Ingredients Jump to Instructions ↓

  1. 2 1/2 cups 156g / 5 1/2oz All-purpose flour

  2. 5 tablespoons 75ml Sugar

  3. 3/4 teaspoon 3.8ml Salt

  4. 3/4 teaspoon 3.8ml Ground cinnamon

  5. 6 tablespoons 90ml Cold unsalted butter

  6. 6 tablespoons 90ml Cold shortening

  7. 4 tablespoons 60ml Apple juice - (to 6) Filling

  8. 2/3 cup 157ml Sour cream

  9. 1/3 cup 65g / 2 1/3oz Sugar

  10. 1 Egg - lightly beaten

  11. 1/4 teaspoon 1 1/3ml Salt

  12. 1 teaspoon 5ml Vanilla extract

  13. 3 tablespoons 45ml All-purpose flour

  14. 5 Tart apples - (to 6) - peeled, sliced Topping

  15. 3 tablespoons 45ml Brown sugar

  16. 3 tablespoons 45ml Sugar

  17. 1 teaspoon 5ml Ground cinnamon

  18. 1 cup 146g / 5.1oz Chopped walnuts

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Prepare crust: Sift flour, sugar, salt and cinnamon into a bowl. Cut in the butter and shortening with a fork until the mixture resembles coarse meal. Moisten with just enough apple juice, tossing ingredients lightly with a fork. Form dough into a ball. Wrap and refrigerate for 2 hours. Cut off 1/3 of the dough and return it to the refrigerator. Roll out the other 2/3 between 2 sheets of wax paper. Line a greased 9-inch pie pan with the dough. Trim overhang and crimp decoratively. Preheat oven to 350 degrees. Whisk all filling ingredients, except apples, in a bowl. Add apples, then spoon into the pastry-lined pie pan. Combine topping ingredients and sprinkle over filling. Roll out the remaining dough between wax paper to form a circle 10 inches in diameter. Cut into strips 1/2-inch wide and arrange lattice-fashion over apples; trim ends of strips and crimp edges decoratively. Bake pie in the center of the oven until the juices are bubbling and the apples are tender, about 55 to 60 minutes. (Cover loosely with foil if the crust browns too quickly.) Serve warm or cooled. This recipe yields 6 servings. Per serving: 811 calories, 97g carbohydrates, 45g fat, 11g protein, 78mg cholesterol.


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