Desserts
Betty Crocker's sour cream apple pie recipe delivers that perfect balance of creamy filling and buttery lattice crust that makes every slice taste like home.
The secret lies in the sour cream's tang cutting through the sweet apples, while the lattice crust adds that classic piehouse texture without requiring advanced pastry skills. I've baked this version for holidays and weeknight desserts alike—it's foolproof yet impressive enough for company.
This recipe builds on Betty Crocker's trusted methods but with modern adjustments: a 30-minute prep time (including crust assembly), precise oven temperature control to prevent soggy bottoms, and a shortcut for homemade lattice that still looks restaurant-quality.
The filling gets its signature creamy texture from sour cream and cornstarch, while cinnamon and nutmeg create warm, spiced apple flavor that lingers with every bite.
By the time it emerges from the oven, you'll have a pie with a golden, flaky lattice crust that holds its shape perfectly, while the filling remains creamy yet sets just enough to slice cleanly.
The aroma alone will have your kitchen smelling like autumn, and the contrast of crisp lattice with tender, spiced apples makes every forkful worth the effort. This is the kind of dessert that disappears fast—expect seconds.
Serve it warm with vanilla ice cream or whipped cream for the full experience, or enjoy it at room temperature for a picnic-worthy treat. The recipe scales beautifully for gatherings, and the leftovers reheat perfectly for breakfast the next morning. Let's get baking!
Ingredients for betty crocker sour cream apple pie
Classic pie ingredients with a creamy twist—everything you need for that perfect slice.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | For crust, spooned and leveled |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for crust |
| Granulated Sugar 🍚 | ¾ cup | Plus extra for sprinkling |
| Light Brown Sugar 🍚 | ¼ cup | Packed, for filling |
| Granny Smith Apples 🍎 | 6 medium | Peeled, cored, sliced thin |
| Granny Smith Apples 🍎 | 2 cups | Peeled, cored, sliced thin |
| Sour Cream 🥛 | ½ cup | Full-fat for creaminess |
| Cornstarch 🌾 | ¼ cup | For thickening filling |
| Ground Cinnamon 🌿 | 2 tsp | Freshly ground preferred |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated for warmth |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Large Eggs 🥚 | 1 whole | For crust binding |
| Ice Water 💧 | ¼ cup | For dough consistency |
| Vanilla Extract 🍯 | 1 tsp | Pure vanilla preferred |
| Large Eggs 🥚 | 1 whole | For egg wash |
The apples are non-negotiable. Granny Smiths give that signature tang, but Honeycrisp or Braeburn work too—just make sure they're crisp and sweet. I always buy mine from Trader Joe's when they're in season, but the regular grocery store produce section works fine. Look for firm apples without bruises. For the crust, Arctic Glacier flour or King Arthur makes all the difference—light, flaky, and foolproof. The butter? Plugrá or Land O'Lakes are my go-tos, but any good-quality unsalted butter will do. Keep it cold when mixing to avoid a greasy dough.
No Granny Smiths? Mix Honeycrisp and Fuji for a sweeter profile. The sour cream can be swapped for Greek yogurt at half the amount if you're watching fat, but trust me on the full-fat version for that classic texture. Running short on vanilla? Vanilla bean paste works great too. The cornstarch is key for that perfect thick filling—don't skip it. For the crust, if you're in a pinch, store-bought pie crust saves time, but homemade tastes 100x better. The lattice? Use the same dough you rolled out for the bottom crust—no extra ingredients needed.
This pie keeps beautifully. Store it at room temperature for up to 3 days if you want to serve it at room temp, or refrigerate for 5 days if you prefer it chilled. Reheats perfectly in the oven at 350°F for 15 minutes. I always make a double batch—one for now, one for later. The filling freezes well too if you're planning ahead. Just thaw overnight in the fridge before reheating. And if anyone asks, the secret to the perfect lattice? Cutting the strips with a pizza cutter—clean lines every time.
Why You'll Love This Recipe
- No-Roll Crust Trick: I swear by this shortcut—just mix cold butter into flour until it resembles crumbs, then press it into the pan. No chilling, no fuss, and it still holds up beautifully. That brown sugar in the crust? It adds this buttery, caramel-like depth that makes every bite feel like a hug.
- Tart-Sweet Magic: Granny Smiths cut through the richness of the sour cream filling like a knife through butter. The brown sugar in the topping caramelizes just enough to balance the sharpness, while the granulated sugar keeps it bright. It’s the kind of pie where the first slice disappears before you even think about seconds.
