Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Fruits Pies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 c All purpose flour -- sifted
1/4 c Sugar
1 ts Ground cinnamon
1/2 ts Salt
2/3 c Butter
1/4 c Water
Filling:
1 1/2 c Sour cream
1 Egg
2 ts Vanilla
1 c Sugar
1/2 ts Salt
1/4 c All purpose flour
2 1/2 lb Mcintosh apples
Topping:
1/2 c Butter
1/2 c Flour
1/3 c Sugar
1/3 c Light brown sugar --
- firmly packed
3 ts Cinnamon
1/4 ts Salt
1 c Walnuts
Combine flour, sugar, cinnamon, and salt in a large bow. Cut in
butter with pastry blender until mix has the consistency of coarse
meal. Sprinkle in just enough water to moisten dough. make into ball.
Preheat oven to very hot 450°F. Roll out dough on a lightly floured
surface to a 12" round; fit into a 10" pie plate. Turn under over
hanging pastry and flute to make a stand up rim. Refrigerate until
ready to fill... Now here is where I get lazy. I don't do this. I buy
the ready made crust and sprinkle it with cinnamon sugar... Beat egg
slightly in a large bowl. Stir in sour cream, sugar, flour, vanilla,
and salt until smooth. Add sliced apples stirring gently just to
coat. Paring and slicing apples into cream mix helps retard browning.
Spoon filling into shell. Bake in preheated very hot oven 450°F for
10 minutes. Lower heat to moderate 350°F and bake 35 minutes longer.
While pie bakes prepare topping. Remove pie from oven. Sprinkle
topping evenly over filling. Return pie to oven. Bake at 350°F for
15 minutes until lightly browned.
This is a very large pie. You could almost make two 8" pies!
