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Sour-Cream Apple Crumb Pie

Apple and Pear Crumb Pie
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Serves 8| Hands-On Time: | Total Time:

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.
By November, 2007

Nutritional Information

  • Per Serving
  • Calories 549Calories From Fat 49%
  • Fat 30g
  • Sat Fat 16g
  • Cholesterol 58mg
  • Sodium 188mg
  • Carbohydrate 73g
  • Fiber 7g
  • Sugar 39g
  • Protein 6g
What does this mean? See Nutrition 101 .

Quick Tip

Stainless Steel Kenmore 18.2 cu. Ft Top Freezer Refrigerator with Factory-Installed Ice Maker
The pie can be made and refrigerated the day before. To warm, bring the pie to room temperature, then heat at 350° F for 20 minutes.

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