Desserts
Betty Crocker's sour cream apple pie recipe delivers that perfect balance of tangy filling and buttery crust we all crave, with a lattice design that makes it look as good as it tastes.
The sour cream in the filling creates a tender, slightly custardy texture that sets beautifully while keeping the crust flaky—no soggy bottoms here. I've tested this version countless times, and it consistently delivers that classic pie experience with modern convenience.
What sets this recipe apart is the lattice crust, which adds visual appeal while allowing steam to escape so the filling stays perfectly set. The sour cream isn't just an ingredient—it's the secret to that signature creamy yet firm texture that holds up to slicing.
You'll need about 1 hour 15 minutes total time, including prep, but most of that is hands-off baking while you enjoy the aroma filling your kitchen.
The result is a pie with a golden, shatteringly crisp lattice crust that contrasts perfectly with the spiced apple filling underneath. Each slice offers tender apples, a hint of cinnamon warmth, and that velvety sour cream base that makes every bite satisfying.
This is the kind of pie that disappears quickly at family gatherings—or stays on your plate longer than you'd like.
Whether you're baking for a holiday dessert or just craving comfort food, this recipe delivers restaurant-quality results with home-baked simplicity. The lattice design makes it impressive enough for company while keeping the technique accessible for any home cook. Let's get started on creating that perfect pie.
Ingredients for betty crocker sour cream apple pie
Eight simple ingredients transform into that perfect golden lattice pie crust we all love.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 cups | Sifted for best texture |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for crust |
| Granulated Sugar 🍚 | ¾ cup | White sugar preferred |
| Light Brown Sugar 🍚 | ½ cup | Packed firmly |
| Sour Cream 🥛 | 1 cup | Full-fat for richness |
| Large Eggs 🥚 | 1 whole | Room temperature |
| Vanilla Extract 🍯 | 1 tbsp | Pure extract preferred |
| Ground Cinnamon 🌿 | 2 tsp | Freshly ground preferred |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated nutmeg |
| Apples 🍎 | 6 medium | Peeled, cored, sliced |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Baking Powder 🍞 | 1 tsp | Aluminum-free preferred |
The apples are non-negotiable for this pie—Granny Smith and Honeycrisp mix gives you that perfect tart-sweet balance. Local farmers markets often have the best selection, but the grocery store works too. Look for apples that are firm but just starting to soften—they'll hold up during baking. I usually buy about 8-10 apples and peel/core them all at once while listening to a podcast. The sour cream? Full-fat is worth it here—it makes the filling rich and velvety. Grab the big tub from Costco or Walmart if you're feeding a crowd.
No sour cream? Greek yogurt works in a pinch—just add an extra tablespoon of flour to thicken. Running out of vanilla? Vanilla bean paste gives more flavor than extract. The crust gets flaky thanks to cold butter—cut it into tablespoons and freeze them for 15 minutes if your kitchen's warm. For the lattice, I use store-bought pie crust sometimes (like Pepperidge Farm) when I'm short on time, but homemade makes it special. The apples can be prepped ahead—toss them with lemon juice to keep them from browning while you roll out the crust.
This pie keeps beautifully—3 days in the fridge or 3 months frozen. I always make an extra lattice crust and freeze it separately for quick pies later. The filling reheats well too—just warm slices in the oven for 10 minutes at 350°F. Serve with vanilla ice cream or whipped cream, but honestly, it's best warm straight from the oven. The lattice stays crispy for hours, so don't worry about cutting too soon.
Why You'll Love This Recipe
- No-Roll Crust Hack: I swear by this shortcut—just mix flour, butter, and ice water until it almost holds together. No chilling, no fuss, and it still gets that golden, flaky look. (Yes, even on a Tuesday night.)
- Sour Cream Magic: That tangy, thick sour cream in the filling? It’s the secret weapon. It keeps the pie creamy without being gummy, and the brown sugar caramelizes into this perfect balance of sweet and tart. My husband licks the spoon mid-baking.
- Weeknight Crowd-Pleaser: This pie feels fancy enough for company but takes less than an hour. I’ve served it at holiday dinners, potlucks, and even as a dessert for my book club—no one ever asks for seconds before the first slice.
- Budget-Friendly Luxury: You’re using pantry staples here: flour, butter, sugar. No specialty ingredients, no overpriced apples needed. The sour cream adds richness without breaking the bank, and leftovers? They’re just as good reheated with vanilla ice cream the next day.
