isppb03@dsac.dla.mil ( sam frajerman,sppb,x3026,) (03/07/91)
Sour Cream Apple Pie Recipe
This is my favorite pie recipe. I hope others enjoy it as much as I
have.
Sour Cream Apple Pie
Crust:
1 3/4 cups all-purpose flour
1/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
2/3 cup butter
apple cider (or water), enough to bind dough
To prepare crust, combine flour, sugar, cinnamon and salt. Cut in
butter with pastry blender, or fingers, to consistency of coarse meal.
Add just enough apple cider, a tablespoon, then teaspoonful at a time
to moisten pastry mixture evenly. Usually 2 tablespoons of cider is
about right, but this will vary. Press dough into a ball, roll out on
a lightly floured board or between sheets of waxed paper. Turn pastry
into a 10-inch pie pan. There is a generous amount of pastry dough,
allowing you to make a thick fluted rim around the edge of the pie
shell.
Filling:
1 1/2 cups sour cream
1 large egg 1 cup sugar 1/4 cup flour
2 teaspoons vanilla extract 1/2 teaspoon salt 2 1/2 pounds,
approximate, McIntosh apples, pared, cored and sliced
(allow 6 large or 9 small apples)
To prepare filling, combine sour cream, egg, sugar, flour, vanilla and
salt in a large bowl. Add sliced apples to mixture, stirring to coat.
(Slicing apples into cream mixture helps to retard browning.)
Turn filling mixture into pie shell just before placing into preheated
450-degree oven. Bake 10 minutes, then reduce to 350 degrees for 35 to
40 minutes.
Topping:
1/2 cup (1 stick) butter 1/2 cup flour 1/3 cup white sugar 1/3
cup brown sugar
1 tablespoon cinnamon 1/4 teaspoon salt
1 cup chopped walnuts
Prepare topping while pie is baking. Blend together butter, flour,
white and brown sugar, cinnamon, salt and walnuts.
After pie is baked, remove from oven and stir filling gently but
thoroughly. Spread topping mixture evenly over top of pie. (Heat from
pie will soften topping to aid in spreading if necessary.) Return to
350-degree oven for 15 minutes more. Allow finished pie to cool before
slicing. Makes one 10-inch pie.