Desserts
This sour cream apple pie recipe from Little Pie Company delivers a creamy-crust twist that transforms classic pie into something extraordinary. The secret lies in the rich sour cream crust—flaky, tender, and packed with buttery flavor that holds up perfectly against the spiced apple filling.
I've baked countless pies, but this version consistently earns rave reviews for its balance of textures and depth of flavor.
The recipe combines traditional pie techniques with modern shortcuts, making it accessible whether you're a seasoned baker or just starting out. Blind-baking the crust ensures a golden, crisp base that won't turn soggy under the weight of the juicy apple filling.
The sour cream not only creates an ultra-tender crust but also adds a subtle tang that complements the sweet apples beautifully.
What sets this pie apart is how the creamy crust transforms the eating experience—each bite delivers that perfect contrast between the buttery crust and warm, spiced apple filling.
The filling itself is a harmonious blend of tart and sweet apples, warm cinnamon, and just enough brown sugar to caramelize beautifully during baking.
Perfect for holiday gatherings, family dinners, or when you simply crave a slice of comfort, this pie delivers restaurant-quality results with minimal fuss. The best part? It reheats beautifully, so you can enjoy seconds (or thirds) without a doubt. Let's get baking!
Ingredients for sour cream apple pie little pie company
The secret to Little Pie Company's legendary sour cream apple pie starts with these simple yet extraordinary ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 cups | Sifted for lighter texture |
| Unsalted Butter 🧈 | 1 cup | Cold and cubed for flakiness |
| Sour Cream 🥛 | ½ cup | Full-fat for best results |
| Granulated Sugar 🍚 | ¼ cup | White sugar preferred |
| Ice Water 💧 | 1 tbsp | Chilled for pie dough |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Apples 🍎 | 6 medium | Tart variety like Granny Smith |
| Brown Sugar 🍚 | ¾ cup | Packed for filling |
| Ground Cinnamon 🌿 | 2 tbsp | Freshly ground preferred |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Large Eggs 🥚 | 1 whole | For egg wash |
| Ground Allspice 🌶️ | ¼ tsp | Or pinch of nutmeg |
| Granulated Sugar 🍚 | 2 tbsp | For sprinkling |
The sour cream is non-negotiable—it's what gives this crust that ultra-tender, creamy texture. Full-fat works best, and Trader Joe's or Whole Foods carry the thickest tubs. For apples, Granny Smiths or Honeycrisp are perfect—they hold their shape while baking. I always buy a few extra apples (they keep for weeks in the fridge) because nothing's worse than running out mid-pie. The butter should be cold when you cut it into cubes—take it out of the fridge 20 minutes before mixing so it's soft enough to work with but not melted.
No sour cream? Greek yogurt in a pinch—just know it'll be slightly tangier. Running low on cinnamon? Ceylon cinnamon has a sweeter profile, but regular works too. The allspice is optional but adds that warm, cozy depth—Penzeys Spices sells pre-ground if you don't want to toast whole spices. For the crust, if you accidentally melt the butter, just chill the dough for 30 minutes before rolling. And trust me, skip the pre-made crust mix—homemade makes all the difference.
This pie reheats like a dream—just 10 minutes at 350°F with a splash of water in the pan. Keeps 3-4 days in the fridge, though I've never had leftovers that long. For holidays, I make two pies and freeze the second one—wrapped tightly in foil it lasts 3 months. The crust stays crispy if you reheat it covered, then uncover for the last minute. And save those apple peels! Toss them in the freezer for future smoothies.
Why You'll Love This Recipe
- Foolproof Dough: I swear by that cold butter and ice water combo—it keeps the crust flaky without overworking it. The sour cream in the filling makes it so you can’t mess up the texture, no matter how busy you are.
- Creamy Apple Magic: That tangy-sweet balance? It’s the sour cream doing all the heavy lifting. The apples stay tender, the filling’s rich but not cloying, and honestly, it’s the kind of pie that disappears faster than I can say “second slice.”
- Picnic or Pops: Between us, these little pies are my secret weapon for potlucks, office parties, or even a lazy Sunday. They’re easy to pack, serve, and eat—no forks required if you’re feeling fancy.
- Budget Buster: Five ingredients, zero fancy shortcuts. The sour cream adds richness without breaking the bank, and the dough comes together faster than takeout. Leftovers? They’re basically dessert for days.
