Deep Dish Sour Cream Apple Pie

This is an extra-deep pie, made in a springform pan. The sides of the apple pie are more than 2 inches deep, so there’s plenty of filling. The crunchy, buttery brown-sugar crumb on top is lightly accented with cinnamon.


1/2 cup unsalted butter, at cool room temperature, cut into small pieces
5 tablespoons sugar
1 large egg yolk
1 1/4 cups sifted cake flour

For the apple filling
(about 10 or 11 apples) peeled, cored and thinly sliced apples, use a mixture of Cortland, Golden Delicious, and Granny Smith
2/3 cup sugar
6 tablespoons all-purpose flour
2 large eggs, at room temperature
2 cups sour cream (not low-fat)
1 teaspoon vanilla extract

For the streusel
1 cup all-purpose flour
1/2 cup unsalted butter, melted
1/2 cup firmly packed light brown sugar
1/2 teaspoon ground cinnamon

Make the apple pie crust
1. In the bowl of a stand mixer, beat the butter with the flat paddle attachment on medium-high speed until creamy, about 1 minute. Add the sugar gradually and continue to beat on medium-high speed until lightened and creamy, about 2 minutes. Beat in the egg yolk until well combined. Add the flour and pulse the mixer on and off until it begins to combine, and then run the mixer on medium-low speed just until the dough begins to form. Scrape out onto plastic wrap and use the wrap to help press the dough into a flat disk shape. Wrap the dough thoroughly. Refrigerate for at least 2 hours or overnight.
2. Roll out half of the dough on a lightly floured surface to a 10-inch round. Use the bottom of a 9-by-3-inch round springform pan as a guide and cut out a 9-inch circle. Assemble the pan with the sides locked into place, and coat the inside with nonstick spray. Transfer the circle of crust to the bottom of the pan. Roll out the remaining dough and cut 2 long strips, each one 17 x 2 inches. Take one strip and fit it into the pan along the side; have the bottom slightly curve in over the bottom crust. Press the lower edge of the strip against the bottom crust to seal. Brush the short, vertical edges of the side strip with water and press the second strip into place, trimming to fit with about 1/2 inch of overlap. Press the overlapping edges well to seal. Refrigerate for at least 2 hours.

Make the apple filling
3. Position a rack in the middle of the oven. Preheat the oven to 400°F
4. Toss together the apple slices and sugar in a large sauté pan. Cook over medium heat, occasionally stirring gently, taking care not to crush the fruit pieces. Cook for about 5 minutes, just until the mixture begins to exude juices and the apples soften just a tiny bit. Remove from the heat, cool slightly, then sprinkle the flour over, and toss gently to coat.
5. Whisk the eggs in a large bowl, then whisk in the sour cream and vanilla. Fold into the fruit mixture.
6. Remove the crust from the refrigerator and scrape the filling into the crust. It will come right up to the top of the crust. Bake for 15 minutes while you prepare the streusel.

Make the streusel
7. Combine all the ingredients until well blended.
8. After the pie has baked for 15 minutes, remove from the oven and turn the heat down to 375°F. Squeeze the streusel between your fingers and palms to create clumps ranging in size from small to large grapes and scatter all over the top of the pie. There is a lot of streusel; use it all, gently mounding it in the center.
9. Return the apple pie to the oven and bake for 15 minutes more. Turn the heat down to 350°F and continue baking for 20 to 30 minutes more, or until the streusel is evenly browned and the pie feels firm when gently pressed. If you can see any filling bubbling around the edges, that is a good sign of doneness, but most likely it will be completely covered with streusel.
10. Cool the pan on a rack to allow the filling to thicken and set. Serve the apple pie at room temperature. Store at room temperature for up 1 day.
And….dont forget the ice cream.
sounds like a lot of work but it came together easily and it is so worth it.