Name: Sour-Cream Apple Pie
Yield: Makes one 9-inch (23-cm) pie, about 8 servings
Cuisine: United States
Ingredients: One 9-inch (23-cm) piecrust, unbaked, made from Sweet Tart Dough; 8 tablespoons (1 stick) unsalted butter, melted; ½ teaspoon ground cinnamon; 2 tablespoons flour; 4 tablespoons unsalted butter; ½ cup sugar; ¾ cup sour cream; 1 teaspoon baking powder; ¼ cup sugar; 1¼ cups all-purpose flour (spoon flour into a dry-measure cup and level off); 2 pounds (900 g) Golden Delicious apples, peeled, cored, and sliced; 3 large eggs; 1 teaspoon vanilla extract

Preparation info

Makes one 9 inch 23 cm ) pie, about
8
servings

Difficulty
Easy

Appears in

The Modern Baker

By Nick Malgieri

Published 2008

About

This is a classic: sweet pastry with apples, a creamy sour-cream custard, and a crunchy crumb topping. Cooking the apples before combining them with the custard prevents them from seeping water into the custard while the pie is baking.

Ingredients

Apple Filling

2 pounds (900 g) Golden Delicious apples, peeled, cored, and sliced
4 tablespoons

Method

Set a rack on the lowest level of the oven and preheat to 350°F (180°C).
For the filling, place the apples in a large sauté pan with the butter and sugar. Cook over high heat, stirring and tossing, until about half the apples have dissolved, 5 to 7 minutes. Transfer the apple mixture to a bowl to cool.
For the custard, whisk together the flour and sug