Prizewinning Apple Pie With Sour Cream Crust Recipes

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.

PRIZEWINNING APPLE PIE WITH SOUR CREAM CRUST

Steps:

• For The Crust:.
• In a large bowl, whisk flour with salt. Using a pastry blender, cut in butter and lard until in fine crumbs with a few larger pieces.
• In a liquid measure, whisk water with sour cream, drizzle over flour mixture, tossing briskly with a fork and adding a little more water, if necessary, until ragged dough forms.
• Divide in half; press into 2 discs. Wrap and refrigerate until chilled, 30 minutes.(Make ahead: Refrigerate for up to 3 days or freeze in airtight container for up to 1 month) . Makes enough for 1 double crust pie.
• For the Filling:
• Peel and core apples; cut into 1/4 inch slices to make 8-cups. Place in a large bowl. In a small bowl toss together sugar, cornstarch, cinnamon, nutmeg and salt; add to apples and toss until coated.
• On a lightly floured surface, roll out half of the pastry to generous 1/8 inch thickness; fit into pie plate. Trim to rim of pie plate. Scrape in filling; dot with butter.
• Roll out remaining pastry. Whisk egg yolk with 1 tablespoons water; brush some of this egg wash over pastry on rim .
• Fit pastry over filling; trim to leave 3/4 inch overhang. Fold upper layer of pastry under pastry on rim; flute to seal. Brush some of the remaining egg wash lightly over pastry. Cut steam vents in top; sprinkle with coarse sugar.
• Bake in bottom third of 450F oven for 10 minutes. Reduce heat to 350F ; bake until bottom is deep golden, apples are tender and filling is bubbly and thickened, about 65 minutes. Let cool on rack.

AMAZING APPLE PIE

Steps:

• Combine 1 cup flour,1 tbsp sugar, egg, shortening, and water.
• Beat 2 minutes at medium speed.
• Pour batter into 9x1 1/4 inch pan.
• Combine pie filling: apples, lemon juice,sugar, flour, and cinnamon.
• Pour into center of batter.
• DO NOT STIR!
• Sprinkle with brown sugar.
• Bake at 425°F for 35-40 minutes.
• This pie will make its own crust.

AWARD-WINNING APPLE CREAM PIE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Unroll 1 pie crust on a work surface. Cut out 2- to 3-inch hearts (or desired shape) with a cookie cutter. Transfer to an ungreased cookie sheet.
• Bake in the preheated oven until light golden brown, about 8 minutes. Set aside to cool.
• Mix cream cheese, white sugar, egg, lemon zest, and salt in a medium bowl with an electric mixer on medium speed until smooth.
• Mix sliced apples, brown sugar, and cinnamon together in a large bowl.
• Unroll the second pie crust in an ungreased, 9-inch glass pie plate.
• Roll almond paste into a thin, 7-inch circle between 2 sheets of waxed paper. Remove the top sheet of waxed paper and turn the almond paste circle into the crust-lined pie plate; gently press into the pie crust and remove the waxed paper. Spread cream cheese mixture over almond paste and arrange apples in a circular pattern over top.
• Bake in the preheated oven until filling is set and slightly puffed, 40 to 45 minutes.
• Microwave apricot jam in a small, microwave-safe bowl, uncovered, at medium power (50%) for 1 minute. Brush over apples. Top with heart cutouts. Cool until filling sets, about 1 hour.

SOUR CREAM APPLE PIE

Steps:

• Make crust:
• Combine flour, sugar, cinnamon, and salt in medium bowl. Cut in butter using pastry blender or 2 knives until mixture resembles coarse meal. Add water and toss mixture gently with fork until evenly moistened. Gather gently into ball. Transfer to lightly floured board and roll into circle slightly larger than a deep 10-inch pie plate. Ease pastry into pan and flute a high edge. Set aside.
• Make filling:
• Preheat oven to 450°F. Combine apples, sour cream, sugar, flour, egg, vanilla, and salt in large bowl and mix well. Spoon into crust. Bake 10 minutes. Reduce oven temperature to 350°F 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 aluminum foil.)
• Make topping:
• Meanwhile, combine walnuts, flour, sugars, cinnamon, and salt in medium bowl and mix well. Blend in butter until mixture is crumbly. Spoon over pie and bake 15 minutes longer.

PRIZE-WINNING APPLE PIE

Steps:

• Measure flour, salt and baking powder into large bowl; mix well. Cut in shortening until mixture resembles small peas. Sprinkle in oil then milk, 1 tablespoon at a time, tossing with fork after each addition. When it's thoroughly mixed, press dough firmly together with hands as you would a snowball. Divide dough into two balls. Roll out each piece on a lightly floured pastry cloth. Put bottom crust into 9-in. pie pan; set aside. , Prepare filling by stirring together the sugar, cornstarch, nutmeg, cinnamon and salt; mix with apples and water. Turn into pastry-lined pan; dot with butter. Cover with top crust; seal and flute. Slit steam vents in top crust. Cover edge with aluminum foil to prevent over-browning. , Bake at 425° for 25 minutes. Remove foil and bake 15 minutes longer.