Recipe By : Woman's Day, Sep 15, 1998
Serving Size : 8 Preparation Time :0:45
Categories : Tarts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dough:
1 c Flour
2 tb Sugar
1/4 ts Salt
6 tb Butter -- cold,
- cut in small pieces
2 tb Ice water
Streusel:
3/4 c Pecans -- coarsely chopped
1/2 c Flour
1/2 c Sugar
1/3 c Butter -- cold,
- cut in small pieces
1/2 ts Ground cinnamon
Filling:
1 c Reduced-fat sour cream
1/2 c Sugar
1 lg Egg
2 tb Flour
1/2 ts Vanilla extract
1 1/4 lb Granny Smith apples (3 md) --
- peeled, quartered, cored, and
- cut in thin slices
To Make Dough In Food Processor:
Pulse flour, sugar, salt, and butter until coarse crumbs form.
Sprinkle water over crumbs; pulse just until mixture clumps together.
Remove blade, then dough.
To Make Dough By Hand:
Mix flour, sugar, and salt in a medium bowl. Cut in butter with a
pastry blender until mixture resembles coarse crumbs. Sprinkle with
water and stir with a fork until mixture clumps together to form a
dough. Shape into a 1/2"-thick disk.
Place dough into a 9" tart pan with removable bottom. Firmly press
dough over bottom and up sides of pan. Place in freezer. Heat oven to
375°F.
Press a sheet of foil onto dough. Bake 15 minutes or until crust is
dry. Remove foil and reserve for possible later use. Bake crust
10 minutes longer or until starting to brown around top edge. Cool in
pan on a wire rack.
Meanwhile place streusel ingredients in a medium bowl and rub
together with fingers until crumbly. Refrigerate.
Filling:
Whisk sour cream, sugar, egg, flour, and extract in a large bowl
until blended. Add apple slices and toss to mix. Spread in pie plate;
sprinkle streusel evenly over top. Yes, there's a lot.
Bake 1 hour or until streusel is lightly browned and apples are
tender when pierced. If nuts in streusel brown too quickly, drape the
reserved foil loosely over the pie.
Remove to a wire rack. Cool completely before removing pan sides.
Serve at room temperature or refrigerate up to 2 days.
