Apple-Sour Cream Crumb Pie
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- Prep Time 50 minutes
- Total Time 4 hours 20 minutes
- Yield Serves 8
Ingredients
For the Pie dough
- 1 2/3 cups all-purpose flour, plus more for surface
- 3/4 teaspoon salt
- 3/4 teaspoon granulated sugar
- 1 stick plus 3 tablespoons cold unsalted butter, cut into small pieces
- 1/4 to 1/3 cup ice water
For the Crumb Topping
- 1/2 cup packed light-brown sugar
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 stick cold unsalted butter, cut into small pieces
- 1 cup walnuts, coarsely chopped
For the Filling
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- Pinch of salt
- 16 ounces sour cream
- 2 eggs, room temperature, lightly beaten
- 2 teaspoons pure vanilla extract
- 6 Golden Delicious apples (about 2 1/2 pounds), peeled, cored, and sliced into 1/4-inch wedges
Directions
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Make the pie dough: Combine flour, salt, and granulated sugar in a food processor, and pulse to blend. Add butter, pulsing until pea-size clumps form. With machine running, add water, 1 tablespoon at a time, until mixture just comes together. Shape dough into a disk. Wrap in plastic wrap, and refrigerate until firm, about 45 minutes.
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Roll out dough into a 15-inch round (1/4 inch thick) on a lightly floured surface. Fit into a 10-inch pie plate. Trim edge, leaving a 1/2-inch overhang, and fold under, pressing onto rim of pie plate. Use your fingers to create a scalloped edge if desired. Refrigerate until firm, about 1 hour.
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Make the crumb topping: Whisk together sugars, flour, cinnamon, and salt. Add butter, and combine with a fork or pastry cutter. Stir in walnuts, and press filling into large clumps with your hands; refrigerate until ready to use.
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Preheat oven to 450 degrees with 2 racks in lower third.
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Make the filling: Whisk together granulated sugar, flour, cinnamon, and salt in a large bowl. Stir in sour cream, eggs, and vanilla until thoroughly combined. Add apples, tossing to coat. Place apple mixture in crust.
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Place an empty rimmed baking sheet on lowest oven rack to catch any drips, then bake pie 10 minutes. Reduce oven temperature to 350 degrees, and bake until apples are golden brown in places, juices are bubbling, and crust is golden brown, about 45 minutes.
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Remove topping from refrigerator, and crumble over hot filling. Bake until topping is browned and set, apples are tender, and bottom crust is thoroughly baked, about 50 minutes. Let cool completely on a wire rack, 3 to 4 hours.
I thought this was one of the best apple pies I've tasted. I followed the recipe to a T - even the 2 sticks of butter. Didn't have any excess grease and the drippings landed on the cookie sheet I placed under it per the recipe. Who knew sour cream went well with apple pie?
I'm sure the flavor is great....but because I used both sticks of butter for the topping, it dripped so much on the bottom of the oven that it created a kitchen fire. No joke. Flames were I am a very experienced home cook. leaping out of my oven. DO NOT PUT BOTH STICKS OF BUTTER IN THE TOPPING!!!!!!!!!! The recipe is bad and what happened had nothing to do with me being inexperienced in the kitchen.
Well, I did follow the recipe...to the letter. I used 2 sticks of butter for the topping per the recipe...The pie came out way WAY to greasy. Additionally, the topping came out crunchy...NOT crumby. Completely bummed the way it came out. I should know better...never try a new recipe during the Holidays.
I would love to try this recipe . What is a stick of butter in cups, In Canada we measure in cups or LBS.
I also used one stick of butter for the crumbs and found it to be plenty. I was a little confused about the baking time after applying the crumb topping. It bakes for an additional 50 minutes after putting in the crumb crumbs?so then it's almost a two hour bake time total?
This pie is fantastic - it's huge, heavy and beautiful! I only used 1 stick of butter for the crumbs and it was plenty.