Spiced Streusel Sour Cream Apple Pie

"Wonderful spice flavor that's always nice in a holiday pie! Even though it is relatively simple to make, the streusel topping can be made a day ahead for even easier preparation. Served with vanilla ice cream, it rounds out the perfect meal and definitely delivers the 'Wow!" factor."
photo by MsSally photo by MsSally
photo by MsSally
Ready In:
1hr 15mins




  • For streusel topping: Combine nuts, brown sugar, cornmeal, flour, cinnamon, and nutmeg in food processor and pulse on/off until nuts are finely chopped. Add butter and process until small moist clumps form. (Can be prepared 1 day ahead. Cover and refrigerate.).
  • For filling: Position rack in center of oven and preheat to 375 degrees. Toss apples with sour cream in large bowl to coat. Mix sugar, flour, cinnamon, nutmeg, and cloves in a small bowl. Sprinkle mixture over apples and toss to coat.
  • Transfer filling to prepared crust. Sprinkle streusel topping over apples, covering completely. Bake pie until apples are tender and streusel is golden, tenting pie if streusel browns too quickly, about 1 hour. Transfer pie to rack and cool slightly.
  • Serve pie slightly warm or at room temperature (and definitely with some vanilla ice cream!).

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. GzNKz4evr
    A very good recipe. I have an apple peeler/corer/slicer, so I used that instead of cutting all of the apples. The slices were very thin, so did not need to cook for very long to achieve tenderness. I was not paying attention though and used a cube of butter intead of the 5 TBSP so the topping was like a paste, but it still tasted wonderful! I will be trying it the right way next time! :)
  2. MsSally
    Jackie, OMG. This is wonderful. Apple pie is one of my specialties, but I've never made a sour cream apple pie. I tell you this won't be the last time. Very easy to make and yummy. I used fat-free sour cream and added a tsp of corn starch to the pie mix. Very yummy with vanilla ice cream, but then again apple pie wouldn't be right without it. Oh and I forgot to note, I messed up and bough 1/2 cup of pecans insted of walnuts. So I used 1/3 c of oatmeal to make up the difference in the nuts.


I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
View Full Profile

Find More Recipes