We’ve always loved the comforting allure of a classic apple pie, and the Little Pie Company’s Sour Cream Apple Pie with Walnuts takes it to new heights. Hailing from New York’s bustling bakeries, this recipe blends tart apples, creamy sour cream, and crunchy walnuts for a cozy twist that’s both indulgent and irresistible.
As food enthusiasts, we’re thrilled to bring you our simplified version of this iconic treat. It’s perfect for fall gatherings or anytime you crave a slice of homemade goodness that feels straight from a beloved bakery.
Ingredients
To recreate our simplified version of the Little Pie Company’s Sour Cream Apple Pie with Walnuts, we start by gathering these essential ingredients. We’ve organized them in the order they’ll be used, with prep specifics noted for accuracy and ease.
- Pie Crust: 1 unbaked 9-inch pie crust (store-bought or homemade; we’ll use this as the base for assembly).
- Apples: 6 medium tart apples, such as Granny Smith (peeled, cored, and thinly sliced; these form the fresh, juicy core of the pie).
- Sour Cream: 1 cup full-fat sour cream (we’ll mix this next for its creamy texture that balances the tartness).
- Granulated Sugar: ¾ cup (measured and set aside; this sweetens the filling for a harmonious flavor).
- All-Purpose Flour: 2 tablespoons (sifted; we’ll incorporate this to thicken the mixture).
- Ground Cinnamon: 1 teaspoon (freshly ground if possible; adds warm spice to enhance the apples).
- Egg: 1 large egg (beaten; used for binding the filling).
- Chopped Walnuts: ½ cup (toasted and roughly chopped; we’ll add these last for the crunchy topping that elevates the pie’s texture).
Equipment Needed
Before we dive into preparing our Little Pie Company Sour Cream Apple Pie with Walnuts, let’s gather the essential tools that make the process seamless and efficient. Having the right equipment ensures we achieve that perfect balance of creamy filling, tender apples, and crunchy walnuts.
Here’s a list of the key items we’ll need, organized by their primary use in the recipe:
- 9-inch pie dish: This is crucial for holding our unbaked pie crust and allowing the pie to bake evenly to a golden brown.
- Mixing bowls (medium and large): We use these to combine ingredients like sour cream, sugar, and beaten egg without any mess.
- Apple peeler or paring knife: Ideal for peeling, coring, and thinly slicing the 6 medium tart apples quickly and safely.
- Measuring cups and spoons: Accurate measurements are key, so we rely on these for scooping out granulated sugar, flour, and other precise quantities.
- Whisk or wooden spoon: For blending the wet ingredients smoothly and incorporating the ground cinnamon into the mixture.
- Baking sheet: Placed under the pie dish to catch any drips and prevent oven messes during baking.
- Oven: Preheated to 375°F, it’s the heart of transforming our raw ingredients into a warm, aromatic pie.
With these tools ready, we’re set to move forward and build on our ingredient list for a flawless baking experience.
Instructions
Now that we have our ingredients and equipment assembled, let’s walk through the steps to create the Little Pie Company’s Sour Cream Apple Pie with Walnuts. We’ll use precise techniques to achieve a creamy filling, tender apples, and a crunchy walnut topping that delights the senses.
Prepare the Ingredients
First, we prepare our fresh ingredients to ensure everything is ready for smooth assembly. Begin by peeling, coring, and thinly slicing the 6 medium tart apples—aim for slices about 1/8-inch thick to allow even cooking and a tender bite that contrasts perfectly with the creamy filling.
Next, toast the ½ cup of walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant and golden—this step enhances their nutty crunch and deep flavor. Once cooled, roughly chop them. For the remaining items, sift the 2 tablespoons of all-purpose flour to avoid lumps, beat the 1 large egg until uniform, and measure out the 1 cup of full-fat sour cream, ¾ cup of granulated sugar, and 1 teaspoon of ground cinnamon. With these steps complete, our ingredients are prepped and primed for the next phase.
Make the Filling
We start by combining the wet and dry elements to craft a luscious filling that balances tart apple sweetness with creamy richness. In a large mixing bowl, whisk together the 1 cup of full-fat sour cream, ¾ cup of granulated sugar, 2 tablespoons of sifted all-purpose flour, 1 teaspoon of ground cinnamon, and 1 large beaten egg until the mixture is smooth and creamy—this takes about 1-2 minutes of vigorous whisking for a velvety texture.
Gently fold in the prepared apple slices using a wooden spoon or spatula, ensuring each piece is evenly coated. The filling should have a thick, aromatic quality with hints of cinnamon spice that promise a comforting, homemade warmth in every bite.
Assemble the Pie
We layer everything into the pie for a beautiful presentation and even baking. Place the 9-inch unbaked pie crust into the pie dish, gently pressing it against the sides and trimming any excess for a neat edge.
Pour the apple filling into the crust, spreading it evenly with a spatula to create a uniform layer. Sprinkle the ½ cup of toasted and chopped walnuts over the top, pressing them lightly into the filling to lock in their crispy texture and add a delightful contrast. This assembly results in a pie that’s visually appealing and full of layered flavors ready for the oven.
