Sour Cream Apple Pie

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* Exported from MasterCook *

 

Sour Cream Apple Pie

 

Recipe By : Gourmet, November 1992

Serving Size : 1 Preparation Time :0:00

Categories : Pies & Pastry Holiday

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 recipe pâte brise

***FOR THE TOPPING***

3 tablespoons unsalted butter -- softened

1/4 cup plus 2 tablespoons sugar

1 teaspoon cinnamon

2 tablespoons all-purpose flour

***FOR THE FILLING***

1 1/3 cups sour cream

2/3 cup sugar

1/4 teaspoon salt

2 teaspoons vanilla

2 large eggs

3 tablespoons all-purpose flour

5 large Granny Smith apples -- (about 2 1/4 pounds)

ginger whipped cream as an accompaniment

 

Roll out the dough 1/8 inch thick on a lightly floured surface, fit it into a

10-inch (6-cup capacity) pie plate, and flute the edge decoratively. Chill the

shell while making the topping and the filling.

 

Make the topping: In a small bowl blend together the butter, the sugar, the

cinnamon, and the flour until the mixture is combined well and chill the

topping, covered, while making the filling.

 

Make the filling: In a large bowl whisk together the sour cream, the sugar, the

salt, the vanilla, the eggs, and the flour until the mixture is smooth, add the

apples, peeled, cored, and sliced thin, and stir the filling until it is

combined well.

 

Spoon the filling into the chilled shell, smoothing the top, and crumble the

topping evenly over it. Bake the pie in the middle of a preheated 350øF. oven

for 1 to 1 1/4 hours, or until it is golden and the apples are tender, transfer

it to a rack, and let it cool completely. Serve the pie with the ginger whipped

cream.

 

Makes 1 pie.

 

Converted by MC_Buster.KES/19 Dec 99

 

 

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