Sour Cream Apple Pie

A crunchy oat and pecan streusel contrast the silky cream filling of this speedy winter pie.


Sour Cream Apple Pie


  • One 9" Pie shell
  • ¾ cup Sour cream
  • 1 Tbsp. Corn starch
  • 1/3 cup White sugar
  • 1 tsp. Vanilla extract
  • ½ tsp. Nutmeg
  • 4 large BC Tree Fruit apples, mixed variety*
  • ½ cup Whole pecans
  • 2 Tbsp. Salted butter
  • 2 Tbsp. Rolled oats
  • 2 Tbsp. Flour
  • 2 Tbsp. Brown sugar, dark or light
  • ½ tsp. Ground cinnamon and cloves

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  • STEP 1

    For the Pastry
    One 9” Pie shell, pre-made or from our recipe here
    Or One pre-made frozen 9” pie shell.

  • STEP 2


    • ¾ Cup Sour cream (14%)
    • 1 Tablespoon corn starch
    • 1/3 Cup White sugar
    • 1 Tsp Vanilla extract
    • ½ Tsp Nutmeg
    • 4 Large, thinly sliced BC Tree Fruit apples, *Golden Delicious, McIntosh, Granny Smith, and Spartan will blend nicely in any combination.

    Mix sour cream, corn starch, sugar, vanilla, and nutmeg together. Peel, core, and thinly slice apples, mixing the varieties together into the sour cream filling. 

  • STEP 3

    ½ Cup Whole pecans, toasted
    2 Tbsp Salted butter
    2 Tbsp Rolled oats, quick-cooking or whole
    2 Tbsp Flour
    2 Tbsp Brown sugar, dark or light
    ½ Tsp each Ground cinnamon and cloves

  • STEP 4

    Place pecans on a cookie sheet in the oven, preheat to 375ËšF. Remove the pecans when the oven is at temperature. Process the streusel ingredients in a food processor when pecans have cooled.

  • STEP 5

    Layer the filling evenly into the pie crust and sprinkle the streusel on top.

    Bake in the lower third of the oven at 375°F for one hour. Cool and serve.