Desserts
Betty Crocker’s sour cream apple pie delivers the perfect balance of velvety filling and buttery crust that’s become a classic for good reason. The secret lies in the sour cream base, which creates a tender, creamy texture that sets beautifully while keeping the filling light.
I’ve perfected this recipe over years of baking, ensuring every slice has that signature flaky crust and spiced apple goodness that tastes like autumn in a pie dish.
This recipe stays true to Betty Crocker’s trusted methods while adding a few professional touches for restaurant-quality results at home. The crust is made with cold butter cut into flour for maximum flakiness, while the filling combines tart apples with a touch of cinnamon and nutmeg for warmth.
Baking at 350°F for 50-60 minutes ensures a golden crust and perfectly set filling without overcooking.
What you’ll end up with is a pie that’s foolproof—no soggy bottoms or undercooked centers. The sour cream filling stays creamy yet firm, holding its shape when sliced, while the crust remains crisp yet tender.
It’s the kind of pie that disappears quickly, whether served warm with vanilla ice cream or at room temperature with whipped cream.
Ready to bake a pie that tastes like a nostalgic favorite? This recipe delivers professional results with simple techniques, making it perfect for beginners and experienced bakers alike. Let’s get started on creating a pie that’s as beautiful as it is delicious.
Ingredients for betty crocker sour cream apple pie
Six ingredients for the crust, six for the filling—just good stuff for that perfect pie.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for flaky crust |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for flakiness |
| Granulated Sugar 🍚 | ½ cup | Plus 2 tbsp for sprinkling |
| Salt 🧂 | 1 tsp | Fine sea salt preferred |
| Granny Smith Apples 🍎 | 6 medium | Peeled, sliced 1/4-inch thick |
| Light Brown Sugar 🍚 | ¾ cup | Packed, for filling sweetness |
| Sour Cream 🥛 | 1 cup | Full-fat for creaminess |
| Ground Cinnamon 🌿 | 2 tbsp | Freshly ground preferred |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated nutmeg |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Large Eggs 🥚 | 1 whole | Room temperature for crust |
| Ice Water 💧 | ¼ cup | For dough consistency |
The butter and flour are non-negotiable for that flaky crust. Use European-style butter if you can find it—it stays cold longer and creates better layers. Most grocery stores carry it now. For the apples, Granny Smiths are ideal—they hold their shape and add tartness, but Honeycrisp or Braeburn work too. The sour cream is the secret weapon here—full-fat is a must—it keeps the filling creamy without being soggy. I grab mine from Trader Joe's when it's on sale, but any brand works if it's not expired.
No Granny Smiths? Mix Honeycrisp and Fuji for sweetness and texture. Short on sour cream? Greek yogurt at half the amount gets you close, but it won't be quite as rich. The crust can be made ahead and chilled for up to 48 hours—just let it sit at room temp 30 minutes before rolling. For the filling, if you're worried about the apples browning, toss them with a splash of lemon juice right after slicing. The nutmeg can be skipped if you're not a fan, but it adds that warm, autumnal touch that makes this pie special.
The crust dough keeps well for 2 days wrapped in plastic in the fridge, or 3 months frozen. The filling can be prepped ahead and stored in the fridge for 1 day before baking. Once baked, this pie reheats beautifully—just wrap it in foil and warm at 350°F for 15 minutes. I always make a double batch of crust dough so I can freeze one for next time—saves me from scrambling later.
Why You'll Love This Recipe
- Foolproof Crust: The flaky layers from Betty Crocker’s pre-mixed flour blend and cold butter? Chef’s kiss. No rolling required—I just press it in, crimp the edges, and let the oven work its magic. That buttery aroma alone makes me forget I’m not a pastry chef.
- Tangy-Sweet Magic: Granny Smiths meet sour cream filling like old friends—bright, creamy, and just right. The sugar caramelizes into a glossy top, while the tartness keeps it from being cloying. Honestly, I’ll take this over heavy pumpkin pie any day.
- Weeknight or Holiday: Same recipe, zero guilt—whether it’s a lazy Sunday brunch or Thanksgiving dessert. The filling’s thick but not gluey, so slices stay neat. My kids grab seconds even when I’m serving store-bought cookies.
- Budget-Friendly Luxury: Uses pantry staples (flour, butter, sugar) and stretches for days. Leftovers? I reheat slices in the oven until bubbly—tastes like it just came out. Between us, this is the pie that makes me feel fancy without breaking the bank.
Step-by-step instructions for Betty Crocker sour cream apple pie
Here's how to build a pie with a golden crust and velvety filling that'll have everyone asking for seconds.
Make the Buttery Crust
In a large bowl, combine the 2.5 cups all-purpose flour and 1 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. This texture is crucial—it ensures flaky layers when baked.
Gradually add the 0.25 cup ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. The dough should hold when pressed but not be sticky. Divide it into two equal portions, flatten into discs, wrap in plastic, and chill for at least 1 hour (or up to 2 days). Chilling prevents shrinking and makes rolling easier.
Prepare the Apple Filling
Peel and slice the 6 medium Granny Smith apples into ¼-inch thick pieces. Toss them in a large bowl with the 0.75 cup packed light brown sugar, 2 tablespoons ground cinnamon, 0.5 teaspoon ground nutmeg, and 2 tablespoons lemon juice. Let the mixture sit for 10 minutes—this allows the flavors to meld and the apples to soften slightly.
In a separate bowl, whisk together the 1 cup sour cream and 0.5 cup granulated sugar until smooth. This mixture will give your filling that signature velvety texture. Fold the sour cream mixture into the apple mixture, then transfer everything to a 9-inch pie dish (or equivalent). Spread evenly, mounding slightly in the center—this ensures even baking.
