Yield: 1 10" pie
One pie crust
Crumb Topping:
1/2 cup packed light-brown sugar
1/2 cup granulated sugar
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 stick cold unsalted butter, cut into small pieces
1 cup walnuts, coarsely chopped
Apple Filling:
1 cup granulated sugar
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
Pinch of salt
16 ounces sour cream
2 eggs, room temperature, lightly beaten
2 teaspoons pure vanilla extract
6 Granny Smith or other crisp, tart apples (about 2 1/2 pounds)
Roll out dough into a 15-inch round (1/4 inch thick) on a lightly floured surface. Fit into a 10-inch pie plate. Trim edge, leaving a 1/2-inch overhang, and fold under, pressing onto rim of pie plate. Use your fingers to create a scalloped edge if desired. Refrigerate until firm, about 1 hour.
Make the crumb topping: Whisk together sugars, flour, cinnamon, and salt. Add butter, and combine with a fork or pastry cutter. Stir in walnuts, and press filling into large clumps with your hands; refrigerate until ready to use.
Preheat oven to 450 degrees with 2 racks in lower third.
Peel and core the apples, slice them into 1/4-inch wedges and put into a very large mixing bowl.
Make the filling: Whisk together granulated sugar, flour, cinnamon, and salt in a medium sized mixing bowl. Stir in sour cream, eggs, and vanilla until thoroughly combined. Pour over apples and stir to coat. Carefully fill the crust with apples. Arrange them neatly so that they are packed firmly and there are no open spaces.Place an empty rimmed baking sheet on lowest oven rack to catch any drips, then bake pie 10 minutes. Reduce oven temperature to 350 degrees, and bake until apples are golden brown in places, juices are bubbling, and crust is golden brown, about 45 minutes.
Remove topping from refrigerator, and crumble over hot filling. Bake until topping is browned and set, apples are tender, and bottom crust is thoroughly baked, about 50 minutes. Let cool completely on a wire rack, 3 to 4 hours.
No comments:
Post a Comment