Sour Cream Apple Pie With Walnut Streusel Topping Food

SOUR CREAM APPLE PIE

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes., In a large bowl, beat eggs. Add sour cream. Stir in sugar, 2 tablespoons flour, vanilla and salt; mix well. Gently stir in apples. Pour into crust. Bake 15 minutes. , Meanwhile, combine brown sugar and remaining 4 tablespoons flour; cut in butter until crumbly. Sprinkle over pie. Bake until filling is set, 20-25 minutes. Cool completely on a wire rack. Refrigerate leftovers.

SOUR CREAM APPLE PIE DELUXE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Press the pie crust into and up the sides of a 9 inch pie plate.
• In a medium bowl, stir together 3/4 cup sugar, 2 tablespoons of flour, and salt. Mix in the sour cream, egg and vanilla until smooth. Add apples, and stir to coat. Scrape the mixture into the pie shell.
• Bake for 15 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C), and continue baking for 30 minutes more.
• While the pie is baking, prepare the topping in a medium bowl. Stir together 1/3 cup of flour, 1/3 cup sugar, and cinnamon. Cut in the butter until the mixture resembles fine crumbs.
• After the 30 minute bake time has passed, cover the top of the pie with the crumb topping, and continue to bake for 15 minutes, or until topping is lightly browned and apples are tender. Allow the pie to cool, then refrigerate until chilled before serving.

APPLE STREUSEL PIE

Steps:

• Preheat oven to 350 degrees F (175 C).
• Prepare the topping by combining the butter, brown sugar, flour and chopped pecans. Cut in all ingredients with pastry cutter until pea-sized. Set aside
• Combine the apples, sugar, flour and cinnamon. Toss gently together and set aside.
• Place apple mixture in unbaked pie shells. Heap the apples up high in each shell and fill completely. Sprinkle topping on top of each.
• Bake at 350 degrees F (175 degrees C) for 50 minutes. Do not allow topping to get too dark.

SOUR CREAM APPLE PIE WITH WALNUT STREUSEL TOPPING

Steps:

• Mix 3/4 cup sugar and 2 tbsps. flour and whisk sour cream, egg, vanilla, salt until well blended.
• Fold in apples, pour into unbaked pie shell.
• Bake at 425 degrees for 20 minutes. Decrease temperature to 350 degrees and bake for 15 minutes.
• While pie is baking combine 1/3 cup sugar with cinnamon and 1/3 cup flour and walnuts; add the melted butter and stir with fork. Sprinkle streusel over pie and return to oven.
• Bake for another 20 minutes at 325 degrees.

PENNSYLVANIA DUTCH SOUR CREAM-APPLE PIE

Steps:

• Place the prepared pie pastry shell in the freezer for 15 minutes; preheat oven to 400°.
• In a big bowl, whisk the sour cream, sugar, egg, flour, salt, and vanilla until well blended.
• Add in the apples; mix well.
• Turn the filling into the chilled pie shell; smooth the top with your hands, laying the apple slices down flat.
• Place the pie on the center oven rack; bake for 15 minutes; decrease heat to 350°; bake for 30 minutes.
• Meanwhile, make the topping: in a big bowl, combine the flour, sugars, cinnamon, salt, and walnuts; add in the butter and stir with a fork, then switch to your hands rubbing the mixture gently between your fingers until it forms uniform crumbs; refrigerate until ready to use.
• Remove pie from oven and carefully dump the streusel topping in the center, spreading it evenly over the surface with your hands.
• Tamp the topping down lightly.
• Return pie to oven, placing it so that the part that faced the back of the oven now faces the front.
• Slide a foil-line baking sheet onto the rack below to catch any spills.
• Continue baking for about 20 minutes or until golden brown.
• Transfer pie to wire rack to cool for at least 2 hours before serving;
• You may serve this pie chilled, so after it is thoroughly cooled, cover with loosely tented foil and refrigerate at least 2 hours.

