"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Sour Cream Apple Pie Recipe

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This recipe for Sour Cream Apple Pie, by , is from Best Family Recipes Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Big Katie vis Taste Buds
Added: Friday, October 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Crust -
2 1/2 c all purpose flour
5 T sugar
3/4 t salt
3/4t ground cinnamon
6 T chilled butter
6 T shortening chilled
4-6 T apple juice chilled

Filling -
5-7 Granny Smith apples
2/3 c sour cream
1/4 c sugar
1 egg, slightly beaten
1/4 t salt
1 t vanilla extract
3 T all purpose flour

Topping -
3 T brown sugar
3T sugar
1 y ground cinnamon
1 c chopped walnuts

Directions:
Directions:
For crust - Sift flour, sugar, salt and cinnamon into bowl. Cut in butter and shortening until mixture resembles rolled oats.
Moisten with just enough juice to permit the dough to be formed into a ball. Cover with plastic and refrigerate for 2 hours
Cut off 1/3 of dough and put back in fridge. Roll the other 2/3 between two sheets of wax paper.
Line a greased 9" pie pan with dough.
For filling - Peel. core and thinly slice apples and put in mixing bowl. Whisk together sour cream, sugar, eggs, salt, vanilla, flour in a small bowl. Pour mixture over apples and toss gently. Spoon onto crust.
For topping - Mix sugar, cinnamon and walnuts together and sprinkle evenly over apple mixture. Roll out remaining pastry dough between two sheets of wax paper to form a 10" circle. Cut into 1/2" wide strips and arrange, lattice fashion, on top of pie.
Set pie on middle oven rack and bake for 55-60 mins. If the crust begins to brown too much, cover loosely with foil. Pie is done when juices are bubbling and apples are tender. Serve with vanilla ice cream,
Preheat oven to 350

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 minutes, plus chilling and baking time
Personal Notes:
Personal Notes:
This, too, was a Taste Buds favorite.

 

 

 

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