Easy Sour Cream Crumble Pie

Easy pie is the best kinda pie. All of the amazing homemade flavor with very little of the homemade work? Now we're talk'n.

This apple version of my Easy Sour Cream Crumble Pie gets drizzled with salted caramel. Yum!

This Easy Sour Cream Crumble Pie can take on all kinds of glorious forms depending on your favorite fruit filling, spices, and drizzles.

I was inspired by a gorgeous poached pear and sour cream pie I saw in The Art of the Pie by Kate McDermott. Of course, this is the cheater's version. Hee, hee.


I started my pie with a store bought frozen deep dish pie crust, a can of apple pie filling, an easy sour cream and cinnamon mixture, and a simple crumble topping.

First, make the crumble and keep it in the freezer until you're ready for it. Then, mix up your easy peasy sour cream mixture. Depending on what kind of fruit filling you're using, you can manipulate the spices to suit your particular pie. For apple, I used mostly cinnamon with a bit of ginger and a dash of nutmeg.

Fill your pie crust with the fruit filling and top with the sour cream mixture. Bake for about 25 minutes. Then, pull out the pie and add your crumble topping straight out of the freezer. Bake another 20 to 25 minutes until your topping is golden and the pie is bubbling.

I drizzled this apple version of Easy Sour Cream Crumble Pie with salted caramel.

I drizzled my apple version with a little bit of salted caramel sauce while it was still warm. So yum!

I also ended up taking this particular pie on a picnic.

For easy picnic-ing, stuff slices of Easy Sour Cream Crumble Pie into individual jars.

To keep things easy, I stuffed each slice of pie into a small jar. Easy transport and easy eating. Keep'n it easy, folks.

Easy Sour Cream Crumble Pie
(adapted from the recipe for Poached Pear Sour Cream Pie in The Art of the Pie by Kate McDermott)

INGREDIENTS
For the crumble topping:
3/4 cup whole oats
1/4 cup all purpose flour
1/4 cup packed brown sugar
pinch of salt
4 Tbsp unsalted butter, sliced

For the sour cream layer:
1 1/2 cups sour cream
1/4 cup all purpose flour
1/2 tsp cinnamon
1/4 tsp ginger
pinch nutmeg

1 frozen deep dish pie crust (I'm partial to Marie Calendar's)

15 oz can pie filling (I used apple for this pie)
1/4 cup salted caramel or regular caramel sauce for drizzling, room temperature.

DIRECTIONS
1. Make the crumble topping by mixing up the dry ingredients and then rubbing in the butter until you have pea sized crumbs. Freeze in a sealed container until ready to use.
2. Preheat oven to 400 degrees.
3. Mix up all the ingredients for your sour cream layer until smooth.
4. Evenly fill your pie crust with your canned fruit filling. Then evenly spread the sour cream mixture over the fruit filling. Bake for 25 minutes.
5. Top pie with the crumble topping and bake another 20 to 25 minutes until top is golden brown and pie is bubbly.
6. Drizzle with salted caramel sauce and cool 20 minutes before slicing.