APPLE PIE WITH WALNUT STREUSEL

Steps:

• To make pastry dough:
• In a large bowl with a pastry blender or in a food processor blend or pulse together flour, sugar, salt, and butter until mixture resembles coarse meal. Add 2 tablespoons ice water and toss with a fork or pulse until incorporated. Add enough remaining ice water, 1 tablespoon at a time, tossing or pulsing to incorporate, until mixture begins to form a dough. On a work surface smear dough in 3 or 4 forward motions with heel of hand to slightly develop gluten in flour and make dough easier to work with. Form dough into a ball and flatten to form a 1-inch-thick disk. Wrap dough in plastic wrap and chill 30 minutes.
• To make topping:
• In a small bowl with your fingertips blend butter, brown sugar, and flour until smooth and blend in nuts. Chill topping, covered.
• To make filling:
• Peel and core apples. Cut apples into 1/2-inch wedges and in a bowl toss with remaining filling ingredients to coat.
• Preheat oven to 350°F.
• On a lightly floured surface roll out dough into a 15-inch round (about 1/8 inch thick) and fold into quarters for ease of handling. Unfold dough in a well-seasoned 10-inch cast-iron skillet or 10-inch deep-dish (1 1/2-quart) pie plate, easing to fit and letting dough overhang rim of skillet or pie plate. Spoon filling into shell and fold pastry overhang over filling, leaving center uncovered. Bake pie in middle of oven 1 hour (pie will not be completely cooked) and remove from oven.
• Crumble topping over center of pie, breaking up any large chunks. Brush crust with milk and sprinkle with sugar. Bake pie in middle of oven 30 minutes more, or until crust is golden and filling is bubbling. Cool pie on a rack.
• Serve pie warm or at room temperature with ice cream.
• Make Sour Cream Ice Cream:
• In a heavy saucepan combine half-and-half, 3/4 cup sugar, and vanilla bean and bring just to a boil. Remove pan from heat. In a bowl whisk together egg yolks and remaining 1/4 cup sugar and add hot half-and-half mixture in a stream, whisking. Return custard to pan and cook over moderately low heat, stirring, until 170°F. on a candy thermometer.
• Remove pan form heat. Scrape seeds form vanilla bean into custard and discard pod. Stir sour cream into custard until combined well and strain through a fine sieve into a bowl. Chill custard until cold and feeze in an ice-cream maker. Makes about 1 quart.

SILVER PALATE SOUR CREAM APPLE PIE

Steps:

• 1. 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.
• 2. 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°F.
• 3. 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.
• 4. 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.
• 5. Bake pie in the center of the oven until the juices are bubbling and the apples are tender, about 55-60 minutes. (Cover loosely with foil if the crust browns too quickly.) Serve warm or cooled.

WALNUT STREUSEL APPLE PIE

Steps:

• To make topping: In a small bowl with your fingertips blend butter, brown sugar, cinnamon and flour until smooth and blend in nuts. Chill topping, covered.
• To make filling: Peel and core apples. Cut apples into 1/2-inch wedges and in a bowl toss with remaining filling ingredients to coat.
• Preheat oven to 350°F Unfold defrosted, store-bought dough into a well-seasoned 10-inch cast-iron skillet or 10-inch deep-dish (1 1/2-quart) pie plate, easing to fit.
• Spoon filling into shell, bake pie in middle of oven for 1 hour (pie will not be completely cooked) and remove from oven.
• Crumble topping over center of pie, breaking up any large chunks. Bake pie in middle of oven 30 minutes more, or until crust is golden and filling is bubbling.
• Cool pie on a rack and serve warm or at room temperature with vanilla ice cream or Sour Cream Ice Cream (also on this site).

APPLE PIE WITH WALNUT TOPPING

Steps:

• In a large bowl, combine the apples, cream, tapioca and lemon juice; let stand for 15 minutes., Meanwhile, roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges., Combine the sugar, cinnamon, nutmeg and salt; add to apple mixture and toss gently to coat. Spoon filling into pastry. Bake at 375° for 35 minutes., In a small bowl, combine the topping ingredients. Sprinkle over filling. Bake 10-15 minutes longer or until crust is golden brown and apples are tender. Cool on a wire rack.

