Rating: 2.5 stars
554 Ratings
  • 5 star values: 101
  • 4 star values: 78
  • 3 star values: 92
  • 2 star values: 135
  • 1 star values: 148
Kate Merker

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Credit: Mikkel Vang

Recipe Summary

hands-on:
35 mins
total:
1 hr 35 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

549 calories; calories from fat 49%; fat 30g; saturated fat 16g; cholesterol 58mg; sodium 188mg; carbohydrates 73g; fiber 7g; sugars 39g; protein 6g.
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