Desserts
This sour cream apple pie recipe from Little Pie Company delivers the ultra-creamy, spiced filling that makes their pies legendary. The secret lies in blending sour cream into the apple mixture, creating a velvety texture that sets it apart from traditional recipes.
I’ve replicated their signature flaky crust and perfectly balanced sweet-tart flavor profile—now you can bake it at home with professional results.
The creamy filling starts with tender apples simmered with sugar, cinnamon, and a touch of lemon juice to brighten the flavors. Sour cream is then whisked in to ensure a luscious, custard-like consistency that stays rich even after baking.
Meanwhile, the crust gets its signature flakiness from cold butter cut into the flour before rolling.
What makes this recipe special is how the filling thickens just enough to create a silky, spoonable texture while still maintaining a slight jiggle in the center—a hallmark of Little Pie Company’s style.
The crust achieves that signature golden-brown color with crisp edges, all while staying tender enough to cut cleanly.
Perfect for holidays, potlucks, or a cozy weekend treat, this pie delivers restaurant-quality results with a fraction of the effort. Once you try it, you’ll understand why Little Pie Company’s version stands out—and why this homemade version will become your new favorite.
Ingredients for sour cream apple pie little pie company
Nine essential ingredients deliver Little Pie Company's signature creamy apple pie experience.
| Ingredient | Amount | Notes |
|---|---|---|
| Granny Smith Apples 🍎 | 6 medium | Peeled, cored, sliced into 1/4-inch pieces |
| Granulated Sugar 🍚 | 1 ½ cups | Light or dark brown sugar for depth |
| All-Purpose Flour 🌾 | ½ cup | For thickening filling |
| Ground Cinnamon 🍃 | 2 tbsp | Freshly ground preferred |
| Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Sour Cream 🥛 | 1 cup | Full-fat for creaminess |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for crust |
| All-Purpose Flour 🌾 | 2 ½ cups | Plus 1 tbsp for rolling |
| Ice Water 💧 | ½ cup | For pie crust |
| Ground Nutmeg 🌿 | ¼ tsp | Freshly grated for warmth |
| Vanilla Extract 🍯 | 1 tsp | Pure alcohol-free preferred |
The apples are non-negotiable—Granny Smith gives that signature tang. Local farmers markets often have better quality than grocery stores, but any firm, unbruised apples work. I always grab extra because you can't have too many apples in pie. For the crust, Plugrá butter is my go-to for flakiness, but any high-fat butter works. The key is keeping it cold—cut it into small cubes and chill for at least 30 minutes before mixing. If your kitchen gets warm, pop the butter in the freezer for 10 minutes.
No sour cream? Full-fat Greek yogurt works in a pinch, but the tang won't be quite the same. Running short on vanilla? Almond extract at half the amount adds depth without overpowering. The crust can be made a day ahead and stored in the fridge—just bring it to room temp before rolling. For the filling, if you're worried about it being too runny, add the flour last and whisk vigorously to avoid lumps. And trust me on the nutmeg—it's subtle but makes all the difference in that Little Pie Company flavor.
The filling keeps for 3 days in the fridge, covered tightly. The crust? Wrap it in plastic and freeze for up to 3 months. I always make double batches of both—one for the pie, one for hand pies. The pie itself reheats beautifully in the oven at 350°F for 15 minutes if you want to serve it warm. And if you're feeling fancy, brush the crust with a little egg wash before baking for that golden finish—just skip the egg wash if you're making it vegan.
Why You'll Love This Recipe
- No-Fuss Filling: I swear by the Little Pie Company’s trick of mixing sour cream into the apple filling—it keeps things creamy without soggy crust. Just toss in the diced Granny Smiths, a pinch of cinnamon, and let the sugar caramelize while you roll out dough. Honestly, the hardest part is deciding which mini pie to eat first.
- Tart-Sweet Magic: That Granny Smith tang paired with a whisper of cinnamon? It’s the kind of balance that makes you reach for a second slice. The sour cream in the filling rounds out the sharpness, and the crust stays buttery—no one will guess it’s a weeknight dessert.
- Party-Ready Bites: These little pies are my secret weapon for gatherings. Bake a batch ahead, pop them in the freezer, and reheat just before serving. They’re perfect for potlucks, holiday desserts, or even a casual Sunday brunch spread—no one leaves empty-handed.
