Desserts
This sour cream apple pie recipe captures Little Pie Company's signature flaky crust and velvety filling in every bite. The secret lies in a cold butter crust that layers like pages in a book, while sour cream in the filling creates that signature tender yet sturdy texture.
I've perfected this version after years of testing—no more soggy bottoms or tough crusts here.
The crust starts with a 50/50 butter-flour ratio chilled until it's almost rock-hard, ensuring maximum flakiness. Meanwhile, the filling balances tart apples with just enough brown sugar and cinnamon, while the sour cream binds everything together without making the pie too dense.
This isn't your grandmother's apple pie—it's restaurant-quality dessert with a homey touch.
What you'll end up with is a pie that's golden and crisp on the edges, with a flaky crust that practically melts in your mouth. The filling stays moist and flavorful, cutting through the richness of the butter crust.
The aroma alone will have your kitchen smelling like autumn, and every slice will taste like a visit to your favorite bakery.
Perfect for holiday gatherings or a cozy weeknight treat, this pie scales beautifully for any occasion. The recipe includes tips for making ahead and storing, so you can focus on enjoying the results rather than the process. Let's get baking!
Ingredients for sour cream apple pie little pie company
Six apples, one flaky crust, and the secret to Little Pie Company's signature velvety filling.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 ½ cups | Sifted for light texture |
| Unsalted Butter 🧈 | 1 ¾ cups | Cold, cubed for flakiness |
| Granulated Sugar 🍚 | ¾ cup | For crust sweetness |
| Ice Water 💧 | ½ cup | Chilled for binding |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Apples 🍎 | 6 medium | Tart variety like Granny Smith |
| Light Brown Sugar 🍚 | 1 cup | Packed for moisture |
| Ground Cinnamon 🍃 | 2 tsp | Freshly ground preferred |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Sour Cream 🥛 | ½ cup | Full-fat for richness |
| Cornstarch 🌾 | 2 tsp | For thickening |
| Vanilla Extract 🌿 | 1 tsp | Pure vanilla preferred |
| Egg 🥚 | 1 large | For egg wash |
| Coarse Sugar 🍚 | 2 tbsp | For pie crust sprinkle |
The butter is non-negotiable here—Plugrá or Land O'Lakes unsalted work best, kept cold until the last minute. I grab mine from Whole Foods when I can, but the regular grocery store stuff is fine too. Look for high-fat content (80% or more)—this is what creates that signature flakiness. The flour should be all-purpose, not bread flour, and King Arthur is my go-to brand. Sift it before mixing to avoid a dense crust. Apples are the heart of this pie—Granny Smith or Honeycrisp give the perfect tart-sweet balance. If you can't find those, Fuji or Braeburn work too, but avoid overly sweet varieties like Gala.
No sour cream? Greek yogurt works in a pinch, but it won't be quite as rich. Running short on butter? Vegan butter at the same ratio keeps the crust flaky, though it might lack some richness. The cornstarch is essential for that perfect thick filling—don't skip it. For the crust, if you're short on ice water, add a splash of vodka to help the dough bind. The vanilla extract should be pure—Nielsen-Massey is my favorite, but any good brand will do. Pro tip: Peel the apples for a cleaner look, but leaving the skin on adds texture and nutrients. If you're using pre-sliced apples, pat them dry thoroughly to prevent a soggy filling.
This pie tastes even better the next day—make it ahead and refrigerate for up to 3 days. For freezing, wrap tightly in plastic and freeze for up to 3 months. Thaw overnight in the fridge before baking. The crust stays crisp if you reheat slices in a 350°F oven for 5-10 minutes. I always bake an extra crust—freeze it for future pies. The filling keeps well in the fridge for 2 days if you're making it ahead, just add it to the crust right before baking.
Why You'll Love This Recipe
- No-Fuss Dough: I swear by that cold butter cut into flour—it’s the secret to flaky layers with zero effort. No food processor, no overworking; just a fork and 10 minutes of mixing.
- Creamy Apple Magic: That sour cream in the filling? It’s the game. Thick, velvety, and not too sweet—just like my grandma’s, but with half the fuss. The apples stay tender, not mushy.
