Apple Sour Cream Pie

This apple pie goes off-script in the best way. Instead of the usual butter-and-cinnamon filling, sliced Granny Smith apples and golden raisins get folded into a sour cream custard made with beaten egg, white sugar, and brown sugar. The result is a creamy, tangy filling that clings to the apple slices instead of a loose, juicy one.

Sour cream does two things here. It adds richness and body to the filling so it bakes into a set custard around the apples, and its tanginess balances the sweetness of both sugars and the golden raisins. Granny Smiths are the right call since their tartness holds up against all that cream and sugar without going bland.

The lattice top lets moisture escape so the custard sets properly. A solid top crust would trap steam and leave you with a watery filling that never firms up.

Chef Tips

• Use full-fat sour cream. Low-fat and non-fat versions can break and turn watery when baked at high heat.
• Slice the apples evenly, about ¼ inch thick, so they cook through uniformly in the filling.
• Cover the crust edges with foil for the last 15 minutes to prevent burning. The long bake at 400°F (205°C) will darken exposed edges fast.
• Let the pie cool at least 30 minutes before slicing. The custard needs time to set.

Variations

• Add a teaspoon of cinnamon and a pinch of nutmeg to the sour cream mixture for a spiced version.
• Swap golden raisins for dried cranberries for a tarter, more colorful filling.
• Use a crumb topping instead of a lattice for a sour cream apple crumble-style pie.