Sour Cream Apple Walnut Pie Recipe: Little Pie Company's Spiced Filling in Flaky Crust

This Little Pie Company-inspired sour cream apple walnut pie delivers the perfect balance of flaky crust, tangy filling, and crunchy walnuts in every bite. The secret lies in their signature sour cream base, which creates a tender yet slightly firm texture that holds up beautifully after baking.

I've adapted their professional techniques for home ovens, ensuring you get restaurant-quality results without the fuss.

The recipe starts with a classic pie crust—lightly chilled and rolled out just right—but the magic happens in the filling. Sour cream adds that signature tang while keeping the apples moist, and a touch of cinnamon and nutmeg creates warm, comforting spice notes.

The walnuts toasted in the oven add a delightful crunch that contrasts perfectly with the soft filling.

What makes this pie truly special is how it comes together. The apples are pre-cooked to tenderize them, ensuring they don't turn mushy during baking. Once assembled, the pie bakes to a golden brown, with a fragrant aroma that fills your kitchen and leaves everyone asking for seconds.

The crust stays crisp, the filling holds its shape, and the walnuts maintain their crunch.

Serve warm with a scoop of vanilla ice cream or whipped cream for the ultimate dessert experience. This pie is perfect for holiday gatherings, family dinners, or whenever you want to impress with a showstopping dessert. Let's get baking!

Ingredients for sour cream apple walnut pie little pie company

Eight ingredients transform into Little Pie Company's signature flaky crust and spiced filling.

The crust is where it all begins. King Arthur flour if you want to splurge, but any all-purpose works—just don't overwork the dough. Cold butter is non-negotiable here; it creates those signature flakes. Whole Foods or Trader Joe's have the best butter selection, but store-brand works too. The secret? Keep everything cold—dough, butter, even your hands. I like to chill the dough between rolls for extra flakiness. And that extra 2 tbsp flour? Trust me on dusting the rolling pin and work surface.

No sour cream? Full-fat Greek yogurt works in a pinch, but the tang won't be quite the same. The apples are the star—Honeycrisp or Granny Smith are ideal, but any firm apple works. If you can't find fresh nutmeg, cinnamon plus a pinch of ginger gives similar warmth. The walnuts? Toast them in a dry pan until fragrant—2-3 minutes max—then sprinkle with sugar while warm. That caramelization is what makes them irresistible. And for the love of pie, don't skip the lemon juice—it brightens the whole thing.

This pie tastes even better the next day, so bake ahead if you can. 3 days in the fridge is perfect—just reheat at 350°F for 15 minutes. For freezing, wrap tightly in foil and freeze the whole pie (unbaked or baked). Thaws overnight in the fridge. The crust stays crisp, the filling holds its shape, and those walnuts? Still crunchy. Serve with vanilla ice cream or whipped cream—homemade if you're feeling fancy. Leftovers? Slice and freeze individual portions for quick desserts.

Step-by-step instructions for sour cream apple walnut pie

Here's how to create Little Pie Company's signature flaky crust and spiced filling—every layer packed with texture and flavor.

In a large bowl, combine the 3 cups all-purpose flour and 1 tsp salt. Cut in the 1 cup cold, cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This cold butter creates those signature flaky layers.

Gradually add the 0.5 cup ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Avoid overmixing—you want a slightly shaggy texture. Divide the dough into two equal portions, flatten into disks, wrap in plastic, and chill for at least 1 hour (or up to 2 days). The longer it rests, the easier it will be to roll out.

Peel, core, and slice the 6 whole fresh apples into ¼-inch thick slices. Toss them immediately with 2 tbsp lemon juice to prevent browning. In a large mixing bowl, combine the apple slices with 0.75 cup granulated sugar, 2 tbsp ground cinnamon, 0.5 tsp ground nutmeg, and 1 tsp vanilla extract. Gently stir until the apples are evenly coated—this ensures balanced sweetness and warm spice in every bite.