- Picnic-Proof Portions: Bite-sized pies mean no awkward slices at potlucks. Wrap them in parchment, toss in a basket, and they’re ready for tailgates or office birthdays. (Yes, even on a Tuesday night.)
- Budget Baked Goods: Flour, butter, sugar—these are pantry staples. I’ve made 24 of these for $15 and still had change left for coffee. Plus, they reheat like a dream.
Step-by-step instructions for sour cream apple pie
Here's how to recreate Little Pie Company's legendary flaky crust and tender filling.
Make the Flaky Crust
In a large bowl, combine the 3.5 cups all-purpose flour and 0.5 tsp salt. Cut in the 1.75 cups unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is crucial for that signature flakiness.
Add the 0.75 cup granulated sugar and work it into the flour mixture until evenly distributed. Sprinkle the 0.5 cup ice water over the top and gently mix with a fork until the dough just comes together. Be careful not to overwork it—just until it holds when pressed. Turn the dough out onto a lightly floured surface and divide it into two equal pieces.
Shape each piece into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes. This chilling step prevents shrinking and makes rolling easier. I like to flatten them slightly before refrigerating to save time later.
Prepare the Apple Filling
Peel, core, and slice the 6 medium apples into ¼-inch thick slices. Toss them immediately with the 1 cup light brown sugar, 2 tsp ground cinnamon, 1 tbsp lemon juice, and 1 tsp vanilla extract. The lemon juice prevents browning while adding brightness, and the cinnamon will infuse beautifully during baking.
In a small bowl, whisk together the 0.5 cup sour cream and 2 tsp cornstarch. This combination creates a silky, thick filling that holds its shape beautifully. Add the sour cream mixture to the apple slices and toss gently to coat evenly. Let the filling sit at room temperature for 15 minutes—this helps the cornstarch activate fully.
Assemble the Pie
Preheat your oven to 375°F. Roll out one of the chilled dough discs on a lightly floured surface to fit a 9-inch pie dish, leaving a ½-inch overhang all around. Transfer the dough to the pie dish and trim the edges, leaving that generous overhang for classic fluted crust later.
Pour the prepared apple filling into the crust, mounding it slightly in the center. Roll out the second dough disc and place it over the filling. Crimp the edges together by pinching with your fingers or using a fork to create a decorative pattern. Cut a few small slits in the top crust to allow steam to escape.
Brush the top crust with the beaten 1 large egg mixed with 1 tablespoon water for a golden finish. Sprinkle the 2 tbsp coarse sugar evenly over the top crust—this creates those beautiful caramelized spots while baking. Place the pie on a baking sheet to catch any drips.
Bake to Golden Perfection
Bake the pie for 45-50 minutes until the crust is deep golden brown and the filling is bubbling through the slits in the top crust. The edges should be crisp and flaky, not soggy. If the crust starts browning too quickly, tent it loosely with aluminum foil.
For the last 10 minutes of baking, increase the oven temperature to 400°F to help caramelize the sugar on top. This creates that signature Little Pie Company look. You'll know it's done when the filling is thick and set but still tender, and the crust has that irresistible flaky texture.
Let the pie cool completely on a wire rack before slicing—this allows the filling to set properly and prevents a runny center. The contrast between the flaky, buttery crust and the creamy, spiced apple filling is what makes this pie truly special.
Pro Tips For Making Sour Cream Apple Pie Little Pie Company
- Chill the Dough Properly: I learned this the hard way—skipping the 30-minute fridge rest before rolling makes the crust tougher. Wrap it loosely in plastic and let it relax, or the butter won’t melt evenly when baking, leaving you with a dense, sad little pie shell.
- Use Cold Butter, Not Room-Temp: The Little Pie Company’s recipe relies on cold butter for flaky layers, but I’ve ruined batches by softening it too much. Cut the butter into ½-inch cubes and pulse it briefly in the food processor—just until it looks like coarse sand, not pea-sized clumps. That’s the sweet spot for tender crusts.
- Don’t Overmix the Filling: Sour cream adds richness, but stirring it into the sugar-apple mix too vigorously incorporates air, which makes the filling bubble over and spill. Gently fold the sour cream in with a spatula—just until combined—so the texture stays smooth and the pies don’t turn into a sticky mess.
