I have been baking for long time. I love to bake, and I love to eat the baked goods…although I try to give as much away as possible! I have always loved pie, but that has always been one thing that I had never been good at! The pastry has just eluded me completely. I never could get it the perfect consistency and flavor, and I felt like my fruit was either undercooked and crunchy, or overcooked mush.
I haven’t given up trying. I have baked so many pies to practice, I could have fed a small village. My daughter began helping fine tune the recipe, and wouldn’t you know it, as soon as she helped, we nailed down what we call the perfect apple pie. Flaky, slightly sweet crust, crisp tart apples baked just right and the best tasting pie I have ever made!
Give this pie a try for your thanksgiving dessert. My daughter is making it for us, and I cannot wait!
- SOUR CREAM CRUST:
- 3 cups all purpose flour
- ½ tsp salt
- 3 tbsp sugar
- 2½ sticks of butter, (20 tbsp) frozen
- 1 cup sour cream
- APPLE FILLING:
- 5 apples, peeled, cored, sliced into ¼ inch thick slices (A mix of sweet and tart, both firm apples)
- 1 tbsp lemon juice
- 5 tbsp sugar
- 4 tbsp flour
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground cloves
- 2 tbsp butter, cubed
- Finishing Touch:
- 1 egg yolk
- 2 tbsp heavy cream
- Coarse sugar for sprinking
- SOUR CREAM CRUST:
- Whisk flour, sugar and salt
- Using a box grater, grate the sticks of butter into the flour mixture
- Using your hands, lightly mix the flour and grated butter together
- Add in sour cream, and once again, using your hands or a fork, lightly press the mixture together
- If the mixture still seems too dry, add more sour cream
- Shape into two discs
- Flour a work surface
- Gently roll out the bottom crust and place into deep 9 inch pie dish
- Trim edges
- Place in fridge to chill for 30 minutes
- Wrap second disc in plastic wrap and place in the refrigerator
- APPLE FILLING:
- Toss apples, lemon juice, flour, sugar and spices together in a bowl.
- Add fruit into chilled pie crust. Dot with butter.
- ASSEMBLING AND BAKING THE PIE:
- Preheat oven to 425 degrees
- Roll out second crust on a floured surface into a 12 inch circle and place over fruit in the pie
- Pinch the edges together. Trim excess. Crimp edges.
- In a small bowl, beat one egg yolk and 2 tbsp heavy cream. Brush over top crust.
- Sprinkle a few pinches of coarse sugar over the top
- Poke a few decorative holes in the top to vent.
- Place pie dish on a baking sheet to avoid dripping in oven.
- Bake the pie at 425 degrees for 20 minutes until crust is golden
- Reduce oven temperature to 375 degrees
- Continue baking about 25 minutes or until crust is deep golden and juices are bubbling
- Let cool completely before slicing
- Serve with fresh whipped cream or vanilla bean ice cream.
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