Sour-Cream Apple Crumb Pie

Photo by Mikkel Vang
Read Reviews
  • Serves 8
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 549 calories
    • Calories 49 calories from fat
    • Fat 30 g
    • Sat Fat 16 g
    • Cholesterol 58 mg
    • Sodium 188 mg
    • Protein 6 g
    • Carbohydrate 73 g
    • Sugar 39 g
    • Fiber 7 g


  1. Check FOR THE CRUST:
  2. Check 1 1/4cups all-purpose flour, plus more for the work surface
  3. Check 3/4teaspoon kosher salt
  4. Check 1 1/2teaspoons granulated sugar
  5. Check 6tablespoons unsalted butter, cold and cut into pieces
  6. Check 3tablespoons solid vegetable shortening, cold
  7. Check 3 to 6 tablespoons ice water
  9. Check 1pound Cortland, Empire, or McIntosh apples
  10. Check 2pounds Granny Smith apples
  11. Check 1/4cup fresh lemon juice
  12. Check 1/4cup granulated sugar
  13. Check 2 1/2teaspoons ground cinnamon
  14. Check 1/2cup (about 2 ounces) walnuts, finely chopped
  15. Check 1/2cup sour cream
  16. Check 1/2cup raisins
  17. Check FOR THE TOPPING:
  18. Check 1cup all-purpose flour, plus more for the work surface
  19. Check 1/4cup packed dark brown sugar
  20. Check 1teaspoon ground cinnamon
  21. Check pinch of kosher salt
  22. Check 8tablespoons (1 stick) unsalted butter, cold and cut into pieces


  1. Make the crust: Combine the flour, salt, and sugar in a food processor. Add the butter and shortening and pulse to form a coarse crumble. While the motor is running, add the ice water, 1 tablespoon at a time, until the dough just comes together. Turn out onto a lightly floured surface and knead just until smooth. Shape into a disk and wrap in plastic. Refrigerate for 45 minutes.
  2. On a lightly floured surface, roll the dough into a circle about 14 inches in diameter and place in a 9-inch pie plate. Using your fingers, fold over any overhang and crimp the edge. Refrigerate until ready to use.
  3. Make the filling: Heat oven to 375° F.
  4. Peel, core, and slice all the apples 1/4 inch thick. Gently toss them in a bowl with the lemon juice, sugar, and cinnamon. Stir in the sour cream and raisins. Spoon into the crust and sprinkle the walnuts over the top.
  5. Make the topping: Combine the flour, sugar, cinnamon, and salt in a food processor. Add the butter and pulse to form a medium crumble (with pieces about the size of peas). Sprinkle the topping over the apples and walnuts. Bake for 1 hour, or until the crust is golden brown and the apples are tender.