Sour Cream Apple Pie


Sour Cream Apple Pie

Ingredients

For the Crust

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup (2 sticks) unsalted butter, cold and cut into cubes
  • 1/4 cup water, cold

For the Filling

  • 1 cup sour cream
  • 3/4 cup granulated sugar
  • 1/4 cup all-purpose flour
  • Pinch salt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 5 large granny smith apples, peeled and thinly sliced

For the topping:

  • 1/2 cup light or dark brown sugar
  • 1/2 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 cup unsalted butter, melted

Preparation

To Make the Crust

  1. In medium bowl, combine flour, salt and sugar. Add cubed butter and use pastry blender to cut butter into dry ingredients until size of small peas. Add water 1 tablespoon at a time until dough starts to come together into ball. Dump dough out onto clean surface and knead a few times to incorporate all of dry bits. Work quickly, do not over handle.
  2. Divide dough in half and shape into 2 disks. Cover with plastic wrap and refrigerate for at least 2 hours. Note: for this recipe you’ll only need 1 disk. Refrigerate or freeze other disk for another pie.
  3. On a lightly floured surface, roll out the chilled pie crust into a rough 12-inch circle and transfer to a 9-inch pie plate. Trim edges and crimp as desired.

To Make the Filling & Topping

  1. Preheat oven to 400 °F.
  2. In a large bowl whisk together the sour cream, all-purpose flour, salt, eggs and vanilla extract. Add apple slices and toss to coat. Dump into the prepared pie crust.
  3. In a second bowl combine the brown sugar, flour and cinnamon with a fork. Add the melted butter and stir to combine. Use your hands to crumble the topping on top of the pie.
  4. Place the pie on a sheet pan and bake until topping is golden and filling is set and slightly bubbles at the edges, about 1 hour. If topping browns before filling is set, cover with foil for the remainder of baking time. Let pie cool to room temperature before serving.
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