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Sour Cream-Apple Pie




Source of Recipe


Source: Ladies' Home Journal


List of Ingredients




CRUST
1-1/2 cups all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon salt
5 tablespoons butter, cut up
2 tablespoons vegetable shortening
4 to 5 tablespoons ice water
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CRUMB TOPPING
1/2 cup all-purpose flour
1/4 cup firmly packed brown sugar
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
3 tablespoons butter
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FILLING
2 tablespoons apple brandy
1 vanilla bean, split, or 1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup plus 2 tablespoons granulated sugar
2 tablespoons all-purpose flour
4 large (2 lbs.) Golden Delicious apples, peeled, cored and cut into 1/2-inch wedges (6 cups)


Recipe



1. Make Crust: Pulse the 1-1/2 cups flour, the 1 tablespoon granulated sugar and the salt together in food processor to combine. Add the 5 tablespoons butter and the shortening; pulse until mixture resembles coarse crumbs. Gradually add ice water through feed tube, 1 tablespoon at a time, until mixture starts to hold together. Shape pastry into a ball and flatten into a thick disk. Wrap and refrigerate 30 minutes. On lightly floured surface, roll pastry into a 12-inch circle. Fit into a 9-inch pie plate, trim edge and flute. Place pastry shell in freezer 10 minutes.
2. Meanwhile, arrange rack in bottom third of oven. Heat oven to 425 degrees F.
3. Make Crumb Topping: Combine the 1/2 cup flour, the brown sugar, nutmeg and ginger in medium bowl. With pastry blender or 2 knives, cut in the 3 tablespoons butter until mixture resembles coarse crumbs.
4. Make Filling: Microwave brandy in microwave proof cup on 100 percent power (High) 20 to 40 seconds until hot. If using vanilla bean, add and let stand 10 minutes. Combine sour cream, the 1/2 cup plus 2 tablespoons granulated sugar, the 2 tablespoons flour and the vanilla extract, if using, in large bowl. Remove vanilla bean, reserving brandy; scrape seeds and stir into sour-cream mixture. Discard pod (or reserve for another use, such as flavoring granulated sugar). Add apples and reserved brandy, tossing to coat. Spoon filling into frozen pastry shell. Sprinkle Crumb Topping evenly over filling. Bake 15 minutes. Cover edge of crust loosely with foil. Reduce heat to 375 degrees F and bake 35 to 40 minutes more or until filling is bubbly and topping is golden. Cool on wire rack 1 hour. Serve warm or at room temperature. Makes 8 servings.