Silver Palate Sour Cream Apple Pie
Serves: 3
Kendrick Gleason
1 January 1970
Based on User reviews:
55
Spice
53
Sweetness
45
Sourness
40
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
3 tbsps
All-Purpose Flour3 tbsps
Sugar1 tsp
Salt1 tsp
Ground Cinnamon6 tbsps
Unsalted Butter (cold)6 tbsps
Shortening (cold)6 tbsps
Apple Juice2 cup
Sour Cream1 tsp
Vanilla Extract3 tbsps
Brown Sugar1 cup
Walnut (chopped)Directions:
1
Prepare crust: Sift flour, sugar, salt, and cinnamon into a bowl
2
Cut in the butter and shortening with a fork until the mixture resembles coarse meal
3
Moisten with just enough apple juice, tossing ingredients lightly with a fork
4
Form dough into a ball
5
Wrap and refrigerate for 2 hours
6
Cut off 1/3 of the dough and return it to the refrigerator
7
Roll out the other 2/3 between 2 sheets of wax paper
8
Line a greased 9-inch pie pan with the dough
9
Trim overhang and crimp decoratively
10
Preheat oven to 350°F
11
Whisk all filling ingredients, except apples, in a bowl
12
Add apples, then spoon into the pastry-lined pie pan
13
Combine topping ingredients and sprinkle over filling
14
Roll out the remaining dough between wax paper to form a circle 10 inches in diameter
15
Cut into strips 1/2-inch wide and arrange lattice-fashion over apples; trim ends of strips and crimp edges decoratively
16
Bake pie in the center of the oven until the juices are bubbling and the apples are tender, about 55-60 minutes
17
(Cover loosely with foil if the crust browns too quickly
18
) Serve warm or cooled
19
Prepare crust: Sift flour, sugar, salt, and cinnamon into a bowl
20
Cut in the butter and shortening with a fork until the mixture resembles coarse meal
21
Moisten with just enough apple juice, tossing ingredients lightly with a fork
22
Form dough into a ball
23
Wrap and refrigerate for 2 hours
24
Cut off 1/3 of the dough and return it to the refrigerator
25
Roll out the other 2/3 between 2 sheets of wax paper
26
Line a greased 9-inch pie pan with the dough
27
Trim overhang and crimp decoratively
28
Preheat oven to 350°F
29
Whisk all filling ingredients, except apples, in a bowl
30
Add apples, then spoon into the pastry-lined pie pan
31
Combine topping ingredients and sprinkle over filling
32
Roll out the remaining dough between wax paper to form a circle 10 inches in diameter
33
Cut into strips 1/2-inch wide and arrange lattice-fashion over apples; trim ends of strips and crimp edges decoratively
34
Bake pie in the center of the oven until the juices are bubbling and the apples are tender, about 55-60 minutes
35
(Cover loosely with foil if the crust browns too quickly
36
) Serve warm or cooled