- Budget Dessert Win: A single bag of Granny Smiths and a cup of sugar stretch to make a dozen pies. The dough is basic, and the sour cream filling uses pantry staples. Best of all? Leftovers reheat beautifully—my kids beg for them the next morning, toasted with a sprinkle of cinnamon.
Step-by-step instructions for sour cream apple pie
Here's how to create that signature Little Pie Company creaminess—where the filling stays velvety and the crust stays flaky.
Prepare the Ultra-Creamy Apple Filling
In a large bowl, combine the 6 medium Granny Smith Apples (pre-sliced into ¼-inch pieces) with 1.5 cups Granulated Sugar, 2 tbsp Ground Cinnamon, 0.25 tsp Ground Nutmeg, and 0.5 tsp Salt. Toss gently until every apple slice is evenly coated—this ensures balanced sweetness and spice throughout. Let the mixture sit for 10 minutes while you prepare the rest; this allows the apples to release some juices, which we'll use to create that signature creaminess.
In a separate bowl, whisk together the 1 cup Sour Cream, 0.5 cup All-Purpose Flour, 1 tbsp Lemon Juice, and 1 tsp Vanilla Extract until completely smooth. The lemon juice brightens the apples while the sour cream adds that signature tangy richness. This mixture is what transforms a standard apple pie filling into something truly extraordinary—think of it as the secret weapon for that ultra-creaminess Little Pie Company is known for.
Cook the Filling to Thicken Perfectly
Transfer the apple mixture to a large, heavy-bottomed pot. Cook over medium-high heat for 5-7 minutes, stirring occasionally, until the apples begin to soften but still hold their shape—you want them tender but not mushy. This is crucial because overcooking will make the filling watery when it bakes.
Reduce heat to medium-low and stir in the sour cream mixture. Cook for another 3-5 minutes, stirring constantly, until the filling thickens to a pudding-like consistency. It should coat the back of a spoon smoothly—this is your creamy texture checkpoint. If it thickens too quickly, add 1-2 tablespoons of ice water to loosen it. Remove from heat immediately; any further cooking will curdle the sour cream.
Roll Out the Perfect Pie Crust
On a lightly floured surface, combine the 2.5 cups All-Purpose Flour (plus 1 tbsp extra for dusting) and 0.5 tsp Salt. Cut in the 1 cup Unsalted Butter (cold and cubed) using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces remaining. This texture is essential for creating flaky layers in the crust.
Gradually add the 0.5 cup Ice Water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Be careful not to overwork it—just until it forms a shaggy mass. Turn the dough onto a lightly floured surface and knead 4-5 times until smooth. Wrap in plastic and chill for 30 minutes while you preheat the oven to 375°F. This resting period relaxes the gluten, preventing a tough crust.
Assemble and Bake for Golden Perfection
Roll out the chilled dough between two sheets of parchment paper to a 12-inch circle, about ⅛-inch thick. Transfer carefully to a 9-inch pie dish, trimming any excess dough. Pour the cooled apple filling into the crust, mounding it slightly in the center. Roll out the remaining dough for the top crust, cutting a few slits for steam to escape.
Brush the top crust with a bit of beaten egg (optional) for a golden finish. Bake on the middle rack for 45-50 minutes until the crust is deep golden brown and the filling is bubbling through the slits. The filling should be set but still slightly jiggly in the center—this indicates it's perfectly creamy, not overcooked. Let cool for at least 2 hours before slicing; this resting period allows the filling to fully set and develop those rich flavors.
Pro Tips For Making Sour Cream Apple Pie Little Pie Company
- Peel Apples Thin: Granny Smiths are tough—don’t strip the skin off like you’re making applesauce. A quick spiral cut with a peeler (or a knife if you’re old-school) leaves just enough texture to keep the filling from turning to mush. I used to go too deep, and the filling lost its bite.
- Pre-Cook the Filling: Simmer the apple mixture uncovered for 5–7 minutes before baking—this drives out excess liquid and concentrates the flavor. Skip this, and your little pies will be soggy bottoms. (Yes, even if the recipe doesn’t say it.)
- Chill the Dough: Roll out the pie dough between two sheets of parchment paper, then refrigerate it for 20 minutes. Cold dough = easier handling and less shrinking. I learned this after watching my first batch pucker like a prune.
