Sour Cream Apple Pie


This recipe earned top honors in the 1998 Upstate Living magazine apple pie contest. It was created by Danielle Zemenz from Camillus, NY.


  • 3 pound(s) slice tart New York State apples
  • 3/4 pound(s) cup sour cream
  • 1 pound(s) egg
  • 2/3 cup sugar
  • 1 tablespoon(s) flour
  • 1 teaspoon(s) vanilla
  • 1 teaspoon(s) cinnamon
  • 1/4 teaspoon(s) ground nutmeg
  • 1 pie shell


  • 1/2 cup flour
  • 1/3 cup brown sugar
  • 1 teaspoon(s) cinnamon
  • 1/2 cup cold butter cut in pieces
  • 1/4 cup chopped walnuts


  1. Preheat oven to 400̊. Whisk sour cream and egg in bowl until well blended. Whisk sugar, flour, vanilla, cinnamon and nutmeg. Stir in apples. Spread in unbaked pie shell mounding in center.
  2. Topping: Mix flour, sugar and cinnamon in medium bowl. Cut in butter until mixture resembles coarse crumbs. Stir in walnuts. Sprinkle evenly over filling and press down lightly. Bake 50-60 minutes until topping is dark brown and apples are tender when pierced. If topping browns too quickly, drape a piece of foil over pie.