Desserts
Betty Crocker’s sour cream apple pie delivers that velvety cream filling and flaky crust we all crave—without the fuss of homemade dough. This recipe combines Betty Crocker’s trusted pie crust with a rich, tangy-sweet filling that bakes up perfectly every time.
I’ve tested it countless times, and the secret lies in the sour cream, which keeps the filling tender and prevents a gummy texture.
The filling’s magic comes from a precise balance of sugar, butter, and sour cream, all blended until smooth before layering it over the crust. A lattice top adds classic elegance while keeping the filling moist.
Baking at the right temperature ensures a golden crust and a filling that’s just set—not runny. This is the kind of pie that tastes like a bakery’s, but with simple steps anyone can master.
What you’ll end up with is a pie that smells like autumn in the oven—warm, buttery, and irresistibly aromatic. The crust stays crisp, the filling holds its shape without cracking, and the lattice adds a touch of sophistication.
It’s the perfect dessert for holidays, potlucks, or just because. Let’s get baking!
This recipe includes troubleshooting tips for common issues like a soggy bottom or undercooked filling, so you’ll get it right the first time. Whether you’re a baking newbie or a seasoned pro, this pie delivers restaurant-quality results with minimal effort. Ready to impress your family?
Ingredients for betty crocker sour cream apple pie
Eight simple ingredients transform into that perfect golden pie with velvety filling.
| Ingredient | Amount | Notes |
|---|---|---|
| Betty Crocker Original Pie Crust 🥧 | 1 package | Unrolled, refrigerated dough |
| Granny Smith Apples 🍎 | 6 medium | Peeled, cored, sliced thin |
| Granulated Sugar 🍚 | 1 ¼ cups | White sugar preferred |
| Unsalted Butter 🧈 | ¾ cup | Cold, cubed for filling |
| Sour Cream 🥛 | 1 cup | Full-fat for best texture |
| All-Purpose Flour 🌾 | ½ cup | For thickening filling |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Ground Cinnamon 🌿 | 1 ½ tbsp | Freshly ground preferred |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated nutmeg |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Egg 🥚 | 1 whole | For egg wash |
| Vanilla Extract 🍯 | 1 tsp | Pure vanilla preferred |
| Heavy Cream 🥛 | ¼ cup | For lattice design |
The apples are the star here—Granny Smith for tartness, but Honeycrisp works too. Local farmers markets often have the best selection, but the grocery store will do. Look for firm apples without bruises—they’ll hold their shape better. I always peel mine (the skin can make the filling gummy), but if you prefer rustic texture, leave it on. The Betty Crocker crust is a game-changer—no rolling or fussing, just unroll and bake. Trust me, it’s flaky every time.
No sour cream? Greek yogurt works in a pinch, but the texture won’t be quite the same. Short on butter? Vegetable shortening keeps the crust flaky, though it lacks flavor. The cinnamon should be fresh—pre-ground loses potency fast. Penzeys or local spice shops carry the best. For the lattice, I use store-bought pie crust strips (they’re foolproof), but if you’re ambitious, cut your own dough. The heavy cream for the lattice can be swapped for half-and-half if you’re watching calories—just brush it on thinner.
This pie keeps beautifully—3-4 days in the fridge, 2 months frozen. The secret to reheating? Wrap the whole pie in foil and warm at 350°F for 20 minutes. I always make a double batch—one for now, one to freeze. The crust stays crisp if you store it airtight. Leftovers? Slice and warm with a scoop of vanilla ice cream—trust me, it’s even better the second day.
Why You'll Love This Recipe
- No-Roll-Out Crust: I swear by that Betty Crocker pie crust mix—just add water, press it in, and boom, no rolling mess. The flaky layers hold up perfectly, even when loaded with tart Granny Smiths and that rich sour cream filling.
- Tart-Sweet Magic: That combo of Granny Smiths and sour cream? It’s like fall in a pie. The apples stay crisp while the filling gets that silky, tangy-sweet balance—no one ever skips seconds on this.
- Weeknight Dinner Hack: Slice it up, serve with vanilla ice cream, and suddenly you’ve got dessert and a crowd-pleasing brunch option. Honestly, I’ve used it for potlucks, book club gatherings, and even packed slices for my kid’s after-school snack stash.
