Sour Cream Apple Pie
It’s just not Thanksgiving without pie for dessert.
2 1/2 Cups Unbleached Flour (Plus More For Dusting)
2 Tablespoons Sugar
1 Teaspoon Kosher Salt
8 Tablespoons Cold Vegetable Shortening
12 Tablespoons Cold Unsalted Butter (Cut Into Small Pieces)
2 Tablespoons Apple Cider Vinegar
5 Tablespoons Ice Water
4 Pounds Granny Smith Or Gala Apples
2/3 Tablespoons Plus 2 Tablespoons Sugar
3 Tablespoons Fresh Lemon Juice
1/8 Teaspoon Kosher Salt
5 Tablespoons Unsalted Butter
2 Tablespoons Unbleached Flour
2/3 Cup Sour Cream
1 1/2 Teaspoons Vanilla Extract
1/2 Teaspoon Ground Cinnamon
1 Large Egg (Lightly Beaten)
Crust: In food processor add flour, sugar, and kosher salt. Pulse a couple of times. Add shortening and pulse until mixture looks like cornmeal. Add butter. Pulse until pea-size pieces form. Add vinegar and 5 tablespoons ice water. Pulse until dough just starts forming a ball. Remove and divide between two pieces of plastic wrap. Shape each into disk and wrap. Place in refrigerator for 2 hours or overnight.
Filling: Peel apples and slice 1/4 inch thick. Place in large-size bowl and toss with 2/3 cup sugar, lemon juice, and kosher salt. In large-size saucepan melt 2 tablespoons butter over a medium-high heat. Add half the apples. Cook 5 minutes, stirring, until slightly softened. Sprinkle with 1 tablespoon flour. Cook, stirring, 1 minute until juices thicken. Transfer to separate large-size bowl. Repeat with remaining butter, apples, and flour. Add to bowl with cooked apples. Gently fold in sour cream and vanilla. Set aside and let cool completely.
Assemble: Remove dough from refrigerator. Roll out 1 disk of dough into 12 inch round on lightly floured surface. Gently ease into 9 1/2 inch deep dish pie plate. Add filling. Place in refrigerator until ready to bake.
Place baking sheet on lowest rack of your oven. Preheat oven to 425 degrees for 30 minutes. While oven is heating up roll out remaining disk of dough into 12 inch round on floured surface. Lay dough over filling and press crusts together around edge. Fold overhanging dough under itself. Crimp with your fingers. Place in refrigerator for 30 minutes.
In small-size bowl combine remaining 2 tablespoons sugar and cinnamon. Remove pie from refrigerator. Brush top crust with beaten egg and sprinkle with cinnamon sugar. Make several slits in crust with knife to let steam escape. Transfer pie to hot baking sheet and bake 15 minutes. Reduce oven to 375 degrees. Continue baking for 75 minutes until crust is golden and filling is bubbling. Rotate pie as needed. Tent with foil if crust begins to brown too quickly.
Remove from oven and transfer to wire rack and let cool completely.
Serve plain or with scoop of vanilla ice cream.
Makes 1 Pie
Prep Time: 60 Minutes
Cook Time: 90 Minutes
Total Time: 150 Minutes
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved