Classic apple pie gets a serious upgrade in the form of this creamy, tangy, streusel-topped number. With swirls of sour cream, it tastes like the “à la mode” has been baked right in.

　　

Ingredients

makes one 9-inch pie / serves 8 to 10

　　

Crust

1 unbaked 9-inch Everyday Piecrust (page 341)

　　

Filling

5 cups peeled, thinly sliced tart apples, such as Granny Smiths, Jonagolds, or Pink Ladies

　　1 cup sour cream

　　1/2 cup granulated sugar

　　2 large eggs

　　2 tablespoons all-purpose flour

　　Zest and juice of 1 lemon

　　1/4 teaspoon kosher salt

　　

Topping

1 cup chopped walnuts or pecans

　　1/2 cup all-purpose flour

　　1/2 cup granulated sugar

　　1/2 cup unpacked light brown sugar

　　1/2 cup rolled oats

　　1/2 teaspoon ground cinnamon

　　1/2 teaspoon kosher salt

　　6 tablespoons (3/4 stick) unsalted butter, cut into small pieces

　　

Filling

Step 1

Preheat the oven to 350°F.

　　

Step 2

Place the apples in a large bowl. In a separate bowl, add the sour cream, granulated sugar, eggs, flour, lemon zest and juice, and salt and stir to thoroughly combine. Pour the sour cream mixture over the apples and toss gently to mix. Spoon the apple mixture into the pie shell and place on a rimmed baking sheet.

　　

Topping

Step 3

Combine the nuts, flour, granulated sugar, brown sugar, oats, cinnamon, and salt and mix. Add the butter and mix with your fingertips until the butter is incorporated and the mixture has a crumblike consistency. Sprinkle the topping over the apples and press gently to adhere.

　　

Step 4

Bake for about 1 hour, until the filling is bubbling around the edges and the apples are tender when pierced with a knife. If the top starts browning too quickly, cover with foil until the apples are tender. Remove from the oven and let cool for at least 1 hour before slicing and serving.

　　Reprinted with permission from Sara Foster's Southern Kitchen: Soulful, Traditional, Seasonal by Sara Foster. Copyright © 2011 by Sara Foster. Published by Random House. All Rights Reserved.Sara Foster is the owner of Foster's Market, the acclaimed gourmet take-out store/cafés in Durham and Chapel Hill, North Carolina, and the author of several cookbooks including The Foster's Market Cookbook, winner of the Best Cookbook Award from the Southeast Booksellers Association. She has appeared numerous times on Martha Stewart Living Television and NBC's Today show. She has also been featured in magazines such as More, House Beautiful, and Southern Living, and is featured regularly in Bon Appétit.