BIRMINGHAM, AL -
Susan Green demonstrates her method for the perfect pie crust plus one of her favorite fillings, to make a fabulous Sour Cream and Apple Pie. She also offers cooking lessons at her store located in the Inverness area in Shelby County, Alabama. Visit http://bakeandcookco.com/ for more information.
Sour Cream Apple Pie
From Melanie Thorn!
Yield: 1 Double Crust, 9" Pie
- 2 Rolled out pie crusts, raw
- 3/4 C Light brown sugar
- 1 1/4 C Sugar
- 3/4 tsp Salt
- 1/4 to 1/2 C All purpose flour
- 1 T Cinnamon
- 1/8 tsp Nutmeg
- 3 ea + 1 ea divided Eggs
- 1 T Vanilla extract
- 1 1/2 C Sour cream
- 1 1/2 Granny smith apples, peeled, cored, sliced in to 1/2" wedges
- 1 T Heavy cream
- Fit one pie crust into a 9" pie plate. Without trimming the overhanging dough, refrigerate it until it is very firm, about 30 minutes or so.
- Mix the brown sugar, sugar, salt, flour and cinnamon and nutmeg together with a whisk. Be sure there are no lumps.
- In another bowl, whisk together the eggs and vanilla extract; whisk in the sour cream to incorporate.
- Add the dry ingredients to wet egg mixture. Place the apples in a large bowl and pour the sour cream mixture over the apples; mix to combine and pour everything into the bottom pie crust. Place the top crust over the apple - sour cream mixture, trim the crusts evenly to a 1/2" overhang and crimp the edges together. Vent the top crust. Chill until very firm, 30 – 60 minutes.
- Whisk together the heavy cream and egg and brush it evenly over the top crust.
- Preheat your oven to 400oF degrees, set an oven rack on the lowest setting in your oven and place a sheet pan on the rack to preheat with your oven. Place your pie on the hot sheet pan and bake until the crust just starts to turn golden brown, 20 – 30 minutes.
- Turn your oven temperature down to 350oF degrees and move the oven rack to the center of your oven. Cook for an additional 30 – 45 minutes until your pie is done, the apples are soft, and the juices are bubbling. If top crust begins to color before pie is cooked, place foil over the top.
(All Butter) Pate Brisée Pie Crust with Variations
From Martha Stewart
Yield: 2 ea pie crusts
- 2 ½ C All purpose flour, chilled + as needed for rolling out
- 1 tsp Salt
- 1 tsp Sugar
- ½ Unsalted butter, cold, ½" dice
- ¼ C – ½ C Ice water
- Combine the flour, salt and sugar in the bowl of a food processor and pulse to combine.
- Disperse the butter over the top of the flour mixture and pulse until the mixture becomes coarse with still some substantial chunks.
- Pour ¼ C of ice water evenly over the mixture and pulse again. At this point, if the mixture does not hold together when you grab a chunk, add additional ice water, a T at a time, until it holds together.
- Turn out the mixture into a work surface and divide the dough into 2 piles. Wrap each in plastic wrap forming a compact, flat-ish disc and refrigerate for a minimum of an hour or overnight.
- Lightly dust the surface of your work area with flour. Roll out one of the dough discs to 13" round, about 1/8" thick. Fit it into your 9" pie plate. Trim the overhang to about 1/2". Tuck it under the dough. Crimp decoratively. Refrigerate or freeze until very firm, about 30 minutes or so, before filling.
- Roll out the top crust in the same manner and reserve in refrigerator until needed.
Variation, Butter and Shortening
- Replace 1/2 C (1 stick) of butter with 1/2 C of cold shortening
Variation, Butter and Lard
- Replace 1/2 C (1 stick) of butter with 1/2 C of cold lard (leaf lard = best quality)