This Sour Apple Pie recipe hits all the flavor money spots. The sweet and sour elements of this fabulous flavor team will redefine your favorite apple pie dessert. The single sourdough unbaked Pie crust compliments this easy crumble top dessert in the very best way.
Homemade Food Junkie has MANY apple recipes. Our pie apple trees are responsible for that. When I see buckets of apples sitting on my kitchen floor I get busy creating new recipes and putting them up in applesauce , Dried Apple Chips and making apple desserts like this one.
This Fall I have only a large bowl or two of apples to deal with. Our pie apple trees did not set fruit very well due to our cold, late spring. So this may be this year’s only new apple recipe. We shall see.
This old fashioned and rustic sour apple pie will look great on my Thanksgiving dessert table this year in our (still unfinished) addition. Rustic Thanksgiving indeed!
A Word about the Pie Crust:
This pie crust is a discard sourdough recipe. I LOVE it! If you are a sourdough baker this pie crust is a must make!
Your counters and fridge are NOT stuffed with containers of sourdough starter you are looking to use? Try our coconut oil pie crust instead. You only need one half of that recipe, unbaked.
Of course you could REALLY cheat and buy a pie crust. Up to you of course. But the flavor of this sourdough pie crust recipe really compliments the sour apple pie perfectly. Give it a try!
Don’t ask me why I made this pie. I just wanted a sour apple dessert and I had some sour cream to use up. And the apples…
I have never made a sour apple pie before. Or eaten one in so long I don’t remember. So I had to hunt down a recipe and then, of course, I adapted it to my preferences.
I hope you feel free to do that too. Cooking from scratch is creative and freeing. Just don’t get so carried away you lose the integrity of the pie texture and flavor. It still needs to be a sour apple pie at the end of it all.
The finished pie..
Sour apple Pie should hold together on a fork and have a creamy aspect to it. The sour cream is a marvelous teammate with the apples we used. Please do NOT try a sweet apple with this recipe. The tanginess of the pie apples is perfect with the sour cream and sweeteners I used.
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Sour Apple Pie Recipe Notes:
I chose to use a little bit of caramel sauce and pure maple syrup for my sweetener rather than white granulated sugar. The caramel flavors add a lot to the filling flavor. If you don’t want to make a whole batch of our homemade buttermilk caramel sauce for the small amount this recipe calls for…you could buy a store bought brand to keep things simple.
Pure maple syrup is always hanging around here. I use it often to replace my white sugar in any recipe I think it will enhance. This sour apple pie is a great fit for these sweeteners. Apples, maple and caramel just go together.
For the crumble I wanted a bit of crunch. So I fine ground walnuts (you could use pecans) in my food processor and mixed it with the brown sugar. Then I diced up the cold butter and spread the chunks over the top of the crumble. Which is why the top looks glazed. It is! Also, I decorated the pie top simply. I cut out three raw dough shapes of autumn leaves to pretty it up. I love the way it came out (check out the pic at the top of this post).
OIL YOUR PIE PLATE: This may apply only to the sourdough pie crust. But our sour apple pie was a bit of a beast to serve out of the plate. It tended to stick to the pie plate side walls. Annoying. So I suggest you oil your pie plate before you add the crust to avoid this problem. We used our sourdough pie crust on a pumpkin pie and I DID oil that pie plate. It served up like a dream.
- In a large bowl, beat eggs. Add sour cream.
- Whisk in Caramel sauce, maple syrup, flour, vanilla and salt; mix well.
- Stir in chopped apples. Pour into UNBAKED pie shell.
- Bake at 375° for 15 minutes.
- Meanwhile, combine brown sugar and finely chopped nuts. Sprinkle over the top of pie.
- If desired, cut leaf shapes (or whatever shapes you prefer) out of your extra dough and arrange as desired on the crumble top.
- Sprinkle the diced cold butter chunks evenly over the crumble top.
- Return to oven for 20 to 25 minutes or until filling is set. (If the pie crust edge is too browned arrange tinfoil strips or pie crust shields around the edge of the pie now to prevent further browning while baking.)
- Cool completely on a wire rack.( I let mine site several hours in the fridge to really cool it down.) Serve or cover and refrigerate. Yield: 8 servings.
Recipes adapted from Taste Of Home