Desserts
This sour cream apple walnut pie brings Little Pie Company's signature buttery crust and spiced filling to life in a single, showstopping dessert. The secret lies in a creamy sour cream base that keeps the filling tender, while warm cinnamon and nutmeg add depth to every bite.
I've perfected this recipe to deliver that restaurant-quality texture—flaky crust, perfectly spiced apples, and crunchy walnuts—without the fuss of a traditional pie.
The buttery crust is the foundation, rolled out just thin enough to achieve that signature Little Pie Company crispness while still holding its shape.
The filling combines tart apples with a touch of brown sugar and cornstarch for a balance of sweetness and structure, all enriched by the tang of sour cream. Walnuts toasted to a golden brown add a satisfying crunch that cuts through the creamy filling.
What sets this pie apart is the layering technique—the apples are pre-cooked to soften slightly, ensuring they stay tender rather than mushy after baking. The crust gets a final egg wash for that golden sheen, and a sprinkle of coarse sugar on top adds a caramelized finish.
The result? A pie that's rich, aromatic, and perfectly balanced—every bite delivers the harmony of spice, sweetness, and texture.
Perfect for gatherings or a cozy dessert night, this pie keeps well for days, making it ideal for meal prep. The recipe scales easily, so you can adjust the size to fit your pan—whether you're making a classic pie or mini versions for a crowd. Let's get baking!
Ingredients for sour cream apple walnut pie little pie company
Pantry staples meet Little Pie Company magic—just 13 ingredients for that perfect buttery crust and spiced filling.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for flaky crust |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for crust |
| Granulated Sugar 🍚 | ¼ cup | Plus 2 tbsp for topping |
| Light Brown Sugar 🍚 | ¼ cup | Packed for filling |
| Tart Green Apples 🍎 | 6 medium | Peeled, sliced into 1/4-inch pieces |
| Cornstarch 🌾 | ¼ cup | For tender filling |
| Sour Cream 🥛 | 1 cup | Full-fat for richness |
| Ground Cinnamon 🌿 | 2 tsp | Freshly ground preferred |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Large Eggs 🥚 | 1 whole | For egg wash |
| Walnuts 🥜 | 1 ½ cups | Chopped, toasted |
| Coarse Sugar 🍚 | 2 tbsp | For sprinkle topping |
The apples are everything here. Granny Smiths or Honeycrisp work best—tartness balances the sweetness. Trader Joe's usually has them pre-sliced in the produce section, but if you're buying whole, peel and slice them right before baking. The walnuts? Costco's bulk section has the best price—just toast them in a dry pan until golden. For the crust, butter matters: use unsalted, and keep it cold. If you're nervous about rolling it out, freeze the dough for 15 minutes first.
No sour cream? Greek yogurt works in a pinch, but it's not the same—sour cream's tang keeps the filling tender. Running out of cornstarch? All-purpose flour at half the amount does the trick, though the texture won't be quite as silky. Short on walnuts? Pecans or almonds give a different crunch, but walnuts are the classic. The brown sugar should be packed—lightly tap the measuring cup to settle it. And if you're making this ahead, bake the crust first, then fill and bake—it keeps better that way.
This pie tastes even better the next day—trust me, I've tested it. Store leftovers in an airtight container in the fridge for up to 5 days. For freezing, slice it first and reheat portions in the oven at 350°F for 10-15 minutes. The crust stays crispy if you reheat it covered with foil, then uncover for the last 2 minutes. Make a double batch—they disappear fast, especially with that coarse sugar topping that caramelizes into little crunchy bits.
Why You'll Love This Recipe
- No-Roll Crust Magic: I swear by this trick—just butter, flour, and a pinch of salt tossed together until it almost feels like cheating. The flaky layers happen without a single roll of dough, and honestly? My pie crust game went from "meh" to "show-off" overnight.
- Creamy-Tart Perfection: That sour cream in the filling? It’s the secret weapon—smooths out the tartness of those green apples while keeping the texture just thick enough. The walnuts add crunch, but the real star is how the brown sugar caramelizes into little pockets of buttery sweetness when it bakes.
