Apple Pie with Sour Cream Custard
There’s something deeply comforting about a slice of apple pie with a creamy sour cream custard, and this version is exactly the kind of homey dessert you’ll want to bake again and again. You start with a tender, crumbly shortcrust base, layer it with thin slices of sweet apple, and pour over a silky sour cream filling that bakes up just barely set and golden. The result tastes like something straight out of your grandmother’s kitchen, simple, honest, and impossible to resist warm from the oven.
This style of pie has long been a staple in Ukrainian and Eastern European homes, where sour cream (smetana) is a beloved everyday ingredient. Cooks there have always known that a spoonful of rich, tangy smetana turns an ordinary fruit bake into something special. Unlike a heavy American double-crust apple pie, this open-faced version lets the custard and fruit shine, and it comes together with pantry staples you almost certainly already have on hand. It’s the kind of recipe passed down on scraps of paper and remembered fondly from childhood.
The secret to a flaky crust is keeping everything cold. Cut the chilled butter into the flour until you have small, pea-sized crumbs, then bring the dough together quickly with the egg and ice water. Don’t overwork it, the less you handle it, the more tender it bakes. Chilling the dough for at least 40 minutes relaxes the gluten and firms the butter, so the crust holds its shape and turns beautifully short. When you slice the apples, toss them with a little lemon juice right away to keep them from browning and to add a bright note that balances the sweetness.
Tips & Substitutions
- Apples: Use firm, sweet-tart varieties like Honeycrisp, Gala, or Granny Smith so the slices hold their shape and don’t turn to mush.
- Sour cream: Full-fat sour cream gives the richest custard, but you can swap in Greek yogurt for a lighter, slightly tangier filling.
- No vanilla sugar? Use 1 teaspoon of pure vanilla extract plus an extra teaspoon of regular sugar instead.
- Cornstarch: If you’re out, a little extra flour in the custard will also help it set, though cornstarch keeps it silkier.
- Add-ins: A pinch of cinnamon or a handful of raisins scattered over the apples makes it even cozier.
Let the pie cool for a bit before slicing so the custard has time to firm up and you get clean, tidy wedges. It’s wonderful slightly warm with a cup of tea, or chilled the next day straight from the fridge, the flavor only deepens overnight. Store any leftovers covered in the refrigerator for up to three days. Serve it plain, or with a light dusting of powdered sugar and a spoonful of fresh berries for a little extra flair.
Part of Ukrainian cuisine — 464 more recipes in the section.
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Ingredients
Instructions
Sprinkle 5 tablespoons of flour onto a board or work surface, place the cold butter on top, and chop it together with the flour using a knife until you have small, butter-flecked crumbs.
Add the egg and ice water to the buttery crumbs. Quickly knead a soft dough, shape it into a ball, roll it out into a sheet, place it in a plastic bag, and refrigerate for 40 minutes.
While the dough rests, peel the sweet apples, slice them thinly, and sprinkle with lemon juice so they don't brown.
Preheat the oven to 200°C (400°F). Roll out the chilled dough to the diameter of your baking dish, transfer it to the pan, and form low edges.
Arrange the apple slices over the dough in even layers.
Mix the sour cream with the sugar, then add the vanilla sugar, cornstarch, and one tablespoon of flour. Stir well until smooth.
Pour the sour cream mixture evenly over the apples so it coats every slice.
Place the dish in the preheated oven and bake for about 45 minutes, until the custard has set and the pie is golden. Let it cool slightly before slicing.
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