Deep Dish Sour Cream Apple Pie


You never can have too many apple pie recipes right? That’s what I’m telling myself…the truth is, when it’s apple season and my pantry is overflowing with them, apple pie or crisp is my favorite way to use them. I don’t discriminate against cakes, muffins and other treats, but I am such a sucker for baked apples with cinnamon and crisp and flaky crust. I just can’t get enough!

This recipe is different from the others though. It is baked in a spring form pan which makes the filling oh-so thick. If you’re really in it for the apples, you will just love this. A super crispy topping adds a nice contrast, an the flaky, buttery crust houses everything just perfectly. The sour cream custard adds an amazing tartness to the whole thing too which I adore.


If, like me, you go nuts for apple pies this time of year but always love changing things up, you may just love this pie as much as I do! I for one think I may have found my new favorite…(for now!)

Deep Dish Sour Cream Apple Pie

Deep Dish Sour Cream Apple Pie

Yield: 1 - 7 or 9 inch pie


  • 1 9- inch Pie Crust
  • 3 cups of thinly sliced apples
  • 1 cup sour cream
  • 1 egg
  • 1 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • 3/4 cup sugar
  • 3 tablespoons flour

For the topping:

  • 1/3 cup brown sugar
  • 1 cup flour
  • 1/4 cup cold butter, chopped into cubes
  • 1 teaspoon cinnamon


  1. Roll out the pie crust and drape it into a 7-inch spring form pan or a 9 inch pie dish. Trim or crimp the edges, prick the bottom with a fork and return to the fridge to chill while you prep the filling.
  2. Whisk together the sour cream, egg, sugar, flour, cinnamon and vanilla. Fold in the apples and stir to coat.
  3. Spoon the filling into the pie shell, arranging the apples evenly over the bottom. Pour the remaining custard over the apples.
  4. Bake at 425F for 20 minutes. At this point remove the pie from the oven and sprinkle the crumble topping on top. (instructions below,) Reduce the heat to 375F and bake for another 70 minutes, or until crust is golden and topping is crisp.*
  5. When pie has cooled a bit, remove from the spring form pan and serve warm or cold.


*If using a spring form pan, this pie will definitely need the full 90 minutes to bake. If you bake it in a normal pie dish, reduce this time significantly. I'd start with 55 minutes and then check it. Recipe adapted from AllRecipes

Nutrition Information:
Yield: 1 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

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  1. This truly looks amazing! I’m a huge apple pie lover but I have to admit I’ve been sticking with the traditional version so far, and I think a switch like this would make me fall in love with it all over again! There’s nothing not to love about this apple pie: the crust looks so flaky and buttery and I love that crunchy top, too.
    Can’t wait to try this out and I’m pretty sure it’ll become a new favorite around here!

    xo, Elisa

  2. Hi! I didn’t see the instructions for making the crumble topping. It says “Instructions Below” but I couldn’t see it. Am I just missing it somewhere?


  3. Thanks Jamie, I didn’t see the instructions for the crumble topping either. Plus I was going to ask the Baker Chick, what type of apples do you like to use for this recipe?
    Thanks! :)

  4. I have been craving apple pie BIG TIME this season…I think this has to happen in my life soon or I’ll go crazy!

  5. Baking this right now. It looks delicious. Didn’t notice in the pie instructions what to do with the 3 TB flour and lemon juice. I’m going to assume I should add the flour to the egg mixture, and the lemon juice is to sprinkle over the apples when they’re sliced. Hope so.

  6. I’ve made this pie for years and it’s always a hit! The creaminess and flavor is something you HAVE to try if you love apple pie. I guarantee it’ll be your favorite. I love this version, in a 7″ spring form; it’s in the oven now and smells AMAZING! Thanks for sharing!

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