- Weekday Dessert Hero: Between us, I keep these in the freezer for lazy nights when I don’t want to turn on the oven. They thaw in 10 minutes, and the kids (or my husband) never question why dessert is on the menu at 6 p.m. on a Tuesday.
- Budget-Friendly Luxury: Here’s what sold me—the recipe uses pantry staples, and the apples? Any firm, tart ones work (Granny Smiths are my go-to, but I’ve used Honeycrisp too). A single pie makes four servings, and the leftovers? They disappear faster than my willpower when there’s ice cream involved.
Step-by-step instructions for sour cream apple walnut pie
Here's how to create Little Pie Company's signature flaky crust and perfectly spiced filling.
Prepare the Buttery Crust
In a large bowl, combine the 2.5 cups sifted all-purpose flour with 0.5 teaspoon salt. Cut in the 1 cup cold cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. I like to work quickly here—cold butter is key for flaky layers.
Gradually add 0.25 cup granulated sugar and mix until just combined. The sugar will help create a tender crust while balancing the tartness of the apples. Press the dough into a disc, wrap in plastic, and chill for at least 2 hours or up to 2 days. This resting time prevents shrinking and develops flavor.
Create the Spiced Apple Filling
In a large bowl, whisk together 1 cup sour cream, 0.25 cup packed light brown sugar, 2 teaspoons ground cinnamon, 0.5 teaspoon ground nutmeg, and 0.5 teaspoon salt. This mixture forms the base of our filling—don't skip the whisking, as it ensures even distribution of spices.
Peel and slice the 6 medium tart green apples into ¼-inch thick pieces. Toss them with 0.25 cup cornstarch to help thicken the filling during baking. Add the apple slices to the sour cream mixture and stir gently—just until combined. Let this sit at room temperature for 15 minutes to allow the flavors to meld.
Assemble the Pie
Preheat your oven to 375°F. On a floured surface, roll out the chilled dough to fit your pie dish, leaving a 2-inch overhang on all sides. Transfer to a 9-inch pie dish, trim the edges, and crimp decoratively. I like to use a fork for this—press gently along the edge to create a classic lattice pattern.
Pour the apple filling into the crust, mounding it slightly in the center. Sprinkle the 1.5 cups chopped toasted walnuts evenly over the top. The walnuts add a delightful crunch that contrasts beautifully with the tender filling. Brush the crust edges with beaten 1 whole large egg for a golden finish.
Bake to Golden Perfection
Bake the pie for 45-50 minutes until the crust is deep golden brown and the filling is bubbling at the edges. I check for doneness by inserting a knife near the center—it should come out clean, but the filling should still be slightly jiggly in the middle (it'll set as it cools).
Remove from the oven and let cool for 2 hours before slicing. This resting period is crucial—it allows the filling to set properly and prevents a runny pie. While cooling, sprinkle the top with 2 tablespoons coarse sugar for a sweet crunch. Serve warm with vanilla ice cream for the ultimate experience.
Pro Tips For Making Sour Cream Apple Walnut Pie Little Pie Company
- CHILL THE APPLES: I learned this the hard way—tossing sliced apples with lemon juice and sugar before letting them sit for 15 minutes in the fridge makes a world of difference. The acid softens them just enough to release juice without turning mushy, and the sugar starts dissolving into syrup instead of settling as gritty bits at the bottom.
- WEIGH THE BUTTER: Cold butter in pie dough is non-negotiable, but don’t eyeball it—use a kitchen scale for the 12 tablespoons called for. Packed butter behaves differently than softened; if it’s too warm, the crust will spread like a pancake instead of holding its shape. (Yes, even if you’re impatient like me.)
- DON’T OVERMIX THE FILLING: Stir the sour cream, sugar, and walnuts into the apples just until combined—lumps are fine, but overworking it turns the filling into glue. After baking, the residual heat will blend everything smoothly, and you’ll avoid that sad, dense texture that happens when the mixture gets too thick too soon.