In a separate bowl, whisk together the 1 cup sour cream and the 1 whole large egg. This mixture will create a creamy, velvety texture in your filling. Fold this egg mixture into the spiced apples, being careful not to overmix. The filling should look thick but pourable—this consistency guarantees a perfect set without being gluey.

Preheat your oven to 375°F. On a lightly floured surface, roll out one chilled dough disk into a 12-inch circle, about ⅛-inch thick. Transfer it to a 9-inch pie dish, pressing gently to fit. Trim and crimp the edges, then refrigerate while you prepare the topping.

In a small bowl, combine the 1.5 cups walnut halves and 0.25 cup granulated sugar. Toast the walnuts in a dry skillet over medium heat for 3-4 minutes, stirring constantly, until fragrant and lightly golden. Immediately transfer them to the bowl with sugar and toss to coat. Sprinkle half of this walnut-sugar mixture over the pie crust.

Pour the apple filling into the prepared pie crust, spreading it evenly. Sprinkle the remaining walnut-sugar mixture on top. Roll out the second dough disk and place it over the filling, trimming any excess dough. Cut 4-5 small slits in the top crust to allow steam to escape—this prevents a soggy pie.

Bake on the middle rack for 45-50 minutes, until the crust is deep golden brown and the filling is bubbling through the slits. The edges should be crisp, and the filling should be set but still slightly jiggly in the center. Let the pie cool completely on a wire rack before slicing—this allows the filling to fully set and develop those beautiful layers of texture.

Once cooled, slice the pie into 8 equal wedges using a sharp knife. The crust should be crisp and flaky, the filling creamy with tender apples, and the walnut topping adding delightful crunch. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for that classic pie experience.

This pie keeps well at room temperature for 2 days or can be refrigerated for up to 5 days. The flavors only deepen over time, making it perfect for making ahead and enjoying whenever you crave that perfect balance of sweet, spiced, and nutty goodness.

Wine and beer pairings for sour cream apple walnut pie little pie company

White Wine Pairings

For this pie’s creamy, spiced apple filling, I reach for a crisp Chardonnay with subtle vanilla notes—like a Meursault or Santa Barbara County example. The slight acidity cuts through the richness of the sour cream while complementing the warm cinnamon and nutmeg.

A dry Riesling from Germany (think Dr. Loosen Blue Slate) also works beautifully, adding a bright citrus contrast that enhances the apple’s natural sweetness. 🍷

Red Wine Options

If you prefer red, a light-bodied Pinot Noir with red fruit undertones pairs surprisingly well. Look for Oregon Willamette Valley or Burgundy varieties—their delicate tannins won’t overpower the pie’s delicate flavors. Avoid heavy Cabernets or Syrahs, which would clash with the walnut crunch and spiced filling.

Beer Pairings

A Belgian Witbier like Stella Artois or Hoegaarden brings refreshing citrus and spice notes that mirror the pie’s cinnamon and lemon. For a stronger option, try a honey ale (like Allagash Honey Farmer)—the caramel sweetness complements the walnuts and apples.

Avoid heavy stouts or IPAs, which would dominate the pie’s delicate balance. 🍺

Cider and Sparkling

For a non-alcoholic option, a dry hard cider (such as Angry Orchard or Strongbow) enhances the apple’s natural flavors without overpowering the walnut crunch. Sparkling wine lovers should opt for a Prosecco or Cava—their effervescence cleanses the palate between bites, making each slice taste fresh.

A chilled sparkling apple cider (like Martinelli’s) is a seasonal favorite too.

Serving Temperature

Serve white wines and beers slightly chilled (around 45-50°F) to highlight their crispness, while reds should be at 60-65°F. The pie’s warm, spiced filling works best with beverages that are just cool enough to contrast its warmth.

I always keep a pitcher of sparkling water with lemon on hand too—it’s the perfect palate cleanser between bites. ✨

Frequently asked questions