Sour Cream Apple Pie

 Sour Cream Apple Pie

This recipe will make 2 pies and is very tasty! I made one with a bottom crust and one without a bottom crust.  The topping is a crumble rather than another crust.  You can make the pie with or without a crust.  This crust is super easy and always turns out perfect with no fuss at all.

Want more recipes like this?  Check out my Leisure Adventure cookbook at:


Pie Crust: (this is for 1 pie crust bottom only, repeat the process and ingredients if you want a bottom crust on both pies).

In a regular sized pie pan combine the following after spraying the pan with PAM baking spray.


PAM baking spray

1 1/2 cups all purpose flour

1 teaspoon salt

2 tablespoons cold milk

1 1/2 teaspoons sugar (plus another teaspoon to sprinkle on the unbaked crust prior to adding filling)

1/2 cup canola or similar oil

Pour all ingredients into the pie pan and combine the ingredients thoroughly with a fork.  Pat the dough into an even layer across the bottom of the pan and up the sides of the pan.  Crimp dough edge using your thumb and index finger to create a ridged edge all along the top edge.  Sprinkle the crust with the other teaspoon of sugar and place the crust in the refrigerator while you make the filling.

Filling: (this is enough filling for 2 pies)

5 tablespoons all purpose flour

1/2 teaspoon salt

16 oz. good quality sour cream (makes a big difference!)

7 oz. plain Fage yogurt

6 – 7 cups thinly sliced baking apples ( I used 2 varieties to kick up the contrast of flavors)

5 eggs, slightly beaten

1 1/2 – 2 teaspoons pure vanilla extract

Combine the filling ingredients and then add to chilled pie crust.

Bake in pre heat convection oven at 400 degrees for 15 minutes.  Leave the pie in the oven but lower temperature to 325 degrees for the next 25 -30 minutes. Cover the top of the pie with foil if the pie is browning too quickly.

Make the topping below.  You will add the topping after the above baking times.

Topping: (for 2 pies)

2/3 cup all purpose flour

2 1/2 teaspoons cinnamon

2/3 cup sugar

1/2 cup diced unsalted butter

*1/4 cup fresh blueberries

* 3 strawberries, fan sliced


Combine the topping ingredients in a medium bowl and work the butter into the flour and other ingredients with clean hands to create a crumble.  Place in the refrigerato

When pie has finished the above baking, remove from the oven and add the topping crumble and berries in the center if you like.

Increase the convection oven temperature to 400 degrees and bake the pies for another 10 minutes.

Remove from the oven and cool.  Place in the refrigerator until ready to serve.



Mary Jane Curry

Mary Jane Curry and husband Jeff love RVing and travel in a 2013 Roadtrek RS Adventurous motorhome. She is a Nurse Practitioner, Physician Assistant and Registered Nurse in Emergency and Occupational Medicine, and is nearing retirement and has great enthusiasm for the travels and adventures awaiting. Her love of food science and food presentation led her to pursue a secondary career about 10 years ago when she became a certified Personal Chef and owner of Custom Cuisine in Southern California. She received her training and certification through the United States Personal Chef Association, an organization with Personal Chef membership in both the US and Canada. She plans to share many recipes here for RVers!

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