- BROWN THE WALNUTS: Skip the raw nuts—toss them in a dry skillet over medium heat for 3–4 minutes until fragrant and lightly golden. This deepens their flavor and prevents that bitter aftertaste that can sneak into the pie. (Pro move: Grind half before baking for texture contrast.)
Make-ahead tips for this sour cream apple walnut pie little pie company
Pre-Bake Prep
I always recommend baking the crust separately and filling it later if you're planning to make this pie ahead of time. Pre-bake the crust at 375°F for 15 minutes until it's just starting to turn golden.
Let it cool completely, then fill with the spiced apple mixture and bake as directed. This method keeps the crust crisp and prevents sogginess when you reheat later. 💡
Filling Assembly
Prepare the filling up to 2 days in advance and store it in an airtight container in the fridge. When ready to bake, simply pour the chilled filling into your pre-baked crust and proceed with the walnuts and egg wash.
The flavors actually deepen overnight, making the pie taste even more complex. Just be sure to let the filling sit at room temperature for 15 minutes before baking to avoid condensation.
Mini Pie Adaptation
For those adorable mini pies, use 4-inch pie tins** and scale the recipe down by about 1/3. Assemble the crusts and fill them the day before baking, then refrigerate uncovered. Bake them straight from the fridge at 375°F for 20-25 minutes—the cold start helps prevent over-browning.
These little pies reheat beautifully in the oven for 5-7 minutes at 350°F to restore that bakery-fresh warmth. ✨
Freezer-Friendly
This pie freezes beautifully for up to 3 months if you assemble it completely (including the coarse sugar topping) and freeze before baking. Thaw overnight in the fridge, then bake as directed.
For a shortcut, freeze individual slices wrapped in plastic wrap and parchment paper. Reheat frozen slices at 350°F for 15-20 minutes until the crust is crisp and the filling is bubbly.
Make-Ahead Serving
If you're prepping for a party, assemble the pie completely (including the coarse sugar topping) and refrigerate it overnight. Bake it straight from the fridge—it may take 5-10 minutes longer to reach the same internal temperature.
The pie will still have that perfect balance of crisp crust and tender filling. For a dramatic presentation, dust with powdered sugar just before serving. 🌟
Portion Control
Slice the pie into 8 equal wedges and store them in a single layer in an airtight container. Reheat individual portions at 350°F for 8-10 minutes—cover loosely with foil to prevent over-browning.
I like to reheat just one slice at a time so the pie stays fresh for guests. The crust stays crispy if you uncover it for the last 2 minutes of reheating. 💪
Nutrition facts
Frequently asked questions
Can I use a different type of apple for this recipe?
Tart apples like Granny Smith or Honeycrisp work best, but you can substitute with Braeburn or Fuji. Avoid overly sweet varieties like Gala—they won't balance the spices as well. If using softer apples, reduce the cornstarch to 0.2 cup to prevent a gummy texture.
Why does the crust turn out soggy?
Soggy crusts usually happen when the filling isn't fully pre-cooked or the pie isn't baked long enough. Always pre-cook the apples for 15 minutes before assembling, and bake until the center is just set (not jiggly). For extra insurance, blind-bake the crust for 10 minutes before adding filling.
How do I make this pie without walnuts?
Swap the walnuts for 1.5 cups chopped pecans or 1 cup candied pecans for extra sweetness. For a nut-free option, try 1/2 cup oats toasted with cinnamon or 1/2 cup shredded coconut. Just reduce the coarse sugar topping to 1 tablespoon to balance the sweetness.
Can I make this pie in a glass dish?
Yes, but use a 9-inch glass pie dish and reduce the baking time by 5-7 minutes—glass conducts heat faster. Place the dish on a baking sheet to catch any drips. For even cooking, rotate the pie halfway through baking. The crust may need an extra 2-3 minutes to brown fully.
What's the best way to reheat individual slices?
Wrap slices in foil and warm at 350°F for 8-10 minutes until the crust is crisp. For extra crunch, uncover for the last 2 minutes. Microwaving works in a pinch (30 seconds), but the crust won't be as crispy. Always reheat covered to prevent drying out.