Food & Drink

November 22, 2013

Recipe: Silver Palate Sour Cream Apple Pie

From my all time favorite cookbook, The Silver Palate comes one of the best apple pies I’ve ever had, The Silver Palate Sour Cream Apple Pie. Just like anything it’s all in the details with this pie, it’s all about sweet and tart. The granny smith apples make you pucker, the streusel makes you swoon and the crust makes you melt. This recipe calls for you to make your own crust. Here’s my recommendation, it’s really not as hard as you think so give it a test run this weekend. After reading my article on Thanksgiving Wine, go to the store, buy your wine stash, go home, open a bottle and start to make your apple pie crust. Watch how easy it will be after following these simple steps. All kidding aside, it’s really not that hard, just take it slow and step by step. If you’re pressed for time and you know you just can’t do it then ready made pie crust will do the trick. I know I’ve done it myself and it works great every time. I can recommend Pillsbury Refrigerated Pie Crust and Mrs. Smith’s Deep Dish Crust.

Apple Pie

Apple Pie

Silver Palate Sour Cream Apple Pie Recipe

Crust:

  • 2 1/2 cups all-purpose flour
  • 5 tablespoons sugar
  • 3/4 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 6 tablespoons cold unsalted butter
  • 6 tablespoons cold shortening
  • 4 to 6 tablespoons apple juice

Filling:

  • 2/3 cup sour cream
  • 1/3 cup sugar
  • 1 egg, lightly beaten
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 tablespoons all-purpose flour
  • 5 or 6 tart apples, peeled and sliced

Topping:

  • 3 tablespoons brown sugar
  • 3 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • 1 cup chopped walnuts

Directions:

1. Prepare crust: Sift flour, sugar, salt, and cinnamon into a bowl. Cut in the butter and shortening with a fork until the mixture resembles coarse meal. Moisten with just enough apple juice, tossing ingredients lightly with a fork. Form dough into a ball. Wrap and refrigerate for 2 hours.

2. Cut off 1/3 of the dough and return it to the refrigerator. Roll out the other 2/3 between 2 sheets of wax paper. Line a greased 9-inch pie pan with the dough. Trim overhang and crimp decoratively. Preheat oven to 350°F.

3. Whisk all filling ingredients, except apples, in a bowl. Add apples, then spoon into the pastry-lined pie pan. Combine topping ingredients and sprinkle over filling.

4. Roll out the remaining dough between wax paper to form a circle 10 inches in diameter. Cut into strips 1/2-inch wide and arrange lattice-fashion over apples; trim ends of strips and crimp edges decoratively.

5. Bake pie in the center of the oven until the juices are bubbling and the apples are tender, about 55-60 minutes. (Cover loosely with foil if the crust browns too quickly.) Serve warm or cooled.

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