Apple-Sour Cream Crumb Pie

After a brief time in a 450-degree oven, this pie bakes at 350 degrees. You'll want to use an oven thermometer to monitor the temperature. Because of the dense filling, a long cooling time is essential before slicing and serving.

  • Prep:
  • Total Time:
  • Servings: 8
Apple-Sour Cream Crumb Pie

Photography: Marcus Nilsson

Source: Martha Stewart Living, November 2012

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

  1. 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.

  2. 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.

  3. 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.

  4. Preheat oven to 450 degrees with 2 racks in lower third.

  5. 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.

  6. 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.

  7. 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.

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