The Best Apple Pie Ever


This is hands down, no contest THE BEST apple pie that I’ve ever eaten, much less made.  This sour cream apple pie has actually replaced the other apple pie at our family gatherings and on our holiday dessert table.  Every single person that I’ve shared this pie recipe with has fallen in love with it.

This pie is delicious, unique, simple and will absolutely WOW everyone you serve it to, even if you aren’t normally a pastry whiz.



  • 1 Pillsbury refrigerated pie crust (from the 15 oz box) soften as directed on box


  • 1  1/4 C Sour Cream
  • 3/4 C granulated sugar
  • 1/4 C all purpose flour
  • 1/4 tsp salt
  • 2 tsp vanilla
  • 1 egg
  • 6 C Granny Smith Apples,peeled, cored and sliced 1/4″ thick. ( I used 6 medium Granny Smith’s)


  • 1/2 C all purpose flour
  • 1/2 C chopped walnuts
  • 1/4 C granulated sugar
  • 1/4 C packed brown sugar
  • 1/2 tsp ground cinnamon
  • dash salt
  • 3 Tbsp cold butter


How To

1. Heat oven to 400 F.
2. Place pie crust in a 9″ glass pie plate as directed on the box.
3. In a large bowl, beat all filling ingredients (except apples) together with a wire whisk until well blended.
4. Fold in apples and mix until well coated
5. Pour into the crust lined pie plate
6. Cover the edges of the pie crust with strips of foil to prevent burning or you can use a Mrs. Anderson’s 10.75-in. Pie Crust Shield
7. Bake 15 minutes. Reduce oven temperature to 350 F and bake 30 more minutes.
8. While the pie is baking, mix all topping ingredients (except butter).   Cut in butter, using a Pastry blender like the Cuisipro Pastry Blender great Christmas gift for your favorite foodie!! *ahem* or forks, you want the mixture to resemble coarse crumbs; refrigerate until ready to use.

9. Sprinkle the topping over pie; bake 20 to 25 minutes, or until the topping is golden brown.   During the last 5 minutes remove the foil strips to get the crust edges golden brown
10. Cool completely on a cooling rack.

*Rachel suggests: I would add an additional 1/2 C of chopped walnuts to the topping because walnuts rock and the combination of the walnuts, crispy topping, creamy sour cream apples is just too delicious for words. When the pie is fully cooked, switch the setting to broiler and leave the pie in for a few more minutes. This will caramelize the sugars and give you an amazingly awesome tonguegasmically delicious crust that you will fall in love with.

Do you have a favorite Fall/Holiday dessert recipe, or will you be trying something new this year? I’d love to hear about it!

Originally published by Rachel on Blissfully Delish, November 2008

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What do you think?



  1. 8

    when you sprinkle the topping over the pie, are you baking it for an additional 20-25 min? Or is it just the remaining 20 min left of the 30 after you reduced the temperature to 350?

  2. 9

    This looks like the silver palate recipe I’ve been wanting to try for Thanksgiving. I haven’t because I’m a big do-ahead baker. But how was it on day two? I’m hoping just as good so I can add it to the list.

    It looks soooo good!

    • 10

      Cynthia, it was DELICIOUS on day two (and day three)
      I made it once to test it and it lasted 3 days between hubby and me.

      When we made it for Thanksgiving.. it was gone that night.

      You can absolutely make it ahead of time and then just heat it up slice by slice for each person, or eat it cold. I think it’s best hot and it’s just as good, if not better, the next day 😉

  3. 11

    This does sound like the best apple pie ever.

  4. 12

    Sounds and looks delish! Thank you for sharing.

  5. 13

    My sister-in-law introduced me to Sour Cream Apple Pie two years ago and it is my FAVORITE!!! I never really did like apple pie, so sour cream apple pie is a must at Thanksgiving! Love that your sharing it!

  6. 14

    This sounds so yummy! I just baked an apple crisp pie yesterday but this looks like a great one to try! I get overwhelmed with recipes that have me maek the pie crust but I think I can handle this! 🙂 fun!