Sour Cream Apple Pie
Sour Cream Apple Pie
Sour Cream Apple Pie

I prefer this as a double crust pie, but it is traditionally a streusel-topped pie. Either way works!


adapted from Frog Commissary Cookbook

Streusel Topping:

  • 1/3 cup white sugar
  • 1/4 cup brown sugar
  • 1/2 cup + 2 tbsp flour
  • 2 tsp cinnamon
  • 1 stick cold butter
  • 1/2 cup coarsely-chopped walnuts


  • 3/4 cup sugar
  • 2 tbsp flour
  • 3 eggs
  • 1 1/2 cups sour cream
  • 1 tsp cinnamon
  • 1 1/2 tsp vanilla
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 4 cups thinly-sliced tart apples

Putting it together:


Combine sugars, flour, and cinnamon. Cut in butter until crumbly. Toss with walnuts. Refrigerate until ready to use.


Preheat oven to 350°. Line 9″ pie plate with pie dough. Mix together flour, sugar, and eggs. Add the sour cream, vanilla, cinnamon, nutmeg, and lemon rind. Mix well.

Stir in the apple slices, making sure to coat them all well. Place in the pie shell and bake in lower third of oven about 20 minutes.

Remove from oven and top with streusel topping. Return pie to oven and continue baking for another 30 minutes.

Cool completely before serving.


Flaky Pastry for Pie Crusts

adapted from Frog Commissary Cookbook

  • 1 1/2 cups flour
  • 1/2 tsp salt
  • 1/2 cup plus 1 tbsp lard and butter mix (equal parts of both)
  • 2 tbsp ice water

Place flour, butter, lard, and salt on counter. Cut butter and lard into flour until ity is coarse and crumbly. Add 2 tbsp water and mix well. Gather into a ball and roll into a 12″ circle. Place in pie plate and crimp edges.