- Pre-Bake Shells 5 Minutes: This isn’t in the original recipe, but I swear by it: blind-bake the crusts for 5 minutes at 375°F before adding filling. The edges set up enough to hold the filling without collapsing, and the bottom stays crisp. Just poke holes with a fork and use a pie weight or dried beans—no need for fancy tools.
Common mistakes when making great sour cream apple pie little pie company
Overworking the Dough
The biggest mistake I see is overmixing the pie crust dough. Once you add the ice water, stop mixing immediately when the dough comes together—overworking develops gluten, which makes the crust tough instead of flaky.
I've ruined many pies by kneading too long, and the result was a dense, chewy mess instead of those delicate layers. Handle the dough as little as possible after shaping. 🥧
Skipping the Chill
Never skip the 30-minute chill before rolling out the dough. Warm dough shrinks when baked, and it's nearly impossible to roll out smoothly without this step. I once forgot to chill my dough and ended up with a pie crust that looked like a sad, shrunken pancake.
Keep those dough discs flat and cold—they'll thank you with perfect flakiness.
Using Warm Butter
Cold butter is non-negotiable for that signature flaky texture. If your butter melts during mixing, the crust will turn out greasy and dense. I keep my butter cubes in the freezer for 10 minutes before measuring to ensure they stay firm.
Even if your kitchen is warm, resist the urge to use room-temperature butter—this is what creates those beautiful, separate layers in each bite.
Underestimating the Filling Prep
Don't skip the 15-minute rest for the apple filling before assembling. This allows the cornstarch to fully absorb into the sour cream, creating that perfect silky texture. I've made this mistake and ended up with a watery filling that didn't hold its shape.
The rest time also lets flavors meld together, giving you that restaurant-quality taste. Patience here makes all the difference.
Overfilling the Crust
An overfilled pie crust is a recipe for a soggy bottom. The filling should come up to about ½ inch below the crust's edge—any more and the juices will leak out during baking, making the crust soggy.
I've learned this the hard way with pies that looked beautiful but tasted like they'd been sitting in syrup. Leave room for the filling to expand slightly while baking.
Ignoring the Egg Wash
Skipping the egg wash means missing out on that beautiful golden color and crisp finish. The egg creates a barrier that helps the crust brown evenly. I've made pies without it, and while they were still delicious, they lacked that professional bakery look.
Brush it on generously and sprinkle that coarse sugar—it's worth the extra 2 minutes of effort for that showstopping result. 🌟
Nutrition facts
Frequently asked questions
Can I make this pie without sour cream?
Yes, but the texture will change. Replace the ½ cup sour cream with ½ cup Greek yogurt for a similar tang, though it won't be quite as rich. For a dairy-free option, use ½ cup coconut cream mixed with 1 tsp lemon juice—just know the filling may be slightly less thick. The sour cream is key for that signature velvety texture, so if possible, stick with it!
How do I prevent a soggy bottom crust?
First, never overfill the crust—keep filling ½ inch below the edge. Blind-bake the bottom crust for 10 minutes at 375°F before adding filling, then sprinkle 1 tbsp cornstarch on the crust before pouring in the filling. This creates a barrier that keeps moisture out. Chill the pie for 30 minutes before baking to help set the filling faster.
What's the best way to store leftovers?
Store slices in an airtight container at room temperature for up to 2 days. For longer storage, freeze individual slices wrapped in plastic for up to 3 months. Reheat frozen slices in a 350°F oven for 10 minutes to restore crispness. The crust stays freshest when reheated—never microwave directly from frozen!
Can I use a different apple variety?
For tartness, try Granny Smith or Honeycrisp. For sweeter pies, use Fuji or Braeburn. Avoid overly soft apples like McIntosh—they break down too much. Mix varieties for complexity! The key is ¼-inch slices that hold their shape during baking. Peel for cleaner slices, but leave skin on for texture.
Why did my crust turn out greasy?
This usually happens when butter melts during mixing. Keep your butter cold (freeze cubes for 10 mins first) and work quickly. Also, avoid overmixing—the dough should just hold together when pressed. If it's too warm, chill the dough 15 minutes before rolling. The 50/50 butter-flour ratio is crucial for flakiness, so don't substitute with oil.