Sour Cream Apple Pie with Ginger Whipped Crea
Submitted by trupert
Creamy sour cream custard studded with tender Granny Smith apples, topped with buttery cinnamon crumble and served with fluffy ginger whipped cream.
YIELD
6 servingsPREP
20 minCOOK
1 hrsREADY
1 hrsThis isn’t your grandmother’s apple pie, it’s better.
Tart Granny Smith slices nestle into a luscious sour cream custard that bakes up silky and rich, while a cinnamon-butter crumble melts into a golden crown on top. The real showstopper? Pillowy whipped cream spiked with ground ginger and studded with candied ginger chunks that cuts through the sweetness like a dream.
Every forkful delivers warm spice, creamy tang, and that satisfying contrast of crisp topping against velvety filling.
Kitchen Tips
- Use cold Granny Smith apples for the best tart-sweet balance and firm texture
- Chill the crumble topping while making the filling so it stays distinct during baking
- Pie is done when apples are fork-tender and top is golden, about 1 to 1¼ hours
- Let pie cool completely before slicing for clean cuts that showcase the layers
Ingredients
Directions
Roll out the dough ⅛ inch thick on a lightly floured surface, fit it into a 10-inch (6 cup capacity) pie plate, and flute the edge decoratively.
Chill the shell while making the topping and the filling.
Make the topping:
In a small bowl blend together the butter, the sugar, the cinnamon, and the flour until the mixture is combined well and chill the topping, covered, while making the filling.
Make the filling:
In a large bowl whisk together the sour cream, the sugar, the salt, the vanilla, the eggs, and the flour until the mixture is smooth.
Add the apples, peeled, cored, and sliced thin, and stir the filling until it is combined well.
Spoon the filling into the chilled shell, smoothing the top, and crumble the topping evenly over it.
Bake the pie in the middle of a preheated 350℉ (180℃) F oven for 1 to 1¼ hours, or until it is golden and the apples are tender, transfer it to a rack, and let it cool completely.
Serve the pie with the ginger whipped cream.
Ginger Whipped Cream:
In a bowl with an electric mixer beat the cream until it just holds stiff peaks, add the sugar and the ginger, and beat the mixture until it holds stiff peaks.
Fold in the ¼ cup candied ginger, transfer the whipped cream to a serving bowl, and garnish it with the additional candied ginger.
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