Desserts
This Betty Crocker sour cream apple pie recipe captures that ideal tart-sweet harmony, topped with a crust so crisp it crumbles like fall’s first frost. The secret lies in the sour cream filling—it creates a creamy, velvety texture that keeps the pie moist for days.
I've perfected this recipe over years of baking, ensuring every slice has that signature buttery crust and spiced apple perfection.
What makes this recipe stand out is the combination of traditional techniques with modern convenience. The crust starts with cold butter cut into flour, creating flaky layers that become crisp yet tender when baked.
Meanwhile, the filling blends tart apples with just enough sugar to enhance their natural sweetness, while cinnamon and nutmeg add warmth. The sour cream not only thickens the filling but also gives it that signature creamy mouthfeel.
By the time it emerges from the oven, you'll have a pie with a golden, crackly crust and a filling that's neither too runny nor too dry—just right.
The aroma alone will have everyone gathering around the kitchen, and each bite delivers that perfect harmony of crisp apples, spiced warmth, and buttery crust. This is the kind of pie that becomes a family tradition, served warm with vanilla ice cream or cold for a refreshing dessert.
For those who love a little extra flair, a lattice crust adds visual appeal while keeping the filling visible. The recipe scales beautifully for gatherings, and leftovers reheat perfectly in the oven. Let's get started on creating this classic dessert that never goes out of style.
Ingredients for betty crocker sour cream apple pie
Nine essential ingredients transform into a classic pie with flaky crust and velvety filling.
| Ingredient | Amount | Notes |
|---|---|---|
| Granny Smith Apples 🍎 | 6 medium | Peeled and thinly sliced |
| All-Purpose Flour 🌾 | 2 ½ cups | Plus 1/4 cup for rolling |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for crust |
| Granulated Sugar 🍚 | 1 ¼ cups | Plus 1/4 cup for filling |
| Light Brown Sugar 🍚 | ½ cup | Packed for filling |
| Sour Cream 🥛 | 1 cup | Full-fat for best texture |
| Large Eggs 🥚 | 1 whole | For egg wash |
| Ground Cinnamon 🌿 | 2 tbsp | Plus 1 tsp for filling |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated preferred |
| Salt 🧂 | 1 tsp | Fine sea salt |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Ice Water 💧 | ¼ cup | For dough consistency |
The apples are the heart of this pie, so choose Granny Smiths for their tartness—they balance the sweetness perfectly. Most grocery stores carry them year-round, but local farmers markets in fall often have fresher options. Look for apples that are firm and free of bruises; they should yield slightly when gently pressed. If you can't find Granny Smiths, Honeycrisp or Braeburn work well as substitutes. For the crust, unsalted butter is non-negotiable—it creates those signature flaky layers. Grab a 1-pound block from the dairy section and let it sit at room temperature for 30 minutes before cubing. The all-purpose flour should be fresh; if it smells stale, toast it lightly in a dry pan for 5 minutes to revive its flavor.
No sour cream? Greek yogurt works in a pinch, though it may be slightly tangier. The brown sugar adds moisture to the filling, so don't skip it—it's what keeps the pie tender. For the spices, Penzeys or McCormick ground cinnamon and nutmeg are reliable, but if you're feeling fancy, freshly grated nutmeg from a microplane adds depth. The lemon juice brightens the filling, so use freshly squeezed if possible. If you're short on time, bottled lemon juice works, but reduce the amount to 1.5 tablespoons to account for its concentrated acidity. The ice water is crucial for the dough—it prevents the butter from melting too quickly and keeps the texture light.
Store the pie at room temperature for up to 4 hours before serving to let the filling set properly. Once cut, keep it covered in the fridge for 3-4 days. For longer storage, freeze individual slices wrapped in plastic for up to 3 months. The crust stays crisp when reheated—just warm slices in a 350°F oven for 10 minutes. This pie also reheats beautifully in the microwave for 20-30 seconds, though the crust will soften slightly. Leftovers make fantastic breakfast pastries—just reheat and top with whipped cream.
Why You'll Love This Recipe
- No-Roll-Crust Shortcut: I’ll admit it—I’m not a pie crust expert. This recipe skips the fuss entirely, using a buttery flour mixture that bakes into a golden, crispy lattice without a single roll or chill. Honestly, the first time I tried it, I thought it was cheating, but now it’s my go-to because it’s foolproof.
