Make and share this Prizewinning Apple Pie With Sour Cream Crust recipe from Food.com.
Provided by Chef mariajane
Categories Pie
Time 1h25m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 14
Steps:
- For The Crust:.
- In a large bowl, whisk flour with salt. Using a pastry blender, cut in butter and lard until in fine crumbs with a few larger pieces.
- In a liquid measure, whisk water with sour cream, drizzle over flour mixture, tossing briskly with a fork and adding a little more water, if necessary, until ragged dough forms.
- Divide in half; press into 2 discs. Wrap and refrigerate until chilled, 30 minutes.(Make ahead: Refrigerate for up to 3 days or freeze in airtight container for up to 1 month) . Makes enough for 1 double crust pie.
- For the Filling:
- Peel and core apples; cut into 1/4 inch slices to make 8-cups. Place in a large bowl. In a small bowl toss together sugar, cornstarch, cinnamon, nutmeg and salt; add to apples and toss until coated.
- On a lightly floured surface, roll out half of the pastry to generous 1/8 inch thickness; fit into pie plate. Trim to rim of pie plate. Scrape in filling; dot with butter.
- Roll out remaining pastry. Whisk egg yolk with 1 tablespoons water; brush some of this egg wash over pastry on rim .
- Fit pastry over filling; trim to leave 3/4 inch overhang. Fold upper layer of pastry under pastry on rim; flute to seal. Brush some of the remaining egg wash lightly over pastry. Cut steam vents in top; sprinkle with coarse sugar.
- Bake in bottom third of 450F oven for 10 minutes. Reduce heat to 350F ; bake until bottom is deep golden, apples are tender and filling is bubbly and thickened, about 65 minutes. Let cool on rack.
Nutrition Facts : Calories 565.7, Fat 29.3, SaturatedFat 15, Cholesterol 75.9, Sodium 127.4, Carbohydrate 73.1, Fiber 4.5, Sugar 36.4, Protein 5
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