APPLE CUSTARD STREUSEL PIE RECIPE BY TASTY

Steps:

• Make the crust by mixing flour, salt, and cold butter and shortening cut into bits. Mix in a food processor or with a fork until crumbly and a cornmeal consistency. Add 3 to 4 tablespoons of cold water. Mix and then form into a ball, then roll flat. Put in a 9-inch pie plate and chill for one hour.
• Mix softened butter and sugar until well-blended. Add the sour cream, flour, salt, vanilla and eggs and beat until blended. Stir in sliced apples and cheddar cheese and stir gently to coat. Pour into the prepared pie shell.
• Bake in a 400°F preheated oven for 30 minutes. (Cover the pie edges with foil or silicone edge covers.)
• Prepare the topping by mixing the softened butter, flour and brown sugar together with a fork. After the pie is baked for 30 minutes, remove the pie and sprinkle on the streusel topping. Put the pie back in the oven and bake for 15 minutes.
• Remove pie from the oven and cool. Serve.

SPICED STREUSEL SOUR CREAM APPLE PIE

Steps:

• For streusel topping: Combine nuts, brown sugar, cornmeal, flour, cinnamon, and nutmeg in food processor and pulse on/off until nuts are finely chopped. Add butter and process until small moist clumps form. (Can be prepared 1 day ahead. Cover and refrigerate.).
• For filling: Position rack in center of oven and preheat to 375 degrees. Toss apples with sour cream in large bowl to coat. Mix sugar, flour, cinnamon, nutmeg, and cloves in a small bowl. Sprinkle mixture over apples and toss to coat.
• Transfer filling to prepared crust. Sprinkle streusel topping over apples, covering completely. Bake pie until apples are tender and streusel is golden, tenting pie if streusel browns too quickly, about 1 hour. Transfer pie to rack and cool slightly.
• Serve pie slightly warm or at room temperature (and definitely with some vanilla ice cream!).

DUTCH APPLE PIE WITH OATMEAL STREUSEL

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Fit pastry shell into pie pan and place in freezer.
• To Make Apple Filling: Place apples in a large bowl. In a separate bowl combine 2 tablespoons flour, white sugar, 1/2 teaspoon cinnamon, nutmeg, and allspice. Mix well, then add to apples. Toss until apples are evenly coated.
• Remove pie shell from freezer. Place apple mixture in pie shell and dot with 2 tablespoons butter or margarine. Lay a sheet of aluminum foil lightly on top of filling, but do not seal.
• Bake in preheated oven for 10 minutes.
• While filling is baking, make Streusel Topping: In a medium bowl combine 3/4 cup flour, 1/2 teaspoon cinnamon, brown sugar, oats, and lemon peel. Mix thoroughly, then cut in 1/2 cup butter or margarine until mixture is crumbly. Remove filling from oven and sprinkle streusel on top.
• Reduce heat to 375 degrees F (190 degrees C). Bake an additional 30 to 35 minutes, until streusel is browned and apples are tender. Cover loosely with aluminum foil to prevent excess browning.

SPECIAL SOUR CREAM APPLE PIE

Steps:

• To prepare the crust: Prepare a 10-inch deep-dish pie plate.
• In a medium bowl, combine flour, sugar, cinnamon and salt.
• Cut in the cold butter using a pastry blender, until mixture resembles coarse meal.
• Add water; toss gently with a fork until evenly moistened.
• Gather gently into a ball.
• Transfer to lightly floured board.
• Roll into a circle slightly larger than a deep 10-inch pie plate.
• Ease pastry into pan, and flute the high edge; set aside.
• For the filling: Set oven to 450 degrees.
• In a large bowl, combine all filling ingredients; mix well.
• Spoon into crust.
• Bake for 10 minutes.
• Reduce oven temperature to 350 degrees, 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 foil.
• For topping: Meanwhile, combine walnuts, flour, sugars, cinnamon and salt in a medium bowl; mix well.
• Blend in room temperature butter until the mixture is crumbly.
• Spoon over the pie; bake for 10-15 minutes longer.