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.

Sour Apple Pie with a Sourdough crust. Scrumptious!

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!

Sour Apple Pie is made with tart apples like fujis. Notice the pie crust. This is a sourdough discard pie crust for all you sourdough bread bakers out there. It’s REALLY good!

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 my sourdough pie crust really is the perfect pie crust for this sour apple pie. If you are a sourdough baker Give it a try!

Sour Apple Pie has a creamier filling. Not at all like our more traditional  Caramel Apple Pie. But incredibly delicious!

Dutch apple Pie:

This is the first Dutch Apple pie I have ever made. I usually do a two pie crust for my caramel apple pie. Or I use pie cut outs for the top crust to keep things fun and simple.

This time I used a crumb topping for apple pie and also made a few cut outs to keep it cute. I love the rustic results it gave the pie. And yes, it is delicious!

This is such an easy apple pie recipe. Just my style. Of course I adapted the apple crumble pie filling and topping 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.

This recipe needs to be a sour cream apple pie at the end of it all. Maybe don’t use yogurt in this recipe as a substitute for the sour cream. I think you’ll miss that tang in this apple pie filling.

sour apple pie bite

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. This is how I made the crumble.

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!

The pie top decor is simple. 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).

Tip:

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.

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.

Sour Apple Pie topping is glazed with butter.

Yield: 10 pieces of pie

Sour Apple Pie Recipe with a Sourdough Crust

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

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.

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Ingredients

• 2 large eggs
• 1 Cup sour cream
• 31/2 Cups apples (pie apples-peeled and chopped)
• 1/2 Cup caramel sauce
• 1/4 Cup pure maple syrup
• 1 tsp. vanilla
• 1/2 tsp. almond flavoring
• 1/3 Cup Flour
• 1 tsp. cinnamon
• 1 unbaked Pie shell (I used our homemade sourdough pie crust)
• 1/2 Cup brown sugar
• 1/2 Cup walnuts (chopped fine)
• 3 Tablespoons cold stick butter (diced in small cubes)

Instructions

1. Oil the pie plate
2. Prepare the pie crust. I used my sourdough pie crust.
3. Preheat oven to 375 degrees F.
4. In a large bowl, beat eggs. Add sour cream.
5. Whisk in Caramel sauce, maple syrup, flour, flavorings and salt. Mix well.
6. Stir in chopped apples. Pour into pie shell. Bake at 375° for 15 minutes.
7. Meanwhile, combine brown sugar and cut in butter until mixture is crumbly. Sprinkle over top of pie.
8. Return to oven for 20 to 25 minutes or until filling is set.
9. Cool completely on a wire rack. Serve or cover and refrigerate.

Nutrition Information:

Yield:

10

Serving Size:

1 piece of pie
Amount Per Serving:Calories: 430 Total Fat: 16g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 60mg Sodium: 200mg Carbohydrates: 72g Fiber: 6g Sugar: 49g Protein: 6g

Recipes adapted from Taste Of Home