Sour-Cream Apple Crumb Pie

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Photo by Mikkel Vang
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 549 calories
    • Calories 49 calories from fat
    • Fat 30 g
    • Sat Fat 16 g
    • Cholesterol 58 mg
    • Sodium 188 mg
    • Protein 6 g
    • Carbohydrate 73 g
    • Sugar 39 g
    • Fiber 7 g

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.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.Make the filling: Heat oven to 375° F.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.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.

Ingredients

  1. Check FOR THE CRUST:
  2. Check 1 1/4 cups all-purpose flour, plus more for the work surface
  3. Check 3/4 teaspoon kosher salt
  4. Check 1 1/2 teaspoons granulated sugar
  5. Check 6 tablespoons unsalted butter, cold and cut into pieces
  6. Check 3 tablespoons solid vegetable shortening, cold
  7. Check 3 to 6 tablespoons ice water
  8. Check FOR THE FILLING:
  9. Check 1 pound Cortland, Empire, or McIntosh apples
  10. Check 2 pounds Granny Smith apples
  11. Check 1/4 cup fresh lemon juice
  12. Check 1/4 cup granulated sugar
  13. Check 2 1/2 teaspoons ground cinnamon
  14. Check 1/2 cup (about 2 ounces) walnuts, finely chopped
  15. Check 1/2 cup sour cream
  16. Check 1/2 cup raisins
  17. Check FOR THE TOPPING:
  18. Check 1 cup all-purpose flour, plus more for the work surface
  19. Check 1/4 cup packed dark brown sugar
  20. Check 1 teaspoon ground cinnamon
  21. Check pinch of kosher salt
  22. Check 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.