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Apple Sour Cream Pie

Source of Recipe

by maryc60123/EDC, from Pastry Chef Nancy Silver of Mod, Chicago


Recipe Link: messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=9207.1

List of Ingredients

Dough:
6 oz. all purpose flour
6 oz. butter, cut into cubes
6 oz. cream cheese, cut into cubes

Apple Filling:
4 Granny Smith applies sliced 1/8 in. thick
1 tsp. cinnamon
1 Tbsp. lemon juice
1/2 cup brown sugar
1 Tbsp. flour

Sour Cream Filling:
2 cups sour cream
1/3 cup granulated sugar
1 egg
1 tsp. vanilla extract

Crumble Topping:
8 Tbsp. butter
6 Tbsp. brown sugar
2 Tbsp. granulated sugar
1/2 cup chopped nuts, optional


Recipe

Preheat oven to 350.

For the crust:
Combine all ingredients into a mixing bowl that is fitted with a paddle attachment. Work dough on low speed until it just comes together. You should still be able to see butter and cream cheese pieces. Do not overwork. Roll dough out to 1/8 in. thickness and place in a 10" pie pan. CHILL and reserve.

For the Apple Filling:
In a large bowl, toss all ingredients together and place in chilled pie shell. BAKE until apples are slightly brown, about 20 min.

For the Sour Cream Filling:
Whisk together the sour cream, sugar, egg and vanilla. Set aside.

For the crumble topping:
Work mixture together by hand until it is crumbly. This will take a little while, so be patient.

After the apples have been browned in the shell, remove from the oven. Pour the sour cream mixture over the apples and liberally sprinkle the crumble topping directly over the pie. Pat it down gently so that it will not fall off while baking. Do not break up the crumbs as you do this.

Place back in the oven until topping is golden brown about 20 min. Serve warm with Ginger Ice Cream - http://www.recipecircus.com/recipes/Magnolias/DESSERTS/Ginger_Ice_Cream.html