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Categories:
all-purpose sugar cinnamon salt butter water apples sour cream sugar flour egg vanilla salt walnuts all-purpose brown sugar granulated sugar cinnamon salt butter
Viewed: 73 - Published at: 6 years agoIngredients
- 1 3/4 cups all-purpose flour (Crust Recipe)
- 1/4 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup plus 2 tablespoons butter
- 1/4 cup water (or apple cider)
- 8 mcintosh apples, peeled, cored and sliced (Filling Recipe)
- 1 2/3 cups sour cream
- 1 cup sugar
- 1/3 cup all-purpose flour
- 1 egg
- 2 teaspoons vanilla
- 1/2 teaspoon salt
- 1 cup chopped walnuts (Topping Recipe)
- 1/2 cup all-purpose flour
- 1/3 cup firmly packed brown sugar
- 1/3 cup granulated sugar
- 1 tablespoon cinnamon
- 1 pinch salt
- 1/2 cup butter, room temperature
Method
- For crust: Combine flour, sugar, cinnamon and salt in medium bowl. Cut in cold butter using pastry blender until mixture resembles coarse meal. Add water and toss mixture gently with a fork until evenly moistened. Gather gently into ball.
- Transfer to lightly floured board and roll into circle slightly larger than a deep 10-inch pie plate. Ease pastry into pan and flute a high edge. Set aside.
- For filling: Preheat oven to 450*F. Combine apples, sour cream, sugar, flour, egg, vanilla and salt in large bowl and mix well. Spoon into crust. Bake 10 minutes. Reduce oven temperature to 350*F and continue baking until filling is slightly puffed and golden brown, about 40 minutes. (If edges of crust begin to brown too quickly, cover with strips of aluminum foil.).
- For topping: Meanwhile, combine walnuts, flour, sugars, cinnamon and salt in medium bowl and mix well. Blend in butter until mixture is crumbly. Spoon over pie and bake 15 minutes longer.