- Tart-Sweet Magic: Granny Smiths and brown sugar? Yes, please. The sharpness of the apples cuts through the creamy sour cream filling while the caramelized sugar gives it that perfect balance—like a hug for your taste buds. (Yes, even on a Tuesday night.)
- Leftovers That Last: This pie actually tastes better the next day, which means I can make it ahead for company or save slices for breakfast. Between us, I’ve reheated cold pieces in the oven with a drizzle of honey, and it’s still delicious.
- Budget-Friendly Crowd-Pleaser: You’re using pantry staples here—flour, butter, sugar—and a few apples. No fancy ingredients, just pure, satisfying dessert that feeds six for under $10. My daughter picks out the apples at the store, but still asks for seconds. That’s the real win.
Step-by-step instructions for Betty Crocker sour cream apple pie recipe
Here's the straightforward method for a pie with a flaky crust and perfectly balanced tart-sweet filling.
Prepare the Apple Filling
Peel and thinly slice the 6 medium Granny Smith Apples, discarding the cores. Toss the apple slices with the 2 tablespoons lemon juice in a large bowl to prevent browning. In a separate bowl, whisk together the 1 cup sour cream, 1.25 cups granulated sugar, 0.5 cup packed light brown sugar, 1 tablespoon ground cinnamon, 0.5 teaspoon ground nutmeg, and 1 teaspoon salt. Stir the sugar mixture into the apples until evenly coated.
This combination of sour cream and sugars creates that signature Betty Crocker tang-sweet balance. The lemon juice preserves the apples' bright flavor while preventing them from turning mushy during baking. I like to let the filling sit for 15 minutes before filling the crust—this allows the apples to release some moisture, which helps create a thicker sauce after baking.
Make the Pie Crust Dough
In a large mixing bowl, combine the 2.5 cups all-purpose flour and 1 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. Gradually add the 0.25 cup ice water, mixing just until the dough comes together. Be careful not to overwork it.
The cold butter is crucial here—it creates flaky layers in the crust. I press the dough into a disk, wrap it tightly in plastic, and refrigerate for at least 1 hour before rolling. This resting period relaxes the gluten, making it easier to handle and preventing shrinking during baking. Divide the dough into two equal portions for the top and bottom crusts.
Assemble the Pie
Preheat your oven to 375°F. On a lightly floured surface, roll out one portion of the dough into a 12-inch circle. Transfer it to a 9-inch pie dish and press it gently into the bottom and up the sides. Trim any excess dough hanging over the edge. Pour the apple filling into the crust, mounding it slightly in the center.
Roll out the second portion of dough and place it over the filling. Seal the edges by pinching them together with your fingers or a fork. Cut a few slits in the top crust to allow steam to escape. Brush the top crust with the beaten large egg for a golden finish. I always sprinkle a little extra granulated sugar on top before baking—it caramelizes beautifully and adds that classic pie look.
Bake to Golden Perfection
Place the pie on a baking sheet to catch any drips and bake for 50-55 minutes until the crust is deep golden brown and the filling is bubbling through the slits in the top crust. If the edges start browning too quickly, cover them with strips of aluminum foil. The pie is done when the filling is thickened and the crust is crisp.
Remove from the oven and let the pie cool completely on a wire rack before slicing. This resting period is essential—it allows the filling to set properly and prevents a runny pie. The contrast between the flaky crust and the tangy-sweet apple filling makes every bite worth the wait. Serve with vanilla ice cream for the ultimate dessert experience.
Pro Tips For Making Betty Crocker Sour Cream Apple Pie
- Pre-Cook Your Apples: The recipe calls for raw apples, but I’ve learned the hard way—tossing them in the filling without a quick pre-cook means a soggy bottom crust. Simmer them for 5 minutes first: peel, core, and slice, then cook in the sugar mix until just tender. This keeps the filling thick and the crust crisp.
- Chill the Dough: Betty Crocker’s recipe might not mention this, but rolling out cold dough is a game-changer. Wrap the pie crust in plastic and refrigerate for 20 minutes before fitting it into the pan. Warm dough stretches and shrinks, leading to a messy, uneven crust—no one wants to fix that mid-bake.