Step-by-step instructions for sour cream apple pie
Here's how to create Little Pie Company's legendary creamy-crusted apple pie with perfect flaky layers and spiced filling.
Make the Creamy-Crust Dough
In a large mixing bowl, combine the 3 cups all-purpose flour and 0.5 teaspoon salt. Cut in the 1 cup cold, cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This ensures flaky layers later.
Add the 0.5 cup sour cream and 0.25 cup granulated sugar, mixing gently until the dough begins to come together. The sour cream adds moisture and richness that makes this crust uniquely tender. Drizzle in the 1 tablespoon ice water and mix just until the dough forms a shaggy mass. Avoid overworking.
Turn the dough out onto a lightly floured surface and knead gently 4-5 times just to combine. Divide into two equal portions, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour. Chilling prevents shrinking and makes rolling easier. Here's the secret: don't skip this step—it's what gives the crust that signature creamy texture.
Prepare the Apple Filling
Peel, core, and slice the 6 medium apples into ¼-inch thick slices. Toss immediately with 1 tablespoon lemon juice to prevent browning—this keeps the filling bright and fresh-tasting. In a large bowl, combine the apple slices with 0.75 cup packed brown sugar, 2 tablespoons ground cinnamon, and 0.25 teaspoon ground allspice. Mix gently but thoroughly to distribute the spices evenly.
Let the filling sit for 15 minutes at room temperature. This allows the juices to begin releasing, which creates a more flavorful filling when baked. The lemon juice also helps balance the sweetness of the apples and caramelizes beautifully during baking.
Roll and Assemble the Pie
Preheat your oven to 375°F. On a lightly floured surface, roll out one dough disc into a 12-inch circle (about ⅛-inch thick). Transfer carefully to a 9-inch pie dish, pressing gently to fit. Trim any excess dough hanging over the edge. Here's the pro tip: leave a 2-inch overhang for crimping later.
Pour the apple filling into the crust, mounding it slightly in the center. Roll out the second dough disc and cut into ½-inch wide strips for the lattice top. Arrange strips in a crisscross pattern over the filling, leaving a ½-inch gap between strips for steam to escape. Brush the lattice with beaten egg (the 1 whole large egg mixed with 1 tablespoon water) for a golden finish.
Bake to Golden Perfection
Place the pie on a baking sheet (to catch any drips) and bake for 45-50 minutes until the crust is deep golden brown and the filling bubbles around the edges. The lattice should be crisp but not burnt. If the edges brown too quickly, cover them with aluminum foil after 25 minutes and continue baking.
Remove from the oven and let the pie cool for at least 2 hours before slicing. This resting period allows the filling to set properly and the juices to redistribute. The crust will firm up as it cools, making it easier to slice cleanly. Sprinkle with the remaining 2 tablespoons granulated sugar just before serving for that classic pie finish.
Pro Tips For Making Sour Cream Apple Pie Little Pie Company
- Chill the Dough First: I learned this the hard way—rolling out warm sour cream dough straight from the fridge leads to sticky, uneven crusts. Press the dough between two sheets of parchment, then pop it in the freezer for 15 minutes before rolling. The cold makes it firm enough to handle without tearing, and your pie crusts will hold their shape when baking.
- Use Cold Butter Cubes: The Little Pie Company recipe calls for cold butter, but "cold" isn’t just "straight from the fridge." Cut your butter into ½-inch cubes and let them sit on the counter for 5 minutes before mixing—just enough to soften the edges so they distribute evenly in the dough. Overworked butter = tough crust; underworked butter = greasy patches.
- Don’t Overmix the Filling: The sour cream filling is forgiving, but too much stirring releases starch and turns it gluey. Mix the apples, sugar, and spices just until combined—lumps are fine. Then fold in the sour cream in two additions, keeping it cool. A slightly uneven filling tastes better than one that’s been overhandled into mush.
- Bake in Rounds, Not Stacks: Little pies bake faster than you think, and stacking them on the tray traps steam, making the bottoms soggy. Arrange them in a single layer with 1 inch between each, rotating the tray halfway through. If your oven runs hot, tent the edges with foil after 10 minutes—this keeps the crusts flaky without overbrowning the tops.
Creative variations of this sour cream apple pie little pie company
Creamy-Crust Variations
The signature sour cream crust can be adapted in exciting ways. For a nutty twist, replace ¼ cup of the all-purpose flour with ¼ cup almond flour—it adds subtle sweetness and a delicate crunch.
