Silver Palate Sour Cream Apple Pie PARADE | October 2000
PARADE® and Simply Delicious® are used by CondéNet Inc. under license.| When chopping the walnuts, make sure they're not too fine. Yield: Makes 6 servings Crust: 2 1/2 cups all-purpose flour 5 tablespoons sugar 3/4 teaspoon salt 3/4 teaspoon ground cinnamon 6 tablespoons cold unsalted butter 6 tablespoons cold shortening 4 to 6 tablespoons apple juice Filling: 2/3 cup sour cream 1/3 cup sugar 1 egg, lightly beaten 1/4 teaspoon salt 1 teaspoon vanilla extract 3 tablespoons all-purpose flour 5 or 6 tart apples, peeled and sliced Topping: 3 tablespoons brown sugar 3 tablespoons sugar 1 teaspoon ground cinnamon 1 cup chopped walnuts  1. Prepare crust: Sift flour, sugar, salt, and cinnamon into a bowl. Cut in the butter and shortening with a fork until the mixture resembles coarse meal. Moisten with just enough apple juice, tossing ingredients lightly with a fork. Form dough into a ball. Wrap and refrigerate for 2 hours. 2. Cut off 1/3 of the dough and return it to the refrigerator. Roll out the other 2/3 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. 3. Whisk all filling ingredients, except apples, in a bowl. Add apples, then spoon into the pastry-lined pie pan. Combine topping ingredients and sprinkle over filling. 4. Roll out the remaining dough between wax paper to form a circle 10 inches in diameter. Cut into strips 1/2-inch wide and arrange lattice-fashion over apples; trim ends of strips and crimp edges decoratively. 5. Bake pie in the center of the oven until the juices are bubbling and the apples are tender, about 55-60 minutes. (Cover loosely with foil if the crust browns too quickly.) Serve warm or cooled. |
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