Recipes | Home

SOUR CREAM APPLE PIE

Recipe Notes: I first made this pie last Thanksgiving, and my family liked it so much, they asked for it again at Christmas.

Preparation Time: About 2 hours (plus 2 hours to chill dough)

Quantity: One pie

Source: The Silver Palate Cookbook

Ingredients:

  • Crust:
    • 2 1/2 c. unbleached all-purpose flour
    • 5 Tbs. granulated sugar
    • 3/4 tsp. salt
    • 3/4 tsp. ground cinnamon
    • 6 Tbs. sweet butter, chilled
    • 6 Tbs. shortening, chilled
    • 4 to 6 Tbs. apple cider or juice, chilled
  • Filling:
    • 5 to 7 tart apples
    • 2/3 c. dairy sour cream
    • 1/3 c. granulated sugar
    • 1 egg, lightly beaten
    • 1/4 tsp. salt
    • 1 tsp. vanilla extract
    • 3 Tbs. unbleached all-purpose flour
  • Topping:
    • 3 Tbs. brown sugar
    • 3 Tbs. granulated sugar
    • 1 tsp. ground cinnamon
    • 1 c. shelled walnuts, chopped

Instructions:

  • For the crust, sift flour, sugar, salt, and cinnamon into a bowl. Cut in butter and shortening with a fork or pastry cutter until mixture resembles rolled oats.
  • Moisten with just enough cider, tossing ingredients lightly with a fork, to permit the dough to be formed into a ball. Wrap and refrigerate for 2 hours.
  • Cut off one third of the dough and return it to the refrigerator. Roll out the other two thirds between 2 sheets of wax paper. Line a greased 9-inch pie pan with the dough. Trim overhang and crimp decoratively.
  • Preheat oven to 350°F.
  • For the filling, peel, core, and thinly slice apples; drop slices into a mixing bowl.
  • Whisk together sour cream, sugar, egg, salt, vanilla, and flour in a small bowl. Pour mixture over apples and toss well to coat. Spoon apples into pastry-lined pie pan.
  • For the topping, mix sugars, cinnamon, and walnuts together and sprinkle evenly over apple filling.
  • Roll out remaining pastry between sheets of wax paper to form a 10-inch circle. Cut into 1/2 inch strips, and arrange these lattice-fashion over apples; trim ends of strips and crimp edge of crust decoratively.
  • Set pie on the middle rack of the oven and bake for 55 to 65 minutes. If crust browns too quickly, cover loosely with foil. Pie is done when juices are bubbling and apples are tender.
  • Serve warm or cool, topped, if you like, with whipped cream or vanilla ice cream.

Tips:

  • I usually end up adding more cider to the crust than the recipe calls for. The crust seems to need it.
  • I've left the walnuts out of this recipe before to accommodate allergies, and the pie is still wonderful!

Recipes | Home