Silver Palate Sour Cream Apple Pie

Recipe Ingredients

		Crust
2 1/2 cups	156g / 5.5oz	All-purpose flour
5 tablespoons	75ml	Sugar
3/4 teaspoon	3.8ml	Salt
3/4 teaspoon	3.8ml	Ground cinnamon
6 tablespoons	90ml	Cold unsalted butter
6 tablespoons	90ml	Cold shortening
4 tablespoons	60ml	Apple juice - (to 6)
		Filling
2/3 cup	157ml	Sour cream
1/3 cup	65g / 2.3oz	Sugar
1		Egg - lightly beaten
1/4 teaspoon	1.3ml	Salt
1 teaspoon	5ml	Vanilla extract
3 tablespoons	45ml	All-purpose flour
5		Tart apples - (to 6) - peeled, sliced
		Topping
3 tablespoons	45ml	Brown sugar
3 tablespoons	45ml	Sugar
1 teaspoon	5ml	Ground cinnamon
1 cup	146g / 5.1oz	Chopped walnuts

Recipe Instructions

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.

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 degrees.

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.

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.

Bake pie in the center of the oven until the juices are bubbling and the apples are tender, about 55 to 60 minutes. (Cover loosely with foil if the crust browns too quickly.) Serve warm or cooled.

This recipe yields 6 servings.

Per serving: 811 calories, 97g carbohydrates, 45g fat, 11g protein, 78mg cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 10-22-2000

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