Step-by-step instructions for Betty Crocker sour cream apple pie
Let's create a pie with a buttery lattice crust and a tangy, spiced apple filling that's perfect for any occasion.
Prepare the Apple Filling
Peel, core, and slice the 6 medium apples into ¼-inch thick slices. Toss them immediately with the 2 tablespoons lemon juice to prevent browning. This acidity also enhances the apples' natural sweetness and keeps them vibrant in the pie.
In a large bowl, combine the sliced apples with the 0.75 cup granulated sugar, 0.5 cup packed light brown sugar, 2 teaspoons ground cinnamon, 0.5 teaspoon ground nutmeg, and 1 teaspoon salt. Gently mix until the apples are evenly coated with the spice-sugar mixture. Here's the thing—don't overmix or you'll bruise the apples and release too much juice, which can make your filling soggy.
Let the apple mixture sit for 15 minutes while you prepare the crust. This gives the apples time to soften slightly and release some of their juices, which will help create a thick, flavorful filling when baked.
Make the Pie Crust
In a large bowl, combine the 3 cups all-purpose flour, 1 teaspoon baking powder, and 1 teaspoon salt. Whisk together until evenly distributed. 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 throughout.
Add the 1 cup sour cream and mix gently with a fork until the dough just comes together. Be careful not to overwork it—you're looking for a soft, slightly sticky dough that holds together when pressed. If it feels too dry, add 1 tablespoon of ice water; if too sticky, add 1 tablespoon more flour.
Divide the dough into two equal portions. On a lightly floured surface, roll out one portion into a 12-inch circle for the bottom crust. Transfer it to a 9-inch pie dish and trim the edges, leaving about ½-inch overhang. Chill while you prepare the lattice.
Assemble the Pie
Roll out the second portion of dough into a 12-inch rectangle for the lattice top. Using a sharp knife or pizza cutter, make 8 vertical cuts about ¼-inch apart, then make horizontal cuts about ½-inch apart to create a grid pattern. Gently fold back every other strip to create the classic lattice design.
Spread the prepared apple filling evenly into the chilled bottom crust, mounding it slightly in the center. Here's a pro tip: press down gently on the filling with the back of a spoon to help it settle and prevent the crust from puffing up too much during baking.
Arrange the lattice strips over the filling, alternating the folded and unfolded strips as you go. Unfold the strips and press them gently into the filling. Trim any excess dough from the edges and crimp the top and bottom crusts together using your fingers or a fork to seal tightly.
Bake to Golden Perfection
Preheat your oven to 375°F. Place the assembled pie on a baking sheet lined with parchment paper to catch any drips. Bake for 45-50 minutes until the crust is deep golden brown and the filling is bubbling gently at the edges. The lattice should be crisp and the filling should be thick enough to hold its shape when the pie is sliced.
About 15 minutes before the pie is done, whisk together the 1 whole large egg and 1 tablespoon vanilla extract in a small bowl. Brush this mixture over the lattice strips for a beautiful golden finish. This egg wash also adds a subtle vanilla flavor that complements the apple filling beautifully.
Let the pie cool on a wire rack for at least 2 hours before slicing. This resting period allows the filling to set properly and prevents it from running out when you serve each slice. The pie will be warm but not hot, making it perfect for serving with vanilla ice cream or whipped cream.
Pro Tips For Making Betty Crocker Sour Cream Apple Pie
- CHILL THE SOUR CREAM: The recipe calls for full-fat sour cream, but I learned the hard way—straight from the fridge is too thick. Let it sit at room temperature for 15-20 minutes before mixing into the filling. This ensures a smooth, creamy texture instead of lumps that scream "I rushed this." (And yes, even if you're impatient like me.)
- CUT BUTTER INTO FLOUR FAST: For the crust, use your fingers to break the butter into pea-sized pieces before tossing them into the flour. Then pulse in a food processor—just 6-8 seconds—until it looks like coarse crumbs. Overmixing turns the dough tough, and nobody wants a pie crust that fights back.
- DON’T SKIP THE VINEGAR: The recipe might not say it, but add 1 teaspoon of lemon juice or white vinegar to the sour cream filling. It brightens the flavor and cuts through the sweetness, making the pie taste less like dessert and more like actual apple pie. (Your future self will notice the difference.)
- BAKE LOW AND SLOW: Preheat the oven to 375°F, but don’t rush the crust. Bake the pie on the lower rack for the first 20 minutes, then move it up. This prevents the bottom from burning before the filling sets. A glass pie dish? Lower the temp to 350°F—it heats faster and needs less time.