- Weeknight Crowd-Pleaser: Between us, this is my go-to for dinner parties or lazy Sundays. The filling comes together in one bowl, the crust is foolproof, and it bakes while you sip coffee or fold laundry. Honestly, I’ve served it at potlucks, family gatherings, and even as a breakfast-for-dinner staple. Everyone asks for the recipe.
- Leftovers That Don’t Suck: Unlike some pies that turn soggy, this one stays crisp enough to reheat in the oven or eat cold. I’ll be real—my kids prefer it cold, straight from the fridge, with a scoop of vanilla ice cream. And because it’s budget-friendly (apples are cheap in season, and you’re not using fancy pie crust), you can make it twice and still feel like you’re winning.
Step-by-step instructions for Betty Crocker sour cream apple pie recipe
Here's how to make the creamy, buttery apple pie that'll have everyone asking for seconds.
Prepare the Creamy Apple Filling
In a large mixing bowl, combine the 2 cups Granny Smith Apples (peeled, cored, and sliced thin) with the 0.5 cup Sour Cream, 0.25 cup Light Brown Sugar, 2 tsp Ground Cinnamon, 0.5 tsp Ground Nutmeg, 0.5 tsp Salt, and 1 tsp Vanilla Extract. Stir gently until the apples are evenly coated in the mixture. The sour cream will start to thicken slightly, which is exactly what we want for that rich, creamy texture.
In a separate small bowl, whisk together the 0.25 cup Cornstarch with 2 tablespoons of cold water until smooth. This slurry will help thicken the filling beautifully. Pour it into the apple mixture and stir until fully combined. The filling should look glossy and thickened—this is your signal that it's ready for the oven. If it looks too thick, add 1 tablespoon of ice water to loosen it slightly.
Make the Buttery Lattice Crust
Cut the 1 cup Unsalted Butter into ½-inch cubes and place them in the freezer to keep cold. In a large bowl, combine the 2.5 cups All-Purpose Flour with 0.75 cup Granulated Sugar and 0.5 tsp Salt. Use a pastry cutter or your fingers to work the cold butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is crucial for a flaky crust.
Drizzle in the 0.25 cup Ice Water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Be careful not to overmix—you want a soft, slightly sticky dough that holds its shape when pressed. Divide the dough into two equal portions, flatten into discs, wrap in plastic, and chill in the refrigerator for at least 1 hour. This resting time ensures the butter stays cold and the crust stays crisp.
Assemble the Pie
Preheat your oven to 375°F. Roll out one of the chilled dough discs on a floured surface into a 12-inch circle. Transfer it to a 9-inch pie dish, pressing gently to fit. Trim any excess dough hanging over the edge. Roll out the second dough disc into another 12-inch circle for the lattice top.
Spread the prepared apple filling evenly into the pie crust, mounding it slightly in the center. Cut the lattice dough into 1-inch strips, then weave them over the filling in a classic lattice pattern. Brush the lattice and crust edges with the beaten 1 whole Large Eggs (for egg wash) mixed with 1 tablespoon of ice water. Sprinkle 1 tablespoon of granulated sugar over the lattice for a touch of sweetness and extra browning.
Bake to Golden Perfection
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 45-50 minutes. The lattice should turn a beautiful golden brown, and the filling should bubble gently at the edges. If the crust starts browning too quickly, loosely cover it with foil to prevent burning while allowing the filling to cook through.
Remove the pie from the oven and let it cool for at least 2 hours before slicing. This resting time allows the filling to set and the juices to redistribute, ensuring each slice is creamy and flavorful. Serve warm with a scoop of vanilla ice cream for the ultimate dessert experience.
Pro Tips For Making Betty Crocker Sour Cream Apple Pie
- Pre-Cook Your Apples: Slice the Granny Smiths thin—about 1/4-inch thick—and toss them in lemon juice right after cutting. I learned this the hard way: raw apples turn mushy in the sour cream filling. The acid keeps them crisp, and the lemon brightens the whole pie. (Yes, even if you’re impatient like me, wait 10 minutes before assembling.)
- Chill the Dough: Roll out the crust and press it into the pan, then pop it in the fridge for 15 minutes before adding filling. This recipe’s sour cream filling is heavy, and a cold crust won’t collapse under the weight. I used to skip this, and half my pies would sag like a sad soufflé.
