • ½ teaspoon salt
  • 6–8 tablespoons ice-cold water

Apple Filling

  • 6 cups peeled, cored, and sliced apples (Granny Smith, Honeycrisp, or Braeburn)
  • ½ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Pinch of ground cloves
  • 1 tablespoon lemon juice
  • ½ cup full-fat sour cream (or coconut cream / plant-based yogurt for dairy-free)

Brown Sugar Streusel Topping

  • ½ cup packed brown sugar
  • ½ cup all-purpose flour (or gluten-free flour blend)
  • ½ cup cold unsalted butter, cubed
  • ¼ teaspoon ground cinnamon
  • Optional: ¼ cup chopped pecans or walnuts

Instructions

  1. Prepare the Pie Crust: In a large bowl, combine flour and salt. Cut in cold cubed butter using a pastry cutter or fingers until mixture resembles coarse crumbs. Gradually add ice-cold water, one tablespoon at a time, mixing until dough forms. Shape into a disk, wrap in plastic, and chill for at least 30 minutes.
  2. Prepare the Apple Filling: Peel, core, and slice the apples evenly. In a large bowl, toss the apples with granulated sugar, cinnamon, nutmeg, cloves, lemon juice, and sour cream until well combined and creamy.
  3. Make the Brown Sugar Streusel: In a medium bowl, mix brown sugar, flour, and cinnamon. Add cold cubed butter and use fingers or a pastry cutter to blend until coarse crumbs form. Stir in chopped nuts if using.
  4. Assemble the Pie: Roll out the chilled dough on a floured surface to fit a 9-inch pie dish. Transfer crust to pie dish, trim edges. Pour in the apple filling evenly. Sprinkle the brown sugar streusel topping generously over the filling to cover completely.
  5. Bake to Perfection: Preheat oven to 375°F (190°C). Bake the pie for 50-60 minutes until streusel is golden brown and the filling is bubbling. If crust edges brown too quickly, cover them with foil. Let pie cool at least 2 hours before slicing to set the filling.

Notes

  • Use cold butter to keep crust flaky and streusel crumbly.
  • Slice apples evenly for consistent cooking.
  • Chill crust dough to prevent shrinkage and maintain tenderness.
  • Cover pie edges mid-bake if they brown too fast.
  • Use fresh, crisp apples for best texture and flavor.
  • Reheat pie slices in a 350°F (175°C) oven for 10-15 minutes; avoid microwave to keep crust crisp.
  • Leftovers can be refrigerated up to 4 days or frozen up to 3 months.

Nutrition

Keywords: apple pie, sour cream apple pie, brown sugar streusel, autumn dessert, gluten free pie, homemade pie, fall baking

Find it online: https://mealsbylina.com/sour-cream-apple-pie-with-brown-sugar-streusel/