From The Silver Palate Cookbook.
What a fabulous pie.
I decided to make individual pies instead of one large one. That way I can freeze them and we'll always have a tasty dessert on hand.
Yummy...wanna make some?
For the pie crust you'll need. Flour, sugar, salt and cinnamon along with butter and shortening. Instead of adding water the recipe calls for apple juice, just enough to bring the dough together.
Wrap and place dough in refrigerator for 2 hours.
While the dough is resting, peel, core and thinly slice the apples and make the filling
In a small bowl add sour cream, sugar, egg,
flour and mix well.
Pour sour cream mixture over the prepared apples.
Instead of making one big pie, here's how I made the smaller ones.
My pie form took a 5 1/2 inch circle of dough.
Place some apples on one side of the dough and add the topping.
The topping for the apples is brown sugar, granulated sugar, cinnamon and walnuts.
I substituted Chinese Five Spice powder for the cinnamon, it is outfreakingstanding!!!
Using the mold, fold the dough over and press firmly, that will crimp and trim off any excess dough
Oops, first brush the edges with a lightly beaten egg.
Poke with a fork for vent holes and brush with egg whites mixed with a little water.
Bake in 350*F oven until golden brown.
Just look at those little beauties
and the tender flaky crust.
I do believe this is one of my best pies yet. I hope you'll make one too.
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Sour Cream Apple Pie
2 1/2 cups unbleached all-purpose flour
5 tablespoons granulated sugar
3/4 teaspoon Salt
3/4 teaspoon ground Cinnamon
6 tablespoons sweet butter; chilled
6 tablespoons Shortening; chilled
4-6 tablespoons apple cider or juice; chilled
5-7 tart apples
2/3 cup dairy 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 shelled walnuts; chopped
CRUST Sift flour, sugar, salt and cinnamon into a bowl. Cut in butter and shortening using 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 over hang and crimp decoratively.
Preheat oven to 350°F
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.
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.
Notes: The Silver Palate Cookbook
Yield: 6 servings
** Exported from Now You're Cooking! v5.87 **
And that's that