Sour Cream Apple Walnut PIE

Sour Cream Apple Walnut Pie  

adapted from Little Pie Company (makes one 6½“ pie)

Pie crust
1 cup + 2 tablespoons all purpose flour
1½ teaspoons sugar
¼ teaspoon salt
1 stick (4 oz.) cold sweet butter, cut into small pieces
1 teaspoon apple cider vinegar
3 tablespoons ice cold water

In the bowl of a food processor fitted with the blade attachment, pulse together the flour, sugar and salt. Combine the apple cider vinegar with the ice cold water in a small ramekin or bowl. Add the butter to the dry ingredients in the food processor and pulse until crumbly. Empty the flour/butter mixture into a medium bowl and using a fork or the tips of your fingers, add the vinegar/water until the dough comes together. Turn the dough out onto plastic wrap, dust with flour and wrap. Place in refrigerator for at least an hour before rolling out. When chilled, roll out the dough on a sheet of parchment paper and fit into the pie plate, crimping the edges. Refrigerate the pie shell while you prepare the filling and crumble. Preheat your oven to 375 degrees. Line pie shell with parchment and beans and blind bake at 375 degrees for about 20 minutes. Remove parchment/beans and set aside to cool. 

Walnut Crumble topping
¼ cup flour
¼ cup brown sugar
2 tablespoons granulated sugar
1½ teaspoons cinnamon
2 tablespoons cold butter, cut into pieces
1 cup walnut halves

In a medium bowl, combine flour, sugars and cinnamon. Using your fingers or a fork or a pastry cutter, add the butter until the mixture is crumbly, then add the walnut halves. Chill while preparing the filling.

Sour Cream Apple filling
2 large granny smith apples, peeled, cored and thinly sliced (I usually end up with about 13-14 oz. of slices)
1 tablespoon dark brown sugar
2 tablespoons granulated sugar
1½ tablespoons flour
½ teaspoon cinnamon
4 oz. sour cream
1 egg
1 teaspoon vanilla

In a medium bowl, whisk together the sugars, flour and cinnamon. Stir in the sour cream, egg and vanilla. Add the apples, tossing to coat. Spoon filling into cooled, blind baked crust. Sprinkle with crumble topping. Place pie on a parchment lined baking sheet and bake on the lowest oven rack at 375 degrees for 15 minutes. Reduce heat to 350 degrees and bake for an additional 45 minutes until apples are tender. (To prevent over-browning, cover the top of the pie with a sheet of parchment or aluminum foil.) Cool for at least 2 hours before slicing and refrigerate any leftovers.

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