In this pie straight out of Amish country, sweetened sour cream enhances the tart apples. The crumbly topping is added halfway through the baking to avoid sogginess. The pie must cool nearly to room temperature before serving or the filling will be runny. It may be refrigerated, uncovered or loosely covered, for up to 4 days.
Yield: Makes one 9-inch pie
- For the crust
- 1 1/3 cups flour, plus more for dusting the work surface
- 1/2 teaspoon salt
- 1/2 cup solid shortening, preferably Crisco brand, cut into tablespoon-size pieces
- 3 to 4 tablespoons ice water
- For the filling
- 1 cup low-fat sour cream
- 3/4 cup sugar
- 2 tablespoons flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 large egg, lightly beaten
- 3 large tart apples, such as Stayman Winesap or Granny Smith
- For the topping
- 3/4 cup flour
- 5 1/3 tablespoons (1/3 cup) salted butter, cut into 1/4-inch dice
- 1/3 cup packed light brown sugar
- Pinch ground cinnamon, or more to taste
For the crust: Sift the flour and salt together into the bowl of a food processor or a large mixing bowl. Add the shortening. Pulse to combine if using the food processor, or use a pastry cutter or 2 knives if working by hand, combining until the mixture is crumbly. Add the ice water 1 tablespoon at a time and mix just until the dough begins to hold together.
Lightly flour a work surface. Turn out the dough onto the prepared surface and press it into a disk, then roll it out to make an 11-inch round. Transfer to the pie plate. Fold under any overhanging crust and crimp the rim decoratively.
For the filling: Use a whisk to combine the sour cream, sugar, flour, salt, vanilla extract and egg in a medium bowl.
For the topping: Use your fingers or 2 forks to combine the flour, butter, brown sugar and cinnamon to taste in a medium bowl until crumbly.
When ready to bake, position an oven rack in the middle of the oven; preheat to 400 degrees.
Peel and core the apples, then cut into slices no wider than inch (you should have 3 to 4 cups total). Arrange the sliced apples in the pie crust so that they are slightly mounded in the center. Pour the sour cream mixture over the apples.
Bake for 20 minutes. Working quickly, remove the pie from the oven and sprinkle the topping evenly over the pie. Return the pie to the oven and bake for 25 to 35 minutes, until the apples are tender when pierced with a toothpick or fork and the topping is crisp and light brown. (If the crust browns too quickly, it can be covered with foil or a pie crust shield; if the topping browns too quickly, reduce the heat to 375.) Transfer the pie plate to a wire rack to cool for at least a half-hour before serving.
From Warren Capps.
Tested by Candy Sagon.
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