Stuffed Apple Pie
You won’t need another Apple pie recipes after trying this delicious, stuffed apple pie… also known as sour cream apple pie. It’s the BEST!
I know that it’s quite a big claim to say it’s “the BEST”
but it really is.
I’ve been baking this pie for years.
But there were some years I didn’t have it and I would just dream about it.
You see when I met my Mr. we would go to this really great restaurant that was located in an old Victorian house. Each room was decorated differently, one was a garden, one room was all decked out peach and looked very glamorous with a huge chandelier, another room looked like a library. It was my favorite place to go. The food was so delicious, each meal I had there was better than the last and then the dessert.
I recall asking what they had for dessert.
They said they had this delicious apple pie, that it wasn’t your typical apple pie and that I just had to try it.
Well I am so glad I took their suggestion.
It really was the most delicious apple pie I had ever had.
The piece they served was so thick, I just LOVED that about it.
I made this pie many times when my kids were young they would ask for me to make “that pie” you know that pie we love. At the time I would say, oh that “special” apple pie, is that the one you mean? They’d ask if it had a filling, I’d say the apple pie that is stuffed with all that creamy filling. They would scream YES! That one, that is the pie we want you to make. So everyone in a while, I’d make it. It was delicious, but there was never enough pie in my opinion and it just wasn’t PERFECT. It was really good, and it brought back such special memories.
I adjusted a few things and used a different pie crust, everyone agrees this is it!
Not only is it so delicious, but it really is exactly the same as the pie in that restaurant some 20 years ago. I also think it’s great that I’m not the only one with such a vivid memory of the pie. That is another reason that it is perfect.
Now I don’t need to dream that my pie will be “like” the pie I remembered, it now IS the pie I remember.
Baking the pie in a rectangle dish seems to have made all the difference, it’s now super thick and over-stuffed with apples and creamy filling and topped with a great crumb topping and a pie crust that can stand up to such a dense dessert without being too much.
Since this pie is big, that means there is plenty to have the next day….
for breakfast even.
Who says pie isn’t for breakfast.?
I recall ordering a slice of pie to go from that restaurant just so I could have some the next morning. I not only fell in love with this pie, but I just happen to fall in love with someone at the same time.
It’s no wonder this pie holds such great memories. This is a very special pie.
For years I referred to it as “special apple pie” my kids couldn’t remember the name, so then I would say you know the stuffed apple pie and well that name seemed to stick and although to me this is the most special apple pie for many reasons, it certainly is stuffed. Stuffed to the HILL. It’s stuffed with apples, it’s stuffed with a creamy filling…yea, Stuffed Apple Pie it is!
Each part of this recipe is printable below.
The Crust, The filling and The Crumb Topping.
(I use a 9×13 pan that is 2inches high, as you can see it’s full to the rim before baking)
It’s all set to go into the oven, I placed a tray on the bottom in case there were any spill-overs. Luckily there weren’t.
This crumb topping will be great on so many desserts!
Be ready for the WOW’s this pie will get!
This apple pie is like lasagna, it’s best to prepare it ahead of time. Slicing a fresh-baked apple pie does not give it time to set up and slice nicely. I like to refrigerate this pie overnight. Plan ahead and make this pie the day before.
This is a very big apple pie, you can reduce the recipe in half if you want to make a smaller pie like a heaping 10″ pie.
HERE is my pie crust recipe, alternatively you can use purchased pie crust, you’ll need 2 to fit a pan this size, you can roll purchased crust together and re-roll it into a rectangle or layer them in the pan and cut it to fit the pan.
Stuffed Apple Pie
Ingredients
- 8 pounds tart apples granny smith or Jazz
- 3 cups sour cream or 1 1/2 cups sour cream and 1 1/2 cups greek yogurt
- 1 cup sugar
- 1 teaspoon salt
- 3 eggs
- 2 teaspoons vanilla extract
- 1/2 cup flour
Instructions
- Use a 13x9 pan that is 2 inches high for this pie, it will be full to the top before baking, so place it on a baking sheet in case any overflows. But mine did not overflow, I put it just in case and it makes it easier to remove the pie without having to grab the edge of the pan since the pie is really over the edge.
- Peel, core, and slice apples. I used an apple corer peeler as it makes it really easy especially for 8 pounds of apple, but they can easily be done with a knife also)
- Mix sour cream, sugar, salt, together
- Lightly beat eggs and mix in vanilla
- Pour egg mixture into sour cream mixture, then stir in flour.
- Pour that combined mixture over the apple and stir them until they are fully coated.
- Place filling into the pie crust.
- Bake 400 degrees 15 minutes,
- then adjust the temperature to 350 degrees and bake for 45 minutes
- then add crumb topping bake at 375 degrees for 20 minutes
- Total time (1hr20min)
- This is one very large deep dish pie, great for a crowd or to have plenty left over otherwise.
