Sour Cream Apple Pie with Norwegian Gjetost

This delicious apple pie uses sour cream and Norwegian gjetost to add a creamy, caramel flavor to a classic favorite.

Sour Cream Apple Pie with Norwegian Gjetost


For the crust:

For the filling:

For the streusel topping:


  1. Combine the flour, salt, sugar and cinnamon in a mixing bowl. In a separate bowl, whisk the oil and milk until creamy and well blended. Pour over the dry ingredients and mix with a fork to form a moist dough. Place in the bottom of a 9-inch pie plate and flatten with the palm of your hand.
  2. Using your fingers, gently push the crust to the edge and up the sides of the pie plate, taking care to make it as even as possible. Prick the bottom and sides with the tines of a fork, cover loosely with plastic wrap and refrigerate for at least 1 hour before filling and baking.
  3. Special Note: This crust is an adaptation of a recipe called Pat-A-Pan Piecrust from “The Amish Cook’s Baking Book” by Lovina Eicher with Kevin Williams. It’s a wonderful collection of wholesome recipes for home baking. Check out our review below for more information.
  4. Preheat the oven to 425°F.
  5. Blend the sour cream, lemon juice, sugar, cinnamon, cardamom, salt and flour together in a large bowl. Add the apples and toss to coat well. Sprinkle the bottom of the pie crust with about 1/3 of the grated gjetost. Add about 1/2 of the apple mixture and spread evenly. Top another 1/3 of the cheese, leaving the remaining 1/3 for the last 2 minutes of baking. Top with the remaining apples. Place in the oven and bake for 25 minutes, shielding the edges of the crust with foil as soon as they turn golden brown.
  6. While the pie is in the oven, combine the crushed cornflakes, flour, sugar, cinnamon, cardamom and melted butter in a small bowl. Remove the pie after the first 25 minutes and spread the topping over the top as evenly as possible. Return to the oven and bake for an additional 15 minutes, or until the topping is bubbling and golden brown and the apples are tender. Immediately sprinkle on the remaining cheese and place the pie back in the oven for a minute or two until it melts. Remove and cool on a rack to room temperature.


Recipe Notes & Substitutions:

If you don’t keep ground cardamom on hand you can replace it with pumpkin pie spice or just extra cinnamon. If you can’t find the gjetost, omit it and replace half of the sugar in the filling (1/4 cup) with light brown sugar and add an extra 1/2 tablespoon of flour.

About Gjetost:

Gjetost (pronounced “yay-toast”) develops its distinctive color and flavor because the milk sugars are caramelized during the cheese-making process. The cheese is slightly sweet and nutty and has a smooth, rich texture. We used Ski Queen gjetost, which we buy at our local Whole Foods, but we’ve had other brands in the past that we found at Scandinavian markets. Gjetost generally comes in an 8-ounce block. It’s delicious when brought to room temperature, sliced and served with Norwegian flatbread.