Recipes

Sour Cream Apple Pie

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Sour Cream Apple Pie

Sour Cream Apple Pie

amanda

Equipment

  • - Ovenproof Ramekin Set (Set of 4)

  • - Nonstick Frying Pan (Diameter 12")

  • - Pastry Rolling Pin Set (Set of 1)

  • - Silicone Baking Mat (15x10 inches)

  • - Digital Kitchen Scale (8 to 2 pounds)

  • - Pie Dish (9 inches)

  • - Cutting Board (Sturdy and Large)

  • - Kitchen Timer

  • - Oven Thermometer

  • - Silicone Pastry Brush

  • - Apple Corer & Peeler (Handhranker)

Ingredients

  • Pastry dough

  • 2 large eggs

  • 1 1/2 cups sour cream

  • 1 1/2 teaspoons vanilla

  • 1 1/3 cups sugar

  • 3 tablespoons plus 1/3 cup all-purpose flour

  • 1/4 teaspoon freshly grated nutmeg

  • 1/4 teaspoon salt

  • 1 pound Granny Smith apples

  • 1 teaspoon cinnamon

  • 1/2 stick (1/4 cup) cold unsalted butter, cut into 1/2-inch cubes

Instructions

1

Instruction 1

Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round (1/8 inch thick), then fit into a 9-inch metal pie plate. Trim edge, leaving a 1/2-inch overhang, then fold overhang under and crimp edge decoratively. Chill shell 30 minutes.
2

Instruction 2

While shell chills, put oven rack in middle position and preheat oven to 400°F.
3

Instruction 3

Whisk together eggs, sour cream, vanilla, 1 cup sugar, 3 tablespoons flour, nutmeg, and salt in a bowl until smooth. Peel and core apples, then cut into wedges slightly less than 1/4 inch thick. Arrange apples in pie shell, then pour sour cream mixture evenly over them, coating all apples.
4

Instruction 4

Bake pie 15 minutes, then reduce oven temperature to 350°F and bake until filling is puffed and golden and apples are tender, 45 to 50 minutes.
5

Instruction 5

While pie bakes, stir together remaining 1/3 cup sugar, remaining 1/3 cup flour, cinnamon, and a pinch of salt in a bowl, then blend in butter with your fingertips until mixture forms small clumps.
6

Instruction 6

Remove pie from oven and increase oven temperature to 400°F. Crumble topping evenly over top and bake until sugar is melted, about 10 minutes. Cool pie on a rack at least 45 minutes. Serve warm or at room temperature.
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