English Sour Cream Apple Pie

By mbmitch

1st prize Indy Star pie contest 2012

Ingredients

• FILLING:
• 2 1/2 cups flour
• 1 3/4 sticks sweet butter
• 1 teaspoon salt
• 3 tablespoons sugar
• 2 egg yolks
• 4 tablespoons ice water
• 1 cup sour cream
• 1/2 cup sugar
• 1 large egg
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 3 tablespoons all-purpose flour
• 5 medium sized tart apples (such as Pink Lady), peeled, cored and sliced thin.
• TOPPING:
• 1/2 cup brown sugar
• 1 teaspoon ground cinnamon
• 1 cup finely chopped walnuts or pecans

Preparation

Step 1

1. For pastry, place flour in mixing bowl; cut in butter quickly until mixture resembles coarse crumbs. Stir in salt and sugar.

2. Beat yolks with ice water. Add yolk mixture to flour a little at a time.

3. Press dough gently into a ball and turn onto floured board. Knead using heel of hand. Set aside 1/3 of the dough for the lattice top.

4. Heat oven to 375 degrees. Roll out 2/3 of pastry to 1/8-inch thick and 2 inches larger than pie pan. (Refrigerate remaining pastry.) Arrange pastry in pan, leaving edges untrimmed.

5. For filling, beat together sour cream, sugar, egg, salt, vanilla and flour. Add apples and stir to coat well. Spoon into prepared pie pan. Stir together brown sugar and cinnamon and sprinkle evenly over apple mixture.

6. Roll out remaining pastry to 10-inch circle and cut into 1/2-inch strips. Arrange strips in lattice on top of pie. Crimp combined edges of pie crust and lattice. Bake about 50 minutes until crust browns and apples are bubbling. (Cover lightly with foil if crust begins to overbrown.)

7. Serve warm or cool with ice cream, if desired.