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Category: Pies - Fruit
Prep Time: Cook Time: Total Time:
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.
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SOUR-CREAM APPLE CRUMB PIE
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Category: Pies - Fruit
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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