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
  • ½ teaspoon vanilla extract
  • ¾ cup sugar
  • 3 tablespoons flour
For the topping:
  • ⅓ cup brown sugar
  • 1 cup flour
  • ¼ 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
Recipe by The Baker Chick at