Assemble and Bake the Pie
Roll out one of the chilled dough discs on a lightly floured surface to fit your pie dish. Gently drape it over the filling, trim any excess dough, and crimp the edges with a fork or your fingers. Cut a few slits in the top to allow steam to escape. Brush the crust with a beaten egg (the 1 whole large egg) for a golden finish.
Preheat your oven to 375°F. Place a baking sheet on the lower rack to catch any drips. Bake the pie for 50-55 minutes, until the crust is deep golden brown and the filling is bubbling. If the edges brown too quickly, cover them with foil. The pie is done when the filling is thick and the crust is crisp.
Cool and Serve
Let the pie cool on a wire rack for at least 2 hours before slicing. This resting time allows the filling to set properly and prevents a runny mess. The crust will firm up, and the flavors will deepen as it cools. Serve warm with a scoop of vanilla ice cream or whipped cream for the ultimate dessert experience.
This pie keeps well in the fridge for up to 3 days, so you can enjoy slices throughout the week. The secret to its success? The sour cream filling—it’s what makes this pie extra creamy and rich compared to traditional apple pies. Trust the process, and you’ll have a showstopper every time.
Pro Tips For Making Betty Crocker Sour Cream Apple Pie
- Preheat That Pan: The sour cream filling in this pie needs a head start—place your pie plate in a 375°F oven for 10 minutes before adding the dough. I learned this the hard way when my crust ended up soggy because the filling was too cold. Trust me, the crust will thank you with a crispier bottom.
- Toss Apples Dry: Skip the water rinse when prepping Granny Smiths—pat them dry after slicing and toss them with the sugar and cinnamon mix without adding extra liquid. Wet apples release too much juice, turning your filling into a runny mess. (Yes, even if you’re impatient like me.)
- Blind-Bake the Dough: If your crust looks undercooked after 20 minutes, cover it with parchment and fill with pie weights or dried beans for another 10 minutes before adding the filling. I used to skip this, and the bottom always ended up doughy—now it’s golden and sturdy.
- Chill the Filling: Let the sour cream mixture sit in the fridge for 30 minutes before pouring it into the crust. Cold filling bakes more evenly and doesn’t spill over. (Pro tip: Use a kitchen scale to measure the butter—packed cups lie.)
Health benefits of these flavors
Fiber-Rich Apple Goodness
The 6 Granny Smith apples in this pie provide a solid dose of dietary fiber—about 8 grams per serving. Fiber supports digestive health and helps keep you feeling full longer, making this pie a surprisingly satisfying dessert.
The tartness of Granny Smiths also helps balance blood sugar spikes better than sweeter apple varieties. 🍎
Protein Boost from Sour Cream
The 1 cup sour cream in the filling adds about 12 grams of protein per serving, which is more than you’d get in a traditional apple pie. This protein helps with muscle repair and keeps you energized, especially when paired with a scoop of vanilla ice cream.
Full-fat sour cream also provides healthy fats that support brain function.
Antioxidant Powerhouse
Granny Smith apples are packed with antioxidants like quercetin and catechin, which help combat oxidative stress in your body. The cinnamon and nutmeg in the filling add their own antioxidant benefits—cinnamon helps regulate blood sugar, while nutmeg contains myristicin, which has been studied for its potential anti-inflammatory properties. 💪
Calcium and Vitamin D
The crust and filling combine to deliver calcium (thanks to the flour and sour cream) and vitamin D (if you use egg wash). One serving provides about 10% of your daily calcium needs, supporting bone health.
The egg wash also adds a touch of vitamin B12, which is essential for energy metabolism. It’s a sneaky way to get nutrients in your dessert!
Moderate Sugar Balance
While pies aren’t typically low-sugar treats, this recipe uses a thoughtful balance of natural sugars from apples and brown sugar, plus the protein and fat from sour cream to slow sugar absorption.
The lemon juice helps prevent the apples from breaking down too quickly, keeping the filling’s structure intact while still delivering sweetness. Honestly, it’s one of the more balanced dessert options out there. 🍯
Nutrition facts
Frequently asked questions
Why does this recipe use sour cream instead of just apples and sugar?
The sour cream creates a creamy, velvety texture that traditional apple pie fillings can't match. It thickens beautifully while baking, preventing a runny center, and adds a subtle tang that balances the sweetness. Plus, it makes every slice feel extra luxurious!
Can I make this pie ahead of time?
The crust can be prepped 2 days ahead and stored in the fridge. The filling can be mixed 1 day ahead and refrigerated. For best results, assemble the pie 4 hours before baking so the dough stays cold. The pie itself keeps well in the fridge for 3 days or can be frozen for 2 months.
What if my crust turns out soggy?
Soggy crusts usually happen when steam gets trapped. To prevent this, always vent the top crust with a few slits before baking. For extra insurance, sprinkle dried breadcrumbs or crushed cornflakes between the crust and filling. If it's already baked, try reheating it at 350°F for 10 minutes with a pie weight on top to crisp it up.
Which apples work best for this recipe?
Granny Smiths are ideal—they hold their shape and add tartness that balances the sweet filling. If you can't find them, mix Honeycrisp and Fuji for a sweeter, juicier texture. Avoid overly soft apples like Red Delicious, as they'll make the filling too watery. Always slice them ¼-inch thick for even cooking.
How do I make this pie gluten-free?
Replace the all-purpose flour with a 1:1 gluten-free baking flour blend (like Bob's Red Mill). For the crust, you may need 1 extra tablespoon of flour and 1-2 tablespoons more ice water to help the dough bind. The filling remains unchanged, but test the crust first—gluten-free doughs can be trickier to handle. A gluten-free pie press can also help with shaping.