r i p e

Sour Cream Apple Pie    (printer friendly)

Sour Cream Apple PieCRUST
2 1/2 cups unbleached all-purpose flour
5 tablespoons granulated sugar
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
6 tablespoons unsalted butter, chilled
6 tablespoons shortening, chilled
4-6 tablespoons apple cider or juice, chilled

5-7 Granny Smith apples
2/3 cup sour cream
1/3 cup granulated sugar
1 egg, lightly beaten
1/4 teaspoon salt
1 teaspoon vanilla extract
3 tablespoons unbleached all-purpose flour

3 tablespoons brown sugar
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 cup walnuts, chopped

1. 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 to bring dough together into a ball. Wrap and refrigerate for at least 2 hours, or overnight.

2. After dough has been refrigerated, take 2/3 of the dough, roll it out and fit into a 9 inch pie pan. Take remaining 1/3 of dough and return it to the fridge. Preheat oven to 350 degrees.

3. For the filling, peel, core and thinly slice apples into a mixing bowl. Whisk together sour cream, sugar, egg, salt, vanilla and flour and pour mixture over apples. Toss well to coat. Spoon apples into pastry-lined pie pan.

4. For the topping, mix sugars, cinnamon and walnuts together and sprinkle evenly over apple filling.

5. Roll out remaining pastry to form a 10 inch circle. Cut into 1/2 inch strips and arrange in lattice-fashion over apples. Trim ends of strips and crimp edge of crust decoratively.

6. 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.

7. Serve warm or at room temperature with whipped cream or vanilla
ice cream.