The Freshman Cook: Sour Cream Apple Pie

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I grew up in a little town in southern Ohio. Not too far away; up the hill, and around the bend, is an apple orchard. It is such a great place.  It’s called  Rouster’s Apple House, and it has been there since 1939. I am sorry to say that I read today that they have closed, except for some fruit picking next summer. The owners have retired. A family business for 72 years! You will be missed by me and so many others.!! The Sour Cream Apple Pie I made today is from the Rouster’s Apple House Recipe Book. I don’t remember where I got this book. I imagine I picked it up on one of my visits. I have had it for a while, because it states it was written in 1993. It is filled with great recipes for jam, preserves, syrups, cakes, tarts, pies, bars, and just about everything that can be made with fruit! This pie is sooo delicious. It was good the first day, but the second day it was over the top. I hope you enjoy it!

Sour Cream Apple Pie

1 unbaked Pie Shell

1 cup Sour Cream

1/2 cup Sugar

2 tablespoon Flour

1 teaspoon Vanilla

1 Egg

2 cups peeled and finely diced Apples


1/2 cup Brown Sugar

1/3 cup Flour

1/4 cup Butter

During the holidays, I like to make extra pie crust

and freeze them. It makes things a little quicker during such a

busy time.

That is where this crust came from. I made it about 

two weeks before I used it for this recipe.

The recipe is here. It is called Cobbler Topping,

but it was perfect for this pie.

Start with the sour cream in your mixing bowl.

Add the flour, vanilla, and egg.

Peel your apples. I used Granny Smith. 

Core the apples.

Slice the apples, and then…

dice them.

Add to the bowl.

Mix thoroughly.

Roll out your dough.

Place dough on the pie pan, and…

trim edge.

With some of the leftover dough, I cut out some leave designs 

to decorate the crust with.

Pour ingredients into pie shell, and bake at 400 degrees 

for 25 minutes.

While the pie is baking, let’s make the topping!

Combine the flour, brown sugar and butter in a bowl.

Mix thoroughly, making sure the butter is well incorporated.

Pull the pie from the oven after the 25 minutes. 

Sprinkle the top with the crumb topping, 

and decorate the crust with the cut outs.

They will stick with a bit of water dabbed on the back of them.

Cook for an additional 20 minutes.

Cover the crust with foil, if it begins to get too brown.

Isn’t pretty? 

Enjoy this delicious piece of pie!

Thanks for joining 

The Freshman Cook today!

See you tomorrow!

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