Old Original Bookbinders Apple Pie |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I submit this recipe in the form that it was given to me by some friends. I was introduced to this pie at Thanksgiving several years ago, and is a favorite to pull out and blow peoples minds with. Read more . whoa. Enjoy this. Ingredients:
pastry |
1 3/4 cups all-purpose flour |
1/4 cup granulated sugar |
1 teaspoon ground cinnamon |
5-6 tablespoons ice water |
1/2 cup cold butter, cut up |
apple filling |
1 cup granulated sugar |
1/2 cup all-purpose flour |
pinch salt |
16 ounces sour cream |
2 eggs, lightly beaten |
2 teaspoons vanilla extract |
6 6-7 ounce apples, peeled cored and sliced -- 8 cups |
streusel topping |
1/2 cup firmly packed brown sugar |
1/2 cup granulated sugar |
1/2 cup all-purpose flour |
1 teaspoon cinnamon |
pinch of salt |
1/2 cup unsalted butter, softened |
1 cup chopped walnuts |
Directions:
1. To Make Pastry:
2. in medium-size bowl, stir together 1 3/4 cups all-purpose flour, 1/4 cup granulated sugar, 1 teaspoon ground cinnamon until blended. With pastry blender or two knives cut in one half cup butter until the mixture resembles coarse cornmeal.
3. Gradually add ice water, tossing flour mixture with a fork until all is moistened. Gather the dough into a ball, flatten into a disk shape. Wrap and refrigerate one hour.
4. To Make Filling:
5. in a large bowl combine 1 cup granulated sugar 1/2 cup flour, and pinch salt. Mix well. Add sour cream, eggs, and vanilla. Stir until blended.
6. Pour over apples in a large bowl. Mix gently until apples are coated.
7. To Assemble:
8. Preheat oven to 450°F. Roll out pastry on well floured surface. Fit into a 10 inch pie plate. Trim and flute edge high as the filling is generous
9. pour apple mixture into pastry shell. Place pie on baking sheet.
10. Bake at 450°F for 10 minutes.
11. Reduce up in temperature to 350°F. Bake for 30 minutes.
12. To Make Topping:
13. While the filling is baking, in a medium bowl combine brown sugar, 1/2 cup granulated sugar, 1/2 cup flour, 1 teaspoon cinnamon, and pinch of salt, mix well. With a pastry blender, cut in 1/2 cup butter until well blended. Add walnuts, mix well.
14. Crumble topping evenly over hot filling.
15. Continue baking pie at 350°F for 20 to 25 minutes until topping is set in center and lightly browned. Cool on wire rack.
16. Cover and refrigerate any leftover pie.
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