Fish Market Apple Pie
Yield
1 piePrep
20 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | cups |
all-purpose flour
sifted |
|
| ¼ | cup |
sugar
|
|
| 1 | teaspoon |
cinnamon
ground |
|
| ½ | teaspoon |
salt
|
|
| ⅔ | cup |
butter
|
|
| ¼ | cup |
water
|
|
| 1 ½ | cups |
sour cream
|
|
| 1 | each |
eggs
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 1 | cup |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | cup |
all-purpose flour
|
|
| 2 ½ | pounds |
apples, mcintosh
|
*
|
| ½ | cup |
butter
|
|
| ½ | cup |
all-purpose flour
|
|
| ⅓ | cup |
sugar
|
|
| ⅓ | cup |
brown sugar
|
*
|
| 3 | teaspoons |
cinnamon
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | cup |
walnuts
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 414 | ml |
all-purpose flour
sifted |
|
| 59 | ml |
sugar
|
|
| 5 | ml |
cinnamon
ground |
|
| 2.5 | ml |
salt
|
|
| 158 | ml |
butter
|
|
| 59 | ml |
water
|
|
| 355 | ml |
sour cream
|
|
| 1 | each |
eggs
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 237 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 59 | ml |
all-purpose flour
|
|
| 1.1 | kg |
apples, mcintosh
|
*
|
| 118 | ml |
butter
|
|
| 118 | ml |
all-purpose flour
|
|
| 79 | ml |
sugar
|
|
| 79 | ml |
brown sugar
|
*
|
| 15 | ml |
cinnamon
|
|
| 1.3 | ml |
salt
|
|
| 237 | ml |
walnuts
|
|
Directions
Combine flour, sugar, cinnamon and salt in a large bow.
Cut in butter with pastry blender until mix has the consistency of coarse meal.
Sprinkle in just enough water to moisten dough. make into ball. Preheat oven to very hot 450℉ (230℃).
Roll out dough on a lightly floured surface to a 12 inch round; fit into a 10 inch pie plate.
Turn under over hanging pastry and flute to make a stand up rim.
Refrigerate until ready to fill.
Beat egg slightly in a large bowl.
Stir in sour cream, sugar, flour, vanilla and salt until smooth.
Add sliced apples stirring gently just to coat.
Spoon filling into shell. Bake in preheated very hot oven 450℉ (230℃). for 10 min.
Lower heat to moderate 350℉ (180℃). and bake 35 min longer.
While pie bakes prepare topping.
Remove pie from oven.
Sprinkle topping evenly over filling.
Return pie to oven. Bake at 350℉ (180℃) for 15 min until lightly browned.
