Recipe Box: Sour Cream Apple Pie with Maple Buttermilk Crust

Occasionally, friends ask me to bake something for them. This was one of those occasions. My good friend & neighbor, Rick, asked me to bake his mother Nancy’s beloved apple pie recipe. So I did and I added a little maple syrup/extract to it! It was DELICIOUS and the crust I created, for the occasion, was a perfect marriage of apple, buttermilk and maple. All-American, creamy goodness! Try it for your next bbq, holiday or dinner party! It is sure to please.





Sour Cream Apple Pie with Maple Buttermilk Crust

Sour Cream Apple Pie with Dawn's Maple Buttermilk Crust

Dawn’s Maple Buttermilk Crust

2 1/2 C All-purpose Flour

1/4 tsp Salt

3 Tbsp Granulated White Sugar

1/4 C Crisco Butter Shortening

12 Tbsp Butter (cold & cubed)

1/4 C Buttermilk

1 tsp Maple Syrup or Maple Extract



Preheat oven to 400. In a large mixing bowl, sift together the flour, sugar & salt. Add shortening – breaking it up with your hands. Mix it in, with hands, thoroughly in the flour. It will be piecey. Add the cold cubes of butter and work it into the flour-shortening mixture with your hands. Work it fast so the butter doesn’t soften. The mixture will be crumbly. Add ice cold buttermilk, bit by bit, until the mixture forms a dough. Lastly, add maple syrup/extract. Make a ball out of the dough.


Don’t overwork it. You don’t want tough dough by overworking! Divide the dough in half and flatten to form 2 disk shapes. Wrap one with plastic and place in freezer for later use. With the other, roll out with rolling pin until approximately 1/4 – 1/8 inch – depending how thick you like your pie crust.


Roll crust around rolling pin and hold over prepared pie dish.  Gently unfold pie crust into pie dish. Make sure evenly distributed. There will be overlap. Cut off excess leaving a pie crust rim. Pinch your thumb and index finger together and pointing to the center of the crust, pinch to make “pie grooves” on crust.  

If baking pie below, bake crust for 5 minutes to prime.


Nancy’s Sour Cream Apple Pie

1 unbaked 9 inch pie shell

1 egg

1 cup granulated sugar

1 cup sour cream

2 tablespoons flour

1/2 teaspoon vanilla extract

1/4 teaspoon salt

1 lb. apples, pared, cored and sliced (4 cups)

Optional: 1/4 tsp Maple Syrupor Maple Extract



1/2 cup light brown sugar, firmly packed

1/3 cup flour

1/4 cup butter



Refrigerate pie shell until it is needed. 

Preheat oven to 400°F. 

In medium bowl, beat egg slightly. Add granulated sugar, sour cream, 2 tablespoons flour, the vanilla and salt; mix well. Add sliced apples; mix until well blended. Turn into pie shell. Bake 30 minutes, or until apples are tender. Meanwhile, make topping: mix brown sugar, flour and butter until crumbly. Sprinkle on pie. Reduce oven temperature to 350°; bake pie 15 minutes longer.


Peeling apples...

Peeling apples...


The ingredients

The ingredients


Ready to bake!

Ready to bake!

The finished product