SILVER PALATE SOUR CREAM APPLE PIE

Silver Palate Sour Cream Apple Pie image

Yield Makes 6 servings

Number Of Ingredients 21

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Crust:
2 1/2 cups all-purpose flour
5 tablespoons sugar
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
6 tablespoons cold unsalted butter
6 tablespoons cold shortening
4 to 6 tablespoons apple juice
Filling:
2/3 cup sour cream
1/3 cup sugar
1 egg, lightly beaten
1/4 teaspoon salt
1 teaspoon vanilla extract
3 tablespoons all-purpose flour
5 or 6 tart apples, peeled and sliced
Topping:
3 tablespoons brown sugar
3 tablespoons sugar
1 teaspoon ground cinnamon
1 cup chopped walnuts

Steps:

1. Prepare crust: Sift flour, sugar, salt, and cinnamon into a bowl. Cut in the butter and shortening with a fork until the mixture resembles coarse meal. Moisten with just enough apple juice, tossing ingredients lightly with a fork. Form dough into a ball. Wrap and refrigerate for 2 hours.
2. Cut off 1/3 of the dough and return it to the refrigerator. Roll out the other 2/3 between 2 sheets of wax paper. Line a greased 9-inch pie pan with the dough. Trim overhang and crimp decoratively. Preheat oven to 350°F.
3. Whisk all filling ingredients, except apples, in a bowl. Add apples, then spoon into the pastry-lined pie pan. Combine topping ingredients and sprinkle over filling.
4. Roll out the remaining dough between wax paper to form a circle 10 inches in diameter. Cut into strips 1/2-inch wide and arrange lattice-fashion over apples; trim ends of strips and crimp edges decoratively.
5. Bake pie in the center of the oven until the juices are bubbling and the apples are tender, about 55-60 minutes. (Cover loosely with foil if the crust browns too quickly.) Serve warm or cooled.