- 8
Ingredients
- Crust:
- 1 ¾ c all-purpose flour
- ¼ c sugar
- 1 t cinnamon
- ½ t salt
- 2/3 c butter
- Apple cider (or water), enough to bind dough
- Filling:
- 1 ½ c sour cream
- 1 large egg
- 1 c sugar
- ¼ c flour
- 2 t vanilla extract
- ½ t salt
- 2 ½ lbs McIntosh apples, pared, cored and sliced (about 6 large or 9 small
- apples)
- Topping:
- ½ c (1 stick) butter
- ½ c flour
- 1/3 c sugar
- 1/3 c brown sugar
- 1 T cinnamon
- ¼ t salt
- 1 c chopped walnuts
Preparation
Step 1
Pre-heat oven to 450 degrees
For the crust, combine flour, sugar, cinnamon and salt. Cut in butter with pastry
blender, or fingertips, to the consistency of coarse meal. Add just enough apple cider,
a tablespoon, then teaspoons full at a time, to moisten the pastry mixture evenly.
(Usually two is fine, but it always depends upon the temperature/consistency of the
ingredients. Use as little as possible.) Press dough into a ball. Roll out between sheets
of waxed paper, or a lightly floured surface. Turn the pastry into a 10-inch pie plate.
This makes a significant amount of dough, which allows for a decorative rim to be
formed.
To make the filling, combine sour cream, egg, sugar, flour, vanilla and salt in a large
bowl. Add the sliced apples to the mixture, stirring to coat evenly. (Paring and slicing
apples into the cream mixture helps to keep browning of the apples to a minimum.)
Turn the filling into the prepared pie shell just before placing into the preheated oven.
Bake for 10 minutes, then reduce heat to 350 degrees for 35-40 minutes.
While the pie is baking, prepare the topping by blending the butter, flour, sugar, brown
sugar, cinnamon, salt and walnuts.
After the pie is baked, remove the stir filling in crust gently but thoroughly. Place the
topping mixture evenly over the top of the pie. (Heat form the pie will soften the topping
to aid in spreading if necessary.) Return to the 350 degree oven for another 15
minutes and remove from oven. Allow the finished pie to cool before slicing.