I’ll be honest—pie crust used to intimidate me. Whenever I tried making homemade dough, I’d end up with something that tore or shrank too much in the pan. But once I discovered this sour cream crust recipe, everything changed. It’s almost impossible to mess up, and believe me, I’ve put it to the test! It comes out perfectly flaky, buttery, and just the right texture whenever I whip it up.
For anyone who’s been scared of making pie crust from scratch, this recipe will change your perspective.
Over the years, I’ve also experimented with many apple pie fillings, and this applie pie recipe has consistently been a hit in my household. I love that the consistency is spot-on—not too runny, but with enough gooeyness to feel like a true, classic apple pie. In fact, every Thanksgiving, I’m the one people beg to bring “that apple pie,” and my husband requests it annually for his birthday. What can I say? Good pie is irresistible!
To me, nothing says dessert like a warm apple pie. The aroma of cinnamon and nutmeg filling the kitchen brings a nostalgic comfort that’s hard to match. If you’ve been searching for a foolproof crust and a foolproof filling, this All-American Apple Pie recipe is the perfect combination.
Ingredients
Crust:
- 1½ cups all-purpose flour
- 2 teaspoons sugar
- ¼ teaspoon salt
- 10 tablespoons frozen butter
- ½ cup sour cream
Filling:
- 7–8 apples (I like a mix of Granny Smith and Gala)
- 1 tablespoon lemon juice
- ½ cup brown sugar
- ¼ cup white sugar
- 1½ teaspoons cinnamon
- ¼ teaspoon nutmeg
- 2 tablespoons cornstarch
- ¾ cup + 2 tablespoons apple cider or apple juice (divided)
- 2 teaspoons vanilla extract
- 2 tablespoons butter
Instructions
- Prepare the Crust
- Whisk together the flour, sugar, and salt in a medium bowl.
- Grate the frozen butter directly into the dry ingredients using a cheese grater. Toss gently to combine, ensuring the butter shreds are coated in flour.
- Add the sour cream and mix by hand until the dough comes together. It will be a bit shaggy, but that’s okay.
- Form the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes to 1 hour.
- Blind-Bake the Crust
- Preheat your oven to 400°F (200°C).
- Once chilled, roll out the dough on a floured surface to about ¼ inch thick. Carefully place it into your pie pan, trimming any excess dough around the edges.
- Line the crust with parchment paper or foil, then fill with pie weights (dry beans or rice work in a pinch).
- Blind bake the crust for 20 minutes. Remove from the oven, discard the pie weights, and set the crust aside while you prepare the filling.
- Make the Filling
- Peel and slice the apples into bite-sized pieces.
- Combine the apples, lemon juice, brown sugar, white sugar, cinnamon, nutmeg, and ¾ cup of apple cider (or juice) in a large pot or saucepan.
- Cook over medium heat for about 10 minutes, stirring occasionally to prevent sticking.
- In a small bowl, whisk together the remaining 2 tablespoons of cider (or juice) with the cornstarch until smooth. Pour this mixture into the pot and cook for another 3 minutes to thicken.
- Remove the pot from heat and stir in the vanilla extract and 2 tablespoons butter until fully combined.
- Assemble and Bake
- Reduce your oven temperature to 325°F (160°C).
- Carefully spoon the warm apple filling into your partially baked crust.
- Return the pie to the oven and bake for an additional 25–30 minutes, or until the crust is golden brown and the filling is bubbling around the edges.
- Let the pie cool on a wire rack before slicing.
- If you like, top it with ice cream or whipped cream for an extra special treat!
Enjoy your All-American Apple Pie! This recipe has become a beloved tradition in my family, and I hope it brings as much warmth to your table as it does to ours.
