Sour Cream Apple Pie

By

Use firm apples like Braeburn, Gala, or Cortland. They'll bake up tender,
but not mushy, with just the right balance of sweet and tart.

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Ingredients

  • FOR THE CRUST, PULSE:
  • 1 1/4 cups all-purpose flour
  • 3 Tbsp. granulated sugar
  • 1/2 tsp. table salt
  • 4 Tbsp. cold unsalted butter, cubed
  • 4 oz. cold cream cheese, cubed
  • FOR THE FILLING, WHISK:
  • 1 cup sour cream
  • 1/2 cup granulated sugar
  • 1 egg, lightly beaten
  • 3 Tbsp. cornstarch
  • 2 Tbsp. minced crystallized ginger
  • 1 tsp. vanilla extract
  • Minced zest of 1 small lemon
  • PEEL:
  • 5 Braeburn or Gala apples
  • Juice of 1 small lemon
  • FOR THE CRISP, WHISK:
  • 1 cup all-purpose flour
  • 3 Tbsp. each granulated sugar and light brown sugar
  • 1 tsp. apple pie spice
  • 1 stick unsalted butter (8 Tbsp.)
  • 3/4 cup finely chopped walnuts

Preparation

Step 1

For the crust, pulse 1 1/4 cups flour, 3 Tbsp. granulated sugar, and salt in a food processor to combine.

Add 4 Tbsp. butter and cream cheese to processor; pulse 3 to 4 times to combine and continue processing until dough forms a ball around the blade, about 1 minute.

Press dough into a disc, wrap in plastic, and chill at least 30 minutes or up to 24 hours.

Preheat oven to 350°. Coat a 9-inch pie dish with nonstick spray.

For the filling, whisk together sour cream, 1/2 cup granulated sugar, egg, cornstarch, ginger, vanilla, and zest in a large bowl.

Peel, core, and slice apples; toss with lemon juice to prevent browning.

Roll chilled dough on a lightly floured surface. Transfer to prepared pie dish, trim dough overhang to 1 inch, and crimp edges.

For the crisp, whisk together 1 cup flour, 3 Tbsp. granulated sugar, 3 Tbsp. brown sugar, and apple pie spice in a bowl.

Microwave 1 stick of butter with walnuts in a bowl until butter melts; stir into flour mixture.

Combine sour cream mixture and apples; spoon into pie crust.

Crumble walnut crisp over pie.

Bake pie until crisp is browned and walnuts are toasted (shielding the exposed crust after 30 minutes), about 1 hour. Remove pie from oven and let stand at least 3 hours to cool and set up before serving.

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