Silver Palate Sour Cream Apple Pie
- 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 tablespoons apple juice - (to 6)
- 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 tart apples - (to 6) peeled, sliced
- 3 tablespoons brown sugar
- 3 tablespoons sugar
- 1 teaspoon ground cinnamon
- 1 cup chopped walnuts
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.
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 degrees.
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.
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.
Bake pie in the center of the oven until the juices are bubbling and the apples are tender, about 55 to 60 minutes. (Cover loosely with foil if the crust browns too quickly.) Serve warm or cooled.
This recipe yields 6 servings.
Per serving: 811 calories, 97g carbohydrates, 45g fat, 11g protein, 78mg cholesterol.
When chopping the walnuts, make sure they're not too fine.