Apple-Sour Cream Crumb Pie

By norsegal8

After a brief time in a 450 degree oven, this pie bakes at 350 degrees. Because of the dense filling, a long cooling time is essential before serving and slicing.

Ingredients

• CRUMB TOPPING:
• Use your favorite pie dough recipe.
• 1/2 cup packed light-brown sugar
• 1/2 cup sugar
• 1/2 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 sticks cold, unsalted butter, cut into small pieces
• 1 cup walnuts, coarsely chopped
• FILLING:
• 1 cup sugar
• 1/2 cup all-purpose flour
• 1 teaspoon ground cinnamon
• pinch of salt
• 16 ounces sour cream
• 2 eggs, at room temperature, slightly beaten
• 2 teaspoons vanilla
• 8 Golden Delicious apples (about 2 1/2 pounds), peeled, cored, and aliced into 1/4-inch wedges

Preparation

Step 1

Roll out your pied dough into a 15-inch round (1/4-inch thick). Fit into a 10-inch pie plate. Trim the edge, leaving a 1/2-inch overhang and fold under, pressing onto the rim of the pie plate. Use your fingers to create a scalloped edge if desired. Refrigerate until firm, about 1 hour.

Crumb topping: Whisk together the sugars, flour, cinnamon and salt. Add the butter and combine with a fork or pastry cutter. Stir in the walnuts, and press the filling into clumps with your hands; refrigerate until ready to use.

Preheat the oven to 450 degrees with 2 racks in the lower third of the oven.

FILLING: Whisk together the sugar, flour, cinnamon and salt in a large bowl. Stir in the sour cream, eggs and vanilla until thoroughly combined. Add the apples, tossing to coat. Place the apple mixture in the crust.

Place an empty rimmed baking sheet on the bottom rack of the oven to catch any drips, then bake pie for 10 minutes. Reduce the oven temperature to 350 degrees and bake until the apples are golden brown in places, juices are bubbling and the crust is golden brown, about 45 minutes.

Remove the topping from the refrigerator and crumble over the hot filling. Bake until the topping is browned and set, apples are temder and the bottom crust is thoroughly baked, about 50 minutes. Let cool completely on a wire rack, 3 to 4 hours.