Sour Cream Apple Pie with Ginger Whipped Crea - pate brisee

Method

• Roll out the dough 18 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 350F (180C) F 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.
• Ginger Whipped Cream:
• In a bowl with an electric mixer beat the cream until it just holds stiff peaks, add the sugar and the ginger, and beat the mixture until it holds stiff peaks.
• Fold in the 1/4 cup candied ginger, transfer the whipped cream to a serving bowl, and garnish it with the additional candied ginger.