Regional styles of this recipe
Classic Midwest Style
The original Betty Crocker sour cream apple pie hails from the heartland's baking traditions, where lattice crusts became iconic in the 1950s. This version emphasizes a thick, buttery crust> with a generous layer of spiced apples that caramelize beautifully during baking.
The Midwest approach focuses on simplicity—fresh apples like Honeycrisp or Braeburn work perfectly here, and the filling relies on just 3 spices>: cinnamon, nutmeg, and a pinch of salt.
I've found that baking at 375°F for exactly 45 minutes> gives that signature golden-brown lattice while keeping the filling tender. 🌾
New England Twist
Up north, they take the classic pie and add a touch of warmth with maple syrup>—just 2 tablespoons> mixed into the filling. This regional variation uses McIntosh apples>, which are tart and hold their shape beautifully.
The New England approach also calls for a pre-baked bottom crust> to prevent a soggy bottom, a technique I recommend if your kitchen runs warm.
Serve with vanilla ice cream> or whipped cream, but locals swear by a dollop of maple whipped cream> for that extra touch of autumn.
Southern Comfort Version
Down South, the pie gets a richer, creamier profile with the addition of 1 teaspoon of lemon zest> to the filling and a sprinkle of pecans> on top before baking.
The Southern style also often includes a cornstarch slurry> (1 tbsp cornstarch + 1 tbsp cold water) stirred into the filling to thicken it further. I've tested this version and found that Pink Lady apples> work exceptionally well here, balancing the sweetness of the pecans.
The lattice crust is sometimes brushed with butter> after baking for extra richness—a technique that makes the pie feel extra indulgent. 🍯
Pacific Northwest Adaptation
Out West, they lean into local flavors by adding 1 teaspoon of cardamom> to the spice blend and using organic apples> from local orchards.
The Pacific Northwest version often includes a drizzle of honey> (about 2 tablespoons>) mixed into the filling for a subtle floral note. The lattice crust here is sometimes made with whole wheat flour> (replace half the all-purpose flour) for a nuttier flavor.
I've noticed that baking at 350°F> for 50 minutes> allows the crust to stay crisp while the filling sets perfectly. This version pairs beautifully with coconut milk ice cream> for a tropical twist. 🌲
Modern Minimalist Take
For a contemporary approach, skip the lattice entirely and use a single rolled-out crust> with slits cut into it for steam to escape. This version focuses on the filling—using just 2 apples> (like Fuji>) and 1 cup of sour cream> for a lighter texture.
The modern minimalist pie bakes in 30 minutes> at 400°F>, resulting in a crisp, golden crust with a filling that's almost custard-like. I've found that adding 1 tablespoon of cornstarch> to the filling helps it set beautifully while keeping it tender.
Serve with mascarpone whipped cream> for a luxurious finish. ⚡
Nutrition facts
Frequently asked questions
Why does sour cream make this apple pie filling different?
The sour cream creates a velvety, custard-like texture that's richer than traditional apple pie fillings. It also helps thicken the filling naturally while keeping it tender. Without it, the pie might taste more like a basic spiced apple dessert. The tanginess balances the sweetness perfectly, making each bite more complex.
Can I make this pie ahead of time?
This pie actually tastes better the next day as the flavors meld. Assemble it completely (including the lattice), then refrigerate uncovered for 12 hours or up to 24 hours before baking. For freezing, bake the pie first, then cool completely and wrap tightly in plastic wrap and foil. It keeps for 3 months in the freezer—just thaw overnight before serving.
How do I prevent a soggy bottom crust?
Chill the bottom crust for 30 minutes before filling, and blind-bake it for 5-7 minutes at 375°F with pie weights or dried beans. The lattice design also helps by allowing steam to escape. For extra insurance, sprinkle 1 tablespoon of cornstarch on the crust before adding the filling. This classic technique works every time.
What's the best way to store leftovers?
Store slices in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days. For longer storage, freeze slices wrapped individually in plastic wrap for 3 months. Reheat in a 350°F oven for 10-15 minutes until warmed through. The crust stays crispy when reheated properly.
Can I use a different type of apple?
While Granny Smith and Honeycrisp work best for that perfect tart-sweet balance, you can substitute with Braeburn, Fuji, or Pink Lady. Avoid overly soft varieties like Gala—they'll turn mushy. For extra tartness, add 1 extra tablespoon of lemon juice to the filling. The key is apples that hold their shape during baking.