I've also experimented with 1 tablespoon of honey in the dough for a caramelized depth that pairs beautifully with the apples.
For a gluten-free option, use a 1:1 gluten-free flour blend like Bob's Red Mill, but add 1 extra tablespoon of sour cream to compensate for reduced gluten structure. 🥛
Filling Flavor Twists
While classic cinnamon shines, don't be afraid to experiment. Add ½ teaspoon of cardamom for a Middle Eastern-inspired warmth, or swap ¼ cup of the brown sugar for maple syrup to deepen the autumnal flavors.
For a spiced rum kick, simmer 1 tablespoon of rum with the filling before baking—it evaporates during cooking but leaves behind rich, boozy notes. I once made a version with dried cranberries mixed into the filling for a tart-sweet contrast that was absolutely divine. 🍎
Crust Alternatives
For a crustless version, press the dough into a 9x9-inch baking dish, prick it with a fork, and bake at 375°F for 12 minutes before adding the filling. This creates a golden, crisp base without traditional pie edges.
Another favorite is a double-crust with a crumb topping: mix ½ cup flour, ¼ cup brown sugar, and ¼ cup cold butter, then sprinkle over the lattice before baking.
For a savory-sweet twist, brush the crust with 1 tablespoon of melted butter mixed with 1 teaspoon of cinnamon after baking. 🌟
Seasonal Adaptations
Summer calls for peach or berry variations—swap apples for ripe peaches or blackberries, reduce sugar to ½ cup, and add 1 teaspoon of vanilla extract to the filling. For winter, try a spiced pear version with 1 teaspoon of star anise steeped in the filling juices.
I've also made a pumpkin-spice adaptation by blending 1 cup cooked pumpkin into the filling and adding ½ teaspoon of pumpkin pie spice. Each season brings new possibilities! ❄️
Make-Ahead Shortcuts
Prevent last-minute stress by prepping components ahead. Make the dough 2 days in advance and store it wrapped in plastic in the fridge—it develops even more flavor.
The filling can be mixed and refrigerated for up to 24 hours, though I recommend assembling the pie within 4 hours of baking for best texture. For a freezer-friendly version, bake the pie, cool completely, wrap tightly in foil, and freeze for up to 3 months.
Thaw overnight in the fridge before serving. 📅
Plating Presentation
Elevate your pie with simple yet striking presentation. Serve slices on warm, buttery pie plates with a dollop of vanilla bean ice cream or a scoop of salted caramel sauce. For a rustic look, dust with powdered sugar or toasted coconut flakes.
I love arranging slices on a wooden board with a sprinkle of cinnamon sticks for a cozy, bakery-style display. Garnish with fresh mint leaves** for a pop of color that brightens the golden crust. 🍽️
Nutrition facts
Frequently asked questions
Can I substitute Greek yogurt for sour cream in the crust?
Yes, but expect a slightly tangier flavor. Use ½ cup full-fat Greek yogurt and add 1 extra tablespoon of milk to match the moisture level. The texture will be slightly denser, but still delicious. For best results, let the dough rest 30 minutes longer before rolling to help with workability.
Why does my crust turn out tough instead of flaky?
Overworking the dough is the most common cause. Handle it minimally and keep everything cold—cold butter and chilled dough are key. Avoid adding extra flour unless absolutely necessary, and don't skip the 1-hour chilling before rolling. If the dough feels sticky, just let it rest another 15 minutes in the fridge.
Can I make this pie ahead of time?
Bake the pie 1 day ahead and store it at room temperature. For longer storage, refrigerate for up to 4 days or freeze for 3 months. Thaw overnight in the fridge before serving. Reheat slices in the oven at 350°F for 10 minutes with a splash of water in the pan to restore crispness.
What's the best way to prevent a soggy bottom crust?
Blind-bake the bottom crust for 12-15 minutes at 375°F before adding filling. Line it with parchment paper, fill with pie weights or dried beans, then bake. This creates a sturdy base that won't absorb filling juices. For extra insurance, sprinkle 1 tablespoon cornstarch on the baked crust before adding filling.
Can I use store-bought pie crust instead?
While possible, the sour cream crust's signature texture is worth making from scratch. If you must, use a deep-dish crust (not mini) and brush it with 1 tablespoon sour cream mixed with 1 tablespoon melted butter before adding filling. It won't be identical, but still tasty! For best results, try making the homemade version once—it's easier than you think.