- 6
Ingredients
- Crust:
- 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 shortening, cold
- 4 tablespoons apple juice (4 to 6)
- Filling:
- 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, peeled and sliced (5 to 6)
- Topping:
- 3 tablespoons brown sugar
- 3 tablespoons sugar
- 1 teaspoon ground cinnamon
- 1 cup chopped walnuts
Preparation
Step 1
1. 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.
2. 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.
3. Preheat oven to 350°F.
4. Whisk all filling ingredients, except apples, in a bowl. Add apples, then spoon into the pastry-lined pie pan.
5. Combine topping ingredients and sprinkle over filling.
6. 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.
7. Bake pie in the center of the oven until the juices are bubbling and the apples are tender, about 55-60 minutes. (Cover loosely with foil if the crust browns too quickly.) Serve warm or cooled.
Sliced apples very thin. Used a store-bought pie crust. Added 1 tb lemon juice to filling and extra cinnamon; toasted pecans before adding (pecans instead of walnuts) - all based on epicurious comments - very good!