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Sour Cream Apple-Raisin Pie




Source of Recipe


Internet


List of Ingredients




pastry for a two-crust 9-inch pie (see recipe below)
1 cup firmly packed light brown sugar
1 tablespoon King Arthur Unbleached All-Purpose Flour
1/8 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup sour cream
2 1/2 cups chopped peeled apple
1 cup raisins



Recipe



Roll one piece of pastry into a round to fit a 9-inch pie plate . Brush the pastry with a very thin coating of beaten egg white or milk. Set aside.

Mix the sugar, flour, salt, cinnamon and nutmeg in a large bowl. Stir in sour cream till well blended, then fold in apples and raisins. Turn mixture into prepared pie crust.

Roll out another piece of pastry to fit over filling in crust. Seal crust. For a nice brown top crust, brush pastry with milk and sprinkle with granulated sugar. Cut several slits in top of pie to allow steam to escape.

Bake pie in a preheated 400°F oven for 10 minutes. Lower heat to 350°F and continue baking for 45 minutes, or until pie is golden brown. Remove from oven and cool on a wire rack.

Pie Crust

This recipe makes enough dough for four single 9-inch crusts (two top-and-bottom-crust pies or four "open-faced" pies).

4 cups Round Table Unbleached Pastry Flour*
1 teaspoon salt
2 1/2 sticks unsalted butter, cut into pieces
6 to 8 tablespoons ice water

*Pastry flour is a must here; I'm positive that's what makes the difference.

In a large bowl, mix flour and salt. Cut in butter till mixture resembles coarse cornmeal. Sprinkle ice water over all and mix with a fork or your hands till mixture holds together. Gather dough into a 1-inch-thick disk, wrap in waxed paper, plastic wrap or foil, and refrigerate at least 1 hour (or up to 2 days) before using. If dough is refrigerated longer than 1 hour, it will be very stiff; you'll have to let it warm up a bit before rolling it out