Bake the Pie
Finally, we bake the pie to golden perfection, transforming the raw ingredients into a warm, irresistible dessert. Preheat the oven to 375°F if not already done, then place the assembled pie on a baking sheet to catch any drips.
Bake on the middle rack for 45-50 minutes, or until the crust is golden brown and the filling is set with a slight jiggle in the center—rotate the pie halfway through for even cooking. As it bakes, the kitchen will fill with the irresistible aroma of spiced apples and toasted nuts, signaling a pie that’s tender inside and crisp outside. Let it cool on a wire rack for at least 1 hour before serving to allow the flavors to meld.
Make-Ahead Instructions
One of the joys of our Little Pie Company Sour Cream Apple Pie recipe is its flexibility for busy schedules. We often prepare components in advance to ensure fresh-baked results without last-minute rush. Below, we outline efficient steps to make this Sour Cream Apple Pie ahead while preserving its creamy texture and crunchy walnut topping.
Preparing the Filling in Advance
We suggest making the filling up to 24 hours before baking. Start by whisking together the sour cream, sugar, flour, cinnamon, and egg in a mixing bowl. Gently fold in the peeled and sliced tart apples to coat them evenly, preventing browning with a splash of lemon juice if desired. Transfer the mixture to an airtight container and refrigerate it. This step allows the flavors to meld, enhancing the pie’s tart-sweet balance.
Assembling the Pie Ahead of Time
For full assembly, we recommend preparing the pie up to 8 hours in advance. Line your 9-inch pie dish with the unbaked crust, add the chilled filling, and sprinkle the toasted walnuts on top. Cover the assembled pie loosely with plastic wrap to maintain its irresistible aroma and texture. Refrigerate it immediately to keep the crust crisp and the filling fresh.
Storage and Reheating Guidelines
If you need to extend storage, freeze the unbaked pie for up to 2 months. Here’s a quick overview of our recommended storage methods:
| Storage Method | Duration | Key Tips |
|---|---|---|
| Refrigerate | Up to 24 hours | Store in the fridge at 40°F or below to avoid sogginess; bake directly from cold. |
| Freeze (unbaked) | Up to 2 months | Wrap tightly in freezer-safe material; thaw in the fridge overnight before baking. |
| Freeze (baked) | Up to 1 month | Cool completely first; reheat in a 350°F oven for 20-25 minutes until warmed through. |
Always bake the pie at 375°F as directed in our step-by-step instructions to achieve that golden, walnut-crusted perfection. Remember to cool it for at least an hour after baking for the best slice.
Conclusion
We’ve loved exploring this sour cream apple pie with walnuts, a recipe that brings New York’s charm right to our kitchens. It’s more than just a dessert—it’s a way to create warm memories with every slice.
Try it for your next gathering and see how simple ingredients turn into something truly special. We’re confident it’ll become a favorite in your baking repertoire, offering that perfect balance of tart, creamy, and crunchy flavors we all crave.
Frequently Asked Questions
What is the Sour Cream Apple Pie with Walnuts?
This pie is a tasty twist on classic apple pie from New York’s Little Pie Company. It features tart apples mixed with creamy sour cream and crunchy walnuts, creating a harmonious blend of flavors and textures. Perfect for fall gatherings, it’s a simplified homemade version that evokes bakery vibes.
What ingredients are needed for the Sour Cream Apple Pie with Walnuts?
You’ll need a 9-inch unbaked pie crust, 6 medium tart apples (peeled, cored, and sliced), 1 cup full-fat sour cream, ¾ cup granulated sugar, 2 tablespoons all-purpose flour, 1 teaspoon ground cinnamon, 1 large beaten egg, and ½ cup toasted chopped walnuts. These ingredients ensure a balanced, delicious pie when combined in order.
What equipment is required to make this pie?
Essential tools include a 9-inch pie dish for baking, mixing bowls for ingredients, an apple peeler or paring knife, measuring cups and spoons for accuracy, a whisk or wooden spoon for mixing, and a baking sheet to catch drips. Preheat your oven to 375°F for best results.
How do I make the Sour Cream Apple Pie with Walnuts?
Start by preparing apples and toasting walnuts. Whisk together sour cream, sugar, flour, cinnamon, and egg, then fold in apples. Pour into the pie crust, top with walnuts, and bake at 375°F for about 50-60 minutes until golden. Cool for at least an hour before serving for optimal flavor.
Can I make this pie ahead of time?
Yes, prepare the filling up to 24 hours in advance and assemble the pie up to 8 hours before baking. For longer storage, freeze the unbaked pie for up to 2 months or the baked pie for up to 1 month. Thaw in the fridge and bake or reheat as needed to keep it fresh.
How should I store the Sour Cream Apple Pie with Walnuts?
Store the baked pie in the fridge for up to 5 days in an airtight container. For freezing, wrap tightly and freeze for up to 1 month; thaw overnight in the fridge. Always cool the pie completely before storing to maintain its texture and flavor.