SOUR CREAM APPLE PIE Copyright 2017 The Mobile Home Gourmet, MobileHomeGourmet.com, all rights reserved.

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1 SOUR CREAM APPLE PIE Serves 8. By Dennis W. Viau; modified from several recipes. This pie has a surprisingly delicious flavor. The sour cream adds a mild tart flavor that works well with the sweet flavor of the fruit. Only a bottom crust is needed, as the top is garnished with chopped walnuts. Ingredients: For the Pastry: 1½ cups (7½ oz./213g) all-purpose flour 2 tablespoons granulated sugar ¾ teaspoon salt 1 stick (½ cup) plus 2 tablespoons (5 oz./142g) cold unsalted butter 3 to 5 tablespoons ice water For the Topping (you can double or triple the topping if you like a lot of walnuts on top of your pie): 4 tablespoons (60g) unsalted butter, softened 4 tablespoons firmly packed brown sugar 4 tablespoons all-purpose flour 1 cup (115g) chopped walnuts 1/8 teaspoon grated nutmeg For the Filling: 2 pounds (900g) Golden Delicious or Jonagold apples (6 to 7 medium) Granny Smith work well too ½ cup (125g) sour cream ½ cup (90g) firmly packed brown sugar ¼ cup (50g) granulated sugar 2 tablespoons all-purpose flour 1 tablespoon fresh lemon juice ¾ teaspoon cinnamon Directions: To make pastry dough: Place the flour, sugar, salt, and butter in a large bowl and cut together with a pastry cutter until the texture resembles a coarse meal (or place the ingredients in a food processor and pulse to the necessary texture). Add 2 tablespoons of ice water and blend lightly with a fork (or pulse). Add more water, 1 tablespoon at a time, and blend until the ingredients come together into a dough (I found 3½ tablespoons water was enough). Knead lightly, then shape into a thick disk, wrap in plastic, and refrigerate 30 minutes. To make topping: Combine the butter, brown sugar, and flour in a medium bowl and blend with a spoon or spatula until smooth. Add the walnuts and stir to distribute. Add the nutmeg and blend. Cover and refrigerate until needed. To make filling: Peel and core the apples, then cut each apple into 8 to 10 wedges. Place in a bowl with the other filling ingredients and then turn and stir with a spoon (or your hands) until the apples are all coated. Set aside. Heat oven to 350 F. Butter (or spray) and flour a deep 10-inch (25cm) pie plate. On a lightly floured surface, roll out the dough

2 2 into a round to fit the pie plate (13 to 14 inches/33 to 36cm). Fold the dough into quarters for easy handling, then unfold in the pie plate, easing to fit around the sides. Spoon the filling into the shell. Bake the pie, uncovered, on the middle rack 1 hour, then remove from the oven. Crumble the topping over the pie, breaking up any large chunks. Bake and additional 30 minutes. Cool on a rack. 1 STEP-BY-STEP Combine the flour, sugar, salt, and butter in a large bowl and cut together with a pastry blender until the mixture resembles a coarse meal. The ingredients can be pulsed in a food processor instead. 2 Add the ice water a little at a time and blend until the mixture comes together into a dough. I found that 3½ tablespoons of water was enough. Again, this can be done by pulsing in the food processor.

3 3 3 Knead the dough briefly, just until smooth, then wrap in plastic and refrigerate 30 minutes. 4 Combine the butter, brown sugar, and flour. Blend until smooth.

4 5 4 Add the walnuts and blend until evenly distributed. Season with nutmeg. Cover and refrigerate until needed. 6 Peel and core the apples, then cut each into 8 to 10 wedges. Place in a bowl with the remaining filling ingredients and then stir and turn until the apples are evenly coated.

5 7 5 Roll the pastry dough to fit a deep pie dish, then arrange in the dish, easing the dough around the sides. 8 Fill the pie shell with the apple pieces, arranging them evenly. Then bake, uncovered, one hour.

6 9 6 Remove the pie from the oven and crumple the walnut topping on top, distributing evenly. Return the pie to the oven and bake an additional 30 minutes. 10 Allow the pie to cool thoroughly before serving. It won t hold together neatly when serving. Refrigerate, covered, overnight to set the pie up firmly if you prefer neat serving pieces.

7 7 Conclusion This Sour Cream Apple Pie is a delicious dessert. It isn t difficult to make. Served with a scoop of ice cream on the side, this would make a special treat.

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