Sour Cream Apple Pie

By hazelljbmh

Ingredients

• FOR THE CRUST, PULSE:
• 11 ⁄4 cups all-purpose flour11⁄4 cups
• 3 Tbsp. granulated sugar3 Tbsp.
• 1 ⁄2 tsp. table salt1⁄2 tsp.
• 4 Tbsp. cold unsalted butter, cubed4 Tbsp.
• 4 oz. cold cream cheese, cubed4 oz.
• FOR THE FILLING, WHISK:
• 1 cup sour cream1 cup
• 1 ⁄2 cup granulated sugar1⁄2 cup
• 1 egg, lightly beaten1
• 3 Tbsp. cornstarch3 Tbsp.
• 2 Tbsp. minced crystallized ginger2 Tbsp.
• 1 tsp. vanilla extract1 tsp.
• Minced zest of 1 small lemon
• PEEL:
• 5 Braeburn or Gala apples5
• Juice of 1 small lemon
• FOR THE CRISP, WHISK:
• 1 cup all-purpose flour1 cup
• 3 Tbsp. each granulated sugar and light brown sugar3 Tbsp.
• 1 tsp. apple pie spice1 tsp.
• 1 stick unsalted butter (8 Tbsp.)1 stick
• 3 ⁄4 cup finely chopped walnuts3⁄4 cup

Details

Servings 8
Adapted from cuisinerecipes.com

Preparation

Step 1

For the crust, pulse 1¼ 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, ½ 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.

Nutrition Information
Per serving: 591 cal; 35g total fat (18g sat); 103mg chol; 211mg sodium; 65g carb; 3g fiber; 8g protein