Shelly's Recipe

SOUR-CREAM APPLE CRUMB PIE

Category: Pies - Fruit

1 9 inch pie crust

Filling:
1 lb Cortland, Empire, or McIntosh apples
2 lbs Granny Smith apples
1/4 cup fresh lemon juice
1/4 cup sugar
2 1/2 tsp ground cinnamon
1/2 cup walnuts, finely chopped
1/2 cup sour cream
1/2 cup raisins

Topping:
1 cup flour, plus more for the work surface
1/4 cup packed dark brown sugar
1 tsp ground cinnamon
Pinch of kosher salt
8 tbsp unsalted butter, cold and cut into pieces

Heat oven to 375.

Make the filling: Peel, core, and slice all the apples 1/4 inch thick. Gently toss them in a bowl with the lemon juice, sugar, and cinnamon. Stir in the sour cream and raisins. Spoon into the crust and sprinkle the walnuts over the top.

Make the topping: Combine the flour, sugar, cinnamon, and salt in a food processor. Add the butter and pulse to form a medium crumble (with pieces about the size of peas). Sprinkle the topping over the apples and walnuts. Bake for 1 hour, or until the crust is golden brown and the apples are tender.

Make-Ahead Note: The pie can be made up to 1 day ahead. Let cool, then cover and refrigerate. To warm, bring the pie to room temperature, then heat at 350 for 20 minutes.