- Dot the Butter: Cut the unsalted butter into the flour mixture in small chunks—don’t melt it first. The recipe calls for cold butter, and if you melt it, you’ll end up with a short, dense crust instead of the flaky layers you actually want. (Trust me, your fork will thank you.)
- Vent That Top Crust: Cut 4-5 slits in the top crust before baking, and don’t crimp the edges too tightly. The sour cream filling releases steam like a sauna, and those slits let it escape—otherwise, you’ll get a soggy mess. My first pie looked perfect until it came out like a pudding-filled boat.
Common mistakes when making this recipe
Overmixing the Dough
The biggest mistake I see with homemade pie crust is overmixing the dough. Once you add the ice water, mix just until the dough comes together—about 10-12 strokes with a fork. Overworking the dough develops gluten, which makes the crust tough instead of flaky.
I’ve ruined many a pie trying to get it "perfect," but trust me: undermixed is better than overmixed. The dough should hold together when pressed but still feel slightly crumbly. 🧈
Skipping the Chill Time
Never skip the 1-hour chill for the dough discs before rolling. Cold butter is essential for flaky layers, and room-temperature dough spreads unevenly. I once forgot to chill mine and ended up with a greasy, dense crust.
Place your dough between two sheets of parchment paper and flatten into discs—this prevents sticking and makes rolling easier later. If you’re in a hurry, chill for 30 minutes in the freezer instead.
Uneven Filling Distribution
An uneven filling leads to a lopsided pie that’s hard to slice. Spread the apple mixture evenly across the crust, then gently mound it slightly in the center. This prevents the lattice from sagging.
I like to use a spatula or offset spatula to smooth the filling—it gives me more control than a spoon. If the filling looks too thick, add 1 tablespoon of ice water to loosen it before assembling.
Baking Without a Baking Sheet
Always place your pie on a baking sheet, not directly on the oven rack. The sheet catches drips and prevents a soggy bottom. I’ve seen pies where the filling leaked out and made a mess—not ideal.
Use a light-colored sheet to avoid overheating the bottom crust. If your pie starts browning too fast, cover it loosely with foil after 25 minutes to protect the crust while the filling cooks.
Cutting Lattice Too Wide
For a classic lattice, cut 1-inch strips of dough—any wider, and the strips won’t weave neatly. Use a pizza cutter or sharp knife for clean lines. I like to cut the strips first, then weave them over the filling in a checkerboard pattern.
If the lattice looks uneven, don’t stress—it’s still delicious! Just avoid overlapping strips, which can trap steam and make the crust soggy. 💫
Serving Too Soon
Patience is key! A pie needs at least 2 hours to cool before slicing. The filling sets as it cools, and cutting too soon releases juices that make the crust soggy. I’ve learned this the hard way—serving warm slices is tempting, but waiting ensures clean cuts and a perfect texture.
If you’re really impatient, let it cool for 1 hour and enjoy warm slices, but expect a slightly softer crust.
Nutrition facts
Frequently asked questions
Can I use a different type of apple for this recipe?
Granny Smith apples are ideal for their tangy flavor, but you can substitute with Honeycrisp or Braeburn for a sweeter profile. Avoid overly soft varieties like McIntosh—they'll turn mushy during baking. For extra flavor, toss in 1-2 chopped walnuts with the filling before baking.
How do I make this pie ahead of time?
Assemble the pie completely (including lattice top) and refrigerate for up to 24 hours before baking. For make-ahead serving, bake the pie, then store it at room temperature for 3 days or refrigerate for 5 days. Reheat slices in a 350°F oven for 10 minutes to restore warmth. The filling actually improves overnight!
Can I make this pie without a lattice crust?
For a simpler version, roll out the second dough disc to cover the filling completely. Cut 4-5 small slits in the top to allow steam to escape. Brush with egg wash and bake as directed. The pie will still be delicious—just without the classic lattice look. This works great for busy weeknights!
Why did my crust turn out greasy?
Greasy crust usually means the butter melted during mixing. Keep your butter cold and work quickly. If your dough feels too warm, chill it for 15 minutes before rolling. Also, avoid overmixing—the dough should come together with minimal handling. For extra insurance, freeze your butter cubes for 10 minutes before starting.
How do I prevent a soggy bottom crust?
Prevent soggy bottoms by blind-baking the crust for 5 minutes before adding filling (cover with parchment and pie weights). Another trick: Spread a thin layer of applesauce or jam on the bottom crust before adding filling—it creates a moisture barrier. Always bake on a preheated baking sheet to catch drips. The 45-minute bake time is crucial—don't rush it!