- 1 1/2 cups brown sugar
- 1 cup flour
- 1/2 cup butter
- 1/4 teaspoon cinnamon
- with a pastry cutter or a fork, mix ingredients in a bowl until the mixture is crumbly, with your hands firmly press the mixture into large crumbles.
- Place on top of apple pie when instructed and bake 20 minutes.
Love, love, love the sour cream in here! This pie is a must-try!
It looks like a pretty darn good pie to me. That filling is amazing.
How awesome is it that this pie reminds you of falling in love with your Mr. That made me smile ear-to-ear! It does look amazing and yes, I’d have it for breakfast too!
This pie looks incredible! And how great that you can make it, and have the memories of dating again!
Yes! Pie is definitely for breakfast (and lunch). I can see why this is ‘special’. What a huge pie! The two of us might struggle with the quantity but I know who to invite over to help us finish it off.
I think you and this pie should come down to visit me. I think the pie should get its own seat. It’s that special.
Apple pie is always a favorite. I am reminded of the line in Snow White, “It’s apple pies that make the menfolks’ mouths water.” I know my mouth is watering!
looks really good. I am tempted to try it 🙂
Hi Diane! I’m Monica, just a simple italian foodblogger. I love this version of apple pie and i’ll try to do it very very soon 🙂
Hello, I just wanted to comment on this, as it appears that everyone giving the recipe great reviews actually just think it sounds and looks good and didn’t actually attempt to make it. I thought it appeared delicious and fell for the “best apple pie” heading, so I did make it over the weekend. I printed out the recipe, bought my eight pounds of granny smith apples and sat down with my husband to core and peel by hand all eight pounds of apples. Let me tell you…we had some leftover apples, We used the 9 X 13 in. pan as recommended. It did taste delicious.
It looks fabulous! I love all things apple.
Pie is in the oven, also found that 8# of apples too many! (I weighed them) Ended up with a ginormous mess of apples sky-high, and didn’t use 4 apples! Nearing the end of the baking time and the pile has hardly dropped….don’t know how I will ever get the topping on this mountain.
I’m sorry your are having issues with the pie. My pie was high, the crust is above the rim of the baking pan, it puffed some when I baked it and added the topping and when it cooled it settled down nicely. I did use 8 pounds of apples. I’m not sure where the issues are on how many apple fit, but this pie is very big, the pan is extremely heavy. I hope the pie works out well for you. We all enjoyed it. I now wish I would have taken a photo of me pouring all those apples into the pan, but by the photos I did take you can see it’s very full.
Hi, a late query- what do you use/ call Shortening? Obviously not margarine, nor is it butter. Would like to make your Empanadas But? Many thanks for your help 🤗
Shortening is the product, Crisco is a brand name of shortening. It’s a solid form of fat. Not sure if it’s a regional barrier. Vegetable shortening is what you will be looking for. I searched for New Zealand equivalent from looking at your email address. Some recommend kremelta, which is coconut derived. I would suggest you search for Vegetable solid shortening and ask what others use in your area.
Hi. I’m curious about serving your stuffed apple pie. Into what kind of slices do you cut this pie? Do the inside pieces not have an “edge” of crust or do you just make longer but thinner slices so every piece gets edge crust?
I cut this one so that the centerpieces don’t have an edge, but you can slice it up any way you like 🙂 thin slices sound good but since the pie is thick they may be hard to remove from pan. The colder the pie is the easier it’ll be to cut.
This is one amazing pie!
You always have such great info in your posts, I am looking forward to making better cupcakes this weekend, thanks!
Where is the recipe for the crust?
here is a link to the pie crust https://www.createdby-diane.com/2014/11/easy-pie-crust-made-in-a-food-processor.html
Oh my goodness !!! THIS pie looks absolutely LUSCIOUS.
I have one question. THIS is an Apple Pie. WHY No Apple Pie Spice ?
Just as soon as you Answer – I’m gonna Attempt making this
SCRUMPTIOUS Dessert.
Enormous Thanks, in advance.
I made the recipe to my liking and my remembrance of how it was made at a restaurant I frequented years ago, and did not really want a cinnamon apple pie, the flavors in this pie are fantastic as written, but if you want to add apple pie spice go right ahead. The topping has brown sugar and some cinnamon which really give it plenty of flavor. You can make it smaller by halving the recipe if desired 🙂
Exactly what size dish did you use??
I use a 13×9 pan that is 2 inches high. It’s really full and the pie crust is over the edges (as you can see in the photo) before it’s baked, so I place it on a baking sheet to bake on and it helps if any spills over as well and it’s easier to move since the pie crust is really on the edge.