This Sour Cream Apple Pie with Walnut Streusel is a creamy, crunchy twist on the classic apple pie. The filling combines tart Granny Smith apples with a smooth, custard-like sour cream base, while the walnut streusel topping adds a sweet, nutty crunch. The result is a pie that’s comforting yet elegant—perfect for autumn gatherings, holiday tables, or whenever you want something a little different from traditional apple pie.
INGREDIENTS:
Crust:
1 (9-inch) unbaked pie crust (homemade or store-bought)
Filling:
1 1/4 cups sour cream
3/4 cup granulated sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
2 teaspoons vanilla
1 egg
6 cups Granny Smith apples, peeled, cored, and sliced 1/4-inch thick
Streusel topping:
1/2 cup all-purpose flour
1 cup chopped walnuts
1/4 cup granulated sugar
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
dash salt
3 tablespoons cold butter
METHOD:
Heat oven to 400°F. Fit pie crust into a 9-inch deep-dish glass or ceramic pie plate. Crimp edges as desired.
In a large bowl, whisk together sour cream, sugar, flour, salt, vanilla, and egg until smooth. Fold in sliced apples until evenly coated. Pour filling into prepared crust, spreading apples into an even layer.
Cover crust edges with foil strips or a pie shield to prevent over-browning. Bake pie at 400°F for 15 minutes. Reduce oven temperature to 350°F and continue baking for 30 minutes.
While pie bakes, combine flour, walnuts, sugars, cinnamon, and salt in a bowl. Cut in butter with a pastry blender or your fingertips until the mixture resembles coarse crumbs. Refrigerate until ready to use.
Remove pie from oven and sprinkle streusel evenly over the filling. Return to oven and bake for 20–25 minutes more, until topping is golden brown and apples are tender. Remove foil during the last 5 minutes of baking to allow crust edges to brown.
Place pie on a wire rack and cool completely before slicing. Serve at room temperature or lightly warmed, with whipped cream or vanilla ice cream if desired.
YIELD: 1 pie or 8 servings
