Sour Cream Apple Pie

Sour Cream Apple Pie


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For crust:

1 3/4 cups all purpose flour

1/4 cup sugar

1 teaspoon cinnamon

1/2 teaspoon salt

1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled butter

1/4 cup ice water or cold apple cider

For filling:

8 Mcintosh apples, peeled, cored, and sliced

1 2/3 cups sour cream

1 cup sugar

1/3 cup all purpose flour

1 egg

2 teaspoons vanilla

1/2 teaspoon salt



For topping:

1 cup chopped walnuts

1/2 cup all purpose flour

1/3 cup firmly packed brown sugar

1/3 cup granulated sugar

1 tablespoon cinnamon

pinch of salt

1/2 cup (1 stick) butter, room temperature



To make crust: Combine flour, sugar, cinnamon, and salt in medium

bowl. Cut in butter using pastry blender or 2 knives until mixture

resembles coarse meal. Add water and toss mixture gently with fork

until evenly moistened. Gather gently into ball. Transfer to lightly

floured board and roll into circle slightly larger than a deep ten

inch pie plate. Ease pastry into pan and flute the edge. Set aside.



To make filling: Preheat oven to 450F. Combine apples, sour cream,

sugar, flour, egg, vanilla, and salt in large bowl and mix well.

Spoon into crust. Bake 10 minutes. Reduce oven temperature to 350F

and continue baking until filling is slightly puffed and golden

brown, about 40 minutes. (If edges of crust begin to brown too

quickly, cover with strips of aluminum foil.)



To make topping: Meanwhile, combine walnuts, flour, sugars,

cinnamon, and salt in medium bowl and mix well. Blend in butter until

mixture is crumbly. Spoon over pie and bake 15 minutes longer.