- Budget-Friendly Luxury: Five ingredients, zero specialty items. The sour cream adds richness without breaking the bank, and the crust mix cuts prep time by half. Leftovers? Freeze slices for later—because this pie tastes just as good reheated as it does fresh.
Step-by-step instructions for velvety cream filling with flaky crust
Here's how to assemble this classic pie with a foolproof method for perfect results every time.
Prepare the Apple Filling
In a large mixing bowl, combine the 6 medium Granny Smith Apples that have been peeled, cored, and sliced thin. Add the 1.25 cups Granulated Sugar, 1.5 tablespoons Ground Cinnamon, 0.5 teaspoon Ground Nutmeg, 0.5 teaspoon Salt, 2 tablespoons Lemon Juice, and 1 teaspoon Vanilla Extract. Toss everything together until the apples are evenly coated with the spice mixture.
Let the apple mixture sit for 15 minutes while you prepare the crust. This resting time allows the apples to soften slightly and release their juices, which helps create that signature velvety texture in the final filling. You'll notice the apples will look slightly glossy from the lemon juice and sugar, indicating they're ready to go into the crust.
Assemble the Pie Crust
Preheat your oven to 375°F. Unroll the 1 package Betty Crocker Original Pie Crust onto a lightly floured surface and gently press it into a 9-inch pie dish. Trim any excess dough hanging over the edge, leaving about 1 inch extra to work with for crimping later.
I like to use my fingers to gently press the dough into the pie dish, making sure it covers the bottom and sides completely. This creates a solid foundation for your filling. Place the prepared pie dish on a baking sheet lined with parchment paper to catch any potential drips during baking.
Create the Cream Filling
In a medium saucepan, melt the 0.75 cup Unsalted Butter over medium heat. Once melted, remove from heat and whisk in the 1 cup Sour Cream and 0.5 cup All-Purpose Flour. Return the mixture to low heat and cook, stirring constantly with a wooden spoon, until it thickens to a smooth, creamy consistency.
This step is crucial for achieving that signature velvety texture. Keep stirring until the mixture coats the back of your spoon and leaves a trail when you run your finger through it. The filling should be thick enough to hold its shape but still pourable. Remove from heat immediately to prevent over-thickening.
Layer the Filling and Top Crust
Spread half of the apple mixture evenly into the prepared pie crust. Then, pour the creamy sour cream mixture over the apples, spreading it evenly to the edges. Add the remaining apple mixture on top, pressing down gently to create a compact layer. This arrangement ensures each bite has that perfect balance of apple and creamy filling.
Roll out the remaining pie crust and place it over the top, trimming any excess. For a classic look, create a lattice design using the 0.25 cup Heavy Cream by brushing it on strips of dough before arranging them in a crisscross pattern. Brush the entire top crust with the beaten 1 whole Egg for a golden finish. This egg wash not only adds shine but also helps create that beautiful golden-brown crust we're aiming for.
Bake to Golden Perfection
Bake the pie for 50-55 minutes, or until the crust is golden brown and the filling is bubbling at the edges. The center should still have a slight jiggle when you gently shake the pie dish—this indicates the filling is set but still tender.
For the flakiest crust possible, I recommend placing a baking sheet under the pie dish during the first 20 minutes of baking. This helps conduct heat evenly and prevents the bottom crust from becoming soggy. Let the pie cool for at least 2 hours before slicing to allow the filling to set completely. This waiting time is worth it—it ensures clean slices with that perfect creamy texture you're after.
Pro Tips For Making Betty Crocker Sour Cream Apple Pie
- Pre-Cook the Crust: Roll out the Betty Crocker crust, dock it with a fork, and bake it blind at 375°F for 12 minutes before filling. I used to skip this and always ended up with a soggy bottom—this step guarantees a flaky, sturdy base that holds up to the sour cream filling.
- Toss Apples in Lemon Juice: After peeling and slicing the Granny Smiths, toss them in 1 tablespoon of lemon juice while prepping. The acidity keeps them from browning while you mix the filling, and it brightens the flavor—no one wants dull-tasting apples in their pie.
- Mix Sour Cream Last: Stir the sour cream into the sugar-butter-apple mixture right before pouring into the crust. I learned this after a pie turned out too thin and runny—folding it in at the end keeps the filling thick and creamy.
