Special Apple Pie
Yield
servingsPrep
45 minCook
45 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 1 ¾ | cups |
all-purpose flour
|
|
| ¼ | cup |
sugar
|
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
butter
|
|
| 2 | tablespoons |
butter
|
|
| ¼ | cup |
water
or apple cider |
|
| Filling | |||
| 8 | each |
apples
mcintosh, peeled, cored and sliced |
|
| 1 ⅔ | cups |
sour cream
|
|
| 1 | cup |
sugar
|
|
| ⅓ | cup |
all-purpose flour
|
|
| 1 | each |
eggs
|
|
| 2 | teaspoons |
vanilla extract
|
|
| ½ | teaspoon |
salt
|
|
| Topping | |||
| 1 | cup |
walnuts
chopped |
|
| ½ | cup |
all-purpose flour
|
|
| ⅓ | cup |
brown sugar
firmly packed |
*
|
| ⅓ | cup |
sugar
granulated |
|
| 1 | tablespoon |
cinnamon
|
|
| 1 | pinch |
salt
|
*
|
| ½ | cup |
butter
room temperature |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 414 | ml |
all-purpose flour
|
|
| 59 | ml |
sugar
|
|
| 5 | ml |
cinnamon
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
butter
|
|
| 3E+1 | ml |
butter
|
|
| 59 | ml |
water
or apple cider |
|
| Filling | |||
| 8 | each |
apples
mcintosh, peeled, cored and sliced |
|
| 394 | ml |
sour cream
|
|
| 237 | ml |
sugar
|
|
| 79 | ml |
all-purpose flour
|
|
| 1 | each |
eggs
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 2.5 | ml |
salt
|
|
| Topping | |||
| 237 | ml |
walnuts
chopped |
|
| 118 | ml |
all-purpose flour
|
|
| 79 | ml |
brown sugar
firmly packed |
*
|
| 79 | ml |
sugar
granulated |
|
| 15 | ml |
cinnamon
|
|
| 1 | pinch |
salt
|
*
|
| 118 | ml |
butter
room temperature |
|
Directions
For Crust: Combine flour, sugar, cinnamon and salt in medium bowl.
Cut in butter using pastry blender or 2 knives until mixture resembles coarse meal.
Add water and toss mixture gently with fork until evenly moistened, Gather gently into ball.
Transfer to lightly floured board and roll into circle slightly larger than a deep 10- inch pie plate.
Ease pastry into pan and flute high edge.
Set aside.
For filling: Preheat oven to 450 F.
Combine all ingredients in large bowl and mix well.
Spoon into crust. Bake 10 minutes.
Reduce oven temperature to 350℉ (180℃) and continue baking until filling is slightly puffed and golden brown, about 40 minutes.
(If edges of crust begin to brown too quickly, cover with strips of aluminum foil.)
For topping: Meanwhile, combine walnuts, flour, sugars, cinnamon and salt in medium bowl and mix well.
Blend in butter until mixture is crumbly.
Spoon over pie and bake 15 minutes longer.
