Way back for our first Thanksgiving before we moved to Turdacres doode and I spent american thanksgiving at a cabin east of pittsburgh in the laurel highlands.
and read books in front of the fire. I think it was the first time I made this pie. And was it ever good! Now, our favorite apple pie. I got the recipe via best pal. Years later found she told me it came from the silver palate cookbook! Looking up this recipe I found that Sheila Lukins died this part summer. Sheesh how’d I miss that. That’s too bad–the New Basics was one of my first cookbooks! I don’t really ever cook from it anymore. I’d like to try and do a tofu marbella based on the chicken one that she made famous way back when. At any rate, this is a really great pie. The apple juice in the crust makes it extra great. I use apple cider.
Sour Cream Apple Pie on Epicurious
- 2 1/2 cups all-purpose flour
- 5 tablespoons sugar
- 3/4 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 6 tablespoons cold unsalted butter
- 6 tablespoons cold shortening
- 4 to 6 tablespoons apple juice
- 2/3 cup sour cream
- 1/3 cup sugar
- 1 egg, lightly beaten
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3 tablespoons all-purpose flour
- 5 or 6 tart apples, peeled and sliced
- 3 tablespoons brown sugar
- 3 tablespoons sugar
- 1 teaspoon ground cinnamon
- 1 cup chopped walnuts
1. Prepare crust: Sift flour, sugar, salt, and cinnamon into a bowl. Cut in the butter and shortening with a fork until the mixture resembles coarse meal. Moisten with just enough apple juice, tossing ingredients lightly with a fork. Form dough into a ball. Wrap and refrigerate for 2 hours.
2. Cut off 1/3 of the dough and return it to the refrigerator. Roll out the other 2/3 between 2 sheets of wax paper. Line a greased 9-inch pie pan with the dough. Trim overhang and crimp decoratively. Preheat oven to 350°F.
3. Whisk all filling ingredients, except apples, in a bowl. Add apples, then spoon into the pastry-lined pie pan. Combine topping ingredients and sprinkle over filling.
4. Roll out the remaining dough between wax paper to form a circle 10 inches in diameter. Cut into strips 1/2-inch wide and arrange lattice-fashion over apples; trim ends of strips and crimp edges decoratively.
5. Bake pie in the center of the oven until the juices are bubbling and the apples are tender, about 55-60 minutes. (Cover loosely with foil if the crust browns too quickly.)
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