Sour-Cream Apple Crumb Pie

Apple and Pear Crumb Pie
Mikkel Vang
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preparation
35
minutes
cooking
95
minutes
Serves 8

Ingredients

FOR THE CRUST:
1 1/4
cups
all-purpose flour, plus more for the work surface
3/4
teaspoon
kosher salt
1 1/2
teaspoons
granulated sugar
6
tablespoons
unsalted butter, cold and cut into pieces
3
tablespoons
solid vegetable shortening, cold
3
to 6 tablespoons ice water
FOR THE FILLING:
1
pound
Cortland, Empire, or McIntosh apples
2
pounds
Granny Smith apples
1/4
cup
fresh lemon juice
1/4
cup
granulated sugar
2 1/2
teaspoons
ground cinnamon
1/2
cup
(about 2 ounces) walnuts, finely chopped
1/2
cup
sour cream
1/2
cup
raisins
FOR THE TOPPING:
1
cup
all-purpose flour, plus more for the work surface
1/4
cup
packed dark brown sugar
1
teaspoon
ground cinnamon
pinch of kosher salt
8
tablespoons
(1 stick) unsalted butter, cold and cut into pieces

Directions

  1. Make the crust: Combine the flour, salt, and sugar in a food processor. Add the butter and shortening and pulse to form a coarse crumble. While the motor is running, add the ice water, 1 tablespoon at a time, until the dough just comes together. Turn out onto a lightly floured surface and knead just until smooth. Shape into a disk and wrap in plastic. Refrigerate for 45 minutes.
  2. On a lightly floured surface, roll the dough into a circle about 14 inches in diameter and place in a 9-inch pie plate. Using your fingers, fold over any overhang and crimp the edge. Refrigerate until ready to use.
  3. Make the filling: Heat oven to 375° F.
  4. Peel, core, and slice all the apples 1/4 inch thick. Gently toss them in a bowl with the lemon juice, sugar, and cinnamon. Stir in the sour cream and raisins. Spoon into the crust and sprinkle the walnuts over the top.
  5. Make the topping: Combine the flour, sugar, cinnamon, and salt in a food processor. Add the butter and pulse to form a medium crumble (with pieces about the size of peas). Sprinkle the topping over the apples and walnuts. Bake for 1 hour, or until the crust is golden brown and the apples are tender.
Kate Merker
October 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 49 %
  • Fat 30 g
  • Sat Fat 16 g
  • Cholesterol 58 mg
  • Sodium 188 mg
  • Carbohydrate 73 g
  • Fiber 7 g
  • Sugar 39 g
  • Protein 6 g
What does this mean? See Nutrition 101.

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