- Brush, Don’t Flood: Use a pastry brush to apply the egg wash—just enough to glaze, not drown. Overdo it, and your crust turns chewy instead of flaky. A light coat is all it takes for that golden finish. (And save the extra wash for painting doughnuts.)
Dietary considerations for sour cream apple pie little pie company
Gluten-Free Adaptation
For a gluten-free version, swap the all-purpose flour in the filling with 1 cup gluten-free 1-to-1 baking flour (like Bob's Red Mill or King Arthur).
For the crust, use a pre-made gluten-free pie crust mix—Pillsbury GF Pie Crust works well—or make your own with 1.5 cups gluten-free flour, ½ cup almond flour, and ½ cup cold butter.
Chill the crust longer (45 minutes) since gluten-free dough is more delicate. 🌾
Dairy-Free Options
Replace the 1 cup sour cream with 1 cup full-fat coconut cream (chilled overnight) or 1 cup dairy-free yogurt (like Silk Unsweetened). For the crust, use vegan butter (like Miyoko's) and ¼ cup ice water instead of dairy.
The texture will be slightly less rich but still delicious. The filling may thicken faster, so reduce cooking time by 1-2 minutes.
Nut-Free Considerations
This recipe is naturally nut-free, but if you're avoiding almond flour in the crust adaptation, stick to the original recipe or use a gluten-free crust blend without nut flours. Always check labels on pre-made crusts—some brands add almond flour for texture.
For extra flakiness in a nut-free crust, add 1 tbsp cornstarch to the flour mixture to mimic butter's binding properties.
Lower Sugar Version
Reduce the sugar to 1 cup (instead of 1.5 cups) and add 1 tbsp monk fruit sweetener (like Lakanto) to maintain sweetness without spiking blood sugar. Boost the cinnamon to 2.5 tbsp to enhance apple flavor.
The filling will still thicken properly, but the tangy-sweet balance will be more pronounced. Pair with vanilla Greek yogurt for serving to add creaminess without extra sugar.
Allergen-Friendly Tips
For egg-free crusts, skip the egg wash and brush with 1 tbsp melted vegan butter instead. If avoiding dairy entirely, use 1 tbsp aquafaba (chickpea brine) mixed with 1 tsp maple syrup for a light glaze.
For soy-free options, ensure your vanilla extract is alcohol-free (some contain soy lecithin). Always double-check spice blends—some contain wheat or soy additives.
Keto-Friendly Hack
This isn't traditionally keto, but you can adapt it by replacing 1 cup apples with 1 cup cauliflower rice (steamed and drained) and using ½ cup erythritol instead of sugar. Whisk 2 tbsp powdered erythritol into the sour cream mixture for sweetness.
The crust can be made with 2 cups almond flour and ½ cup coconut oil instead of butter. Expect a denser texture, but it’ll satisfy keto cravings beautifully. 🥧
Nutrition facts
Frequently asked questions
Why does this recipe use sour cream instead of milk or cream?
The sour cream creates that signature Little Pie Company velvety texture by adding tangy richness and thickening the filling naturally. Unlike milk or heavy cream, it prevents the filling from becoming watery while adding a subtle depth of flavor. The acidity also helps balance the sweetness of the apples beautifully.
Can I make this pie ahead of time?
The crust can be prepped 1 day ahead and stored in the fridge. The filling can be made 2 days ahead and refrigerated. Assemble the pie and refrigerate it overnight before baking for even better flavor development. For serving, let it sit at room temperature for 30 minutes before slicing.
What's the secret to a flaky crust like Little Pie Company?
Cold butter cut into the flour creates those signature flaky layers, but the key is not overworking the dough and keeping everything chilled. Use ice water for binding and roll the dough between parchment paper to prevent shrinking. The 30-minute chill before baking relaxes the gluten for that perfect texture.
How do I know when the filling is done?
The filling should be set but still have a slight jiggle in the center when the pie comes out of the oven. It should coat the back of a spoon smoothly without being completely solid. If it's too runny, bake for 5-10 more minutes until it thickens. Overbaking makes the filling dry and grainy.
Can I use different apples?
Granny Smith apples are ideal for their tang, but you can substitute with Honeycrisp or Fuji for a sweeter balance. Avoid overly soft varieties like Gala as they break down too quickly. Mixing apple types works well too—just adjust sugar to taste after cooking.