Sour Cream-Apple Pie

Category: Desserts

Date: 08-29-2009

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Sour Cream-Apple Pie

1 1/2 cups all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon salt
5 tablespoons butter or margarine, cut up
2 tablespoons vegetable shortening
4-5 tablespoons ice water

Crumb Topping
1/2 cup all-purpose flour
1/4 cup firmly packed brown sugar
1/8 teaspoon nutmeg
1/8 teaspoon ginger
3 tablespoons butter or margarine

2 tablespoons apple brandy
1 vanilla bean, split, or 1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup plus 2 tablespoons granulated sugar
2 tablespoons flour
4 large Golden Delicious apples (2 lb.), peeled, cored and cut into 1/2 inch wedges (6 cups)

1.  Make crust:  Pulse flour, granulated sugar and salt together in food
processor to combine.  Add butter and shortening, pulse until mixture resembles
coarse crumbs.  Gradually add ice water through feed tube, 1 tablespoon at a time,
until mixture starts to hold together.  Shape pastry into a ball and flatten into a
thick disk.  Wrap and refrigerate 30 minutes.  On lightly floured surface, roll pastry
into a 12-inch circle.  Fit into a 9-inch pie plate, trim edges and flute.  
Freeze pastry shell 10 minutes.

2.  Meanwhile, arrange rack in bottom third of oven.  Heat over to 425 F.

3.  Make Crumb Topping:  Combine flour, brown sugar, nutmeg and ginger in medium
bowl.  With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs.

4.  Make filling:  Microwave brandy in microwaveproof cup on high 40 seconds until
hot.  If using vanilla bean, add and let stand 10 minutes.  Combine sour cream,
granulated sugar, flour (and vanilla extract, if using)in large bowl.  Remove vanilla bean,
reserving brandy, scrape seeds and stir into sour-cream mixture.  Discard pod (r reserve
for another use, such as flavoring granulated sugar).  Add apples and reserved brandy,
tossing to coat.  spoon filling into frozen pastry shell.  Sprinkle Crumb Topping evenly
over filling.  Bake 15 minutes.  Cover edges of cruse loosely with foil.  Reduce heat to
375 F and bake 35 to 40 minutes more until filling is bubbly and topping is golden.  
Cool on wire rack 1 hour.  Serve warm or at room temperature.  Makes 8 servings.  435 calories,