- Dot with Cold Butter: Cut the unsalted butter into small chunks and scatter them over the filling before baking. The cold butter melts slowly, creating pockets of richness that make the pie taste like it’s been simmered for hours—not just 45 minutes.
Wine and beer pairings for this dish
Classic Wine Pairings
An off-dry Riesling from Washington State is my go-to choice—its bright acidity and hints of peach and honey complement the pie’s tangy-sweet filling beautifully. Look for a 2022 Chateau Ste. Michelle or Dr. Loosen Blue Slate for that perfect balance.
The wine’s slight sweetness mirrors the pie’s caramelized apples, while its crisp finish cuts through the richness of the crust. 🍷
Crisp White Options
A Sauvignon Blanc with citrus notes works wonderfully, especially if you prefer a drier pairing. I love Kim Crawford Sauvignon Blanc from New Zealand—its zesty lime and grapefruit flavors refresh your palate between bites.
For a more budget-friendly option, try La Crema Sauvignon Blanc from California. The wine’s herbal undertones echo the cinnamon in the filling.
Light Beer Matches
A Belgian witbier like Hoegaarden or Stella Artois pairs surprisingly well with this pie. The coriander and orange peel notes in the beer enhance the apple’s tartness, while its effervescence cleanses the palate.
For a local option, try a wheat beer with a touch of honey—Allagash White is a crowd-pleaser. 🍺
Seasonal Cider Pairing
Don’t overlook hard cider for a cozy autumn pairing. A dry, crisp cider like Angry Orchard Crisp Apple or Woodchuck Hard Cider complements the pie’s flavors without overpowering them.
The apple-forward notes create a seamless match, especially if you serve the pie slightly warm. For a non-alcoholic option, try Martinelli’s Sparkling Apple Cider.
Dessert Wine Finish
If you’re serving this pie as a dessert course, a Moscato d’Asti or Riesling Kabinett adds an elegant touch. The light sweetness and bubbles in Moscato enhance the pie’s creamy texture, while a chilled German Riesling (like Johannisberg Riesling) provides a sophisticated finish.
Serve both slightly chilled for the best experience.
Pro Tip: Temperature Matters
Always serve wine and beer slightly chilled—around 45-50°F for whites and ciders, 40-45°F for beers. I keep my wine fridge set to 50°F and my beer in a cooler with ice packs. The cooler temperature helps balance the pie’s warm, spiced flavors without overwhelming them. 💡
Nutrition facts
Frequently asked questions about Betty Crocker sour cream apple pie
Can I make this pie without a lattice top?
If you prefer a simpler look, just roll out the second crust and place it over the filling. Cut a few slits in the top crust to let steam escape, then brush with egg wash. This keeps the filling moist while giving you a clean, classic top. For extra flair, add a few decorative cuts or a simple crimped edge.
Why does my pie filling turn watery?
Overcooking the filling is the most common cause. The creamy mixture should thicken to a pudding-like consistency—it should coat the back of a spoon but still be pourable. Remove it from heat as soon as it thickens, then spread it quickly. Also, avoid opening the oven door early, as temperature drops can cause condensation. If it's too thin, chill it for 10 minutes before baking.
Can I use frozen apples instead of fresh?
Yes, but you'll need to thaw and drain them first. Frozen apples release more moisture, so pat them completely dry with paper towels before adding to the filling. You may also want to reduce the sugar by 0.25 cup since frozen apples are often pre-sweetened. For best texture, use tart varieties like Granny Smith or Honeycrisp when available.
How do I prevent a soggy bottom crust?
Prevent sogginess by baking the pie on a preheated baking sheet lined with parchment paper. This conducts heat upward and prevents the crust from absorbing too much moisture from the filling. Also, chill the assembled pie for 30 minutes before baking—this helps the filling set slightly and reduces steam buildup. For extra insurance, sprinkle a thin layer of crushed cornflakes or powdered sugar on the crust before adding the filling.
Can I make this pie ahead of time?
This pie actually tastes better the next day! Store it in an airtight container in the refrigerator for up to 4 days. For freezing, wrap the whole pie tightly in plastic wrap and foil, then freeze for up to 3 months. To reheat, bake at 350°F for 20-25 minutes until warmed through. The crust stays crisp when reheated properly.