Amish Sour Cream Apple Pie
Submitted by bonnylee
Creamy apple pie with a sour cream custard filling and cinnamon crumb topping. Simple Pennsylvania Dutch baking with no spices in the filling, just pure apple flavor.
YIELD
6 servingsPREP
15 minCOOK
45 minREADY
60 minThis Amish bakery favorite takes a different route than traditional apple pie, suspending diced apples in a tangy sour cream custard instead of relying on spices and sugar alone.
Real dairy sour cream (not a substitute) gets beaten with egg, sugar, flour, and vanilla to create a thick custard that coats diced apples before baking. The pie starts in a hot oven for 25 minutes, then gets crowned with a buttery cinnamon crumb topping for another 20 minutes until golden. The result is creamy, custardy, and lighter than traditional apple pie.
Serve it at room temperature or slightly chilled so the custard sets up properly and slices clean.
Pro Tips
- Use real sour cream as the recipe specifies; substitutes won’t set properly
- Dice apples small so they cook through in the relatively short baking time
- Add crumbs partway through so they stay crisp instead of sinking into the filling
- Let it cool completely before slicing for the cleanest cuts and best texture
Ingredients
Directions
Use dairy sour cream for this recipe-not a sour cream substitute.
Beat sour cream and egg together; add sugar, flour, salt and vanilla.
Mix until smooth.
Stir in apples.
Place mixture into pie shell and bake in preheated 400 degree F oven for 25 minutes.
Meanwhile mix topping ingredients until crumbly.
Remove pie from oven and sprinkle the crumb topping over.
Bake 20 minutes longer.
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