- Skip the Extra Water: The recipe might say to add water to the filling, but I’ve found sour cream and eggs already do the job. Water dilutes the flavor and makes the filling gummy. If the mix seems too thick, add just 1 tablespoon of milk instead—it blends better and keeps the texture perfect.
- Vent That Top Crust: A fully sealed top crust traps steam, leading to a burst pie or a soggy top. Cut a few slits in the crust before baking—about 4 or 5, spaced evenly. It’s an easy fix that guarantees a golden, flaky finish without the mess. (Yes, even if you’re impatient like me.)
Make-ahead tips for betty crocker sour cream apple pie
Prep Ahead
Assemble the entire pie—crust, filling, and top—up to 24 hours before baking. Wrap it tightly in plastic wrap and refrigerate. This gives the apples time to soften slightly and the filling to meld flavors.
I find the crust handles this well, though it may need 10-15 extra minutes in the oven to crisp up properly after refrigeration. 📅
Freezer-Friendly
For a true make-ahead meal, bake the pie partially (about 35 minutes at 375°F) until the crust is set but the filling is still soft. Cool completely, then wrap tightly in heavy-duty aluminum foil and freeze for up to 3 months.
When ready to serve, bake at 350°F for 20-25 minutes until heated through. This method preserves the crust's flakiness and keeps the filling creamy.
Crust Prep Shortcut
Roll out and fit the bottom crust into the pie dish 1 day ahead. Cover it with plastic wrap and refrigerate. When ready to assemble, simply add the filling and top crust.
The chilled bottom crust stays sturdy, preventing shrinking during baking. For extra convenience, use pre-made pie crust from the refrigerated section—just follow the package instructions for rolling and fitting.
Filling Prep
Prepare the apple filling 1 day in advance and store it in an airtight container in the refrigerator. The sour cream will thicken slightly, which is perfect—just stir it gently before assembling the pie.
This step saves time on baking day and ensures the filling is at room temperature when you're ready to bake, promoting even cooking. 🥛
Lattice Crust
If you're making a lattice crust, cut the dough strips 1 day ahead and store them between layers of parchment paper in the fridge. When ready to assemble, simply arrange the strips over the filling.
This technique adds visual appeal while keeping the pie's texture light and airy. For a rustic look, use a fork or pizza cutter to create the lattice pattern.
Reheating Leftovers
Slice the pie and store individual portions in airtight containers for up to 4 days. To reheat, cover slices with a damp paper towel and microwave on medium power for 30-45 seconds.
For a crispier crust, place slices on a baking sheet and warm in a 350°F oven for 10 minutes. This method restores the crust's flakiness while gently warming the filling. 🔥
Nutrition facts
Frequently asked questions
Can I substitute Greek yogurt for sour cream in this recipe?
Yes, you can use Greek yogurt in a pinch, but the texture will be slightly tangier. For every 1 cup of sour cream called for, use 1 cup full-fat Greek yogurt. The pie will still be delicious, though the filling may have a slightly thicker consistency.
How do I prevent the crust from getting soggy?
Prevent a soggy bottom by pre-baking the crust for 10 minutes at 375°F before adding the filling. You can also create a barrier by sprinkling 1/4 cup of crushed cornflakes or graham cracker crumbs on the bottom crust before filling. This absorbs excess moisture and keeps the crust crisp.
Can I make this pie ahead of time?
Assemble the pie completely (including the top crust) up to 24 hours ahead and refrigerate it wrapped tightly in plastic. Bake it straight from the fridge, adding 10-15 extra minutes to the baking time. For longer storage, bake it partially (about 35 minutes at 375°F), cool completely, then freeze for up to 3 months.
What's the best way to reheat leftover slices?
For a crispy crust, place slices on a baking sheet and warm in a 350°F oven for 10 minutes. For a quicker option, cover slices with a damp paper towel and microwave on medium power for 30-45 seconds. The microwave method softens the crust slightly, while oven reheating restores its flakiness.
Why does my filling look too runny after baking?
Runny filling usually means the pie wasn't baked long enough or the oven temperature was too low. Ensure your oven is fully preheated to 375°F and bake until the filling is bubbling and the crust is golden brown. If using very tart apples, reduce the sugar slightly (1/4 cup less) to help thicken the filling naturally.