Silver Palate Sour Cream Apple Pie Recipes

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SILVER PALATE SOUR CREAM APPLE PIE



Silver Palate Sour Cream Apple Pie image

not set

Provided by BigOven Cooks

Categories     Desserts

Time 30m

Yield 6

Number Of Ingredients 18

1 cup all-purpose flour
5 tablespoons Sugar
3/4 teaspoon Salt
3/4 teaspoon Ground cinnamon
6 tablespoons unsalted butter cold
6 tablespoons shortening cold
4 tablespoons apple juice up to 6 tb
2/3 cup Sour cream
1/3 cup Sugar
1 Egg lightly beaten
1/4 teaspoon Salt
1 teaspoon Vanilla extract
3 tablespoons All-purpose flour
5 tart apples peeled and sliced, up to 6
3 tablespoons Brown sugar
3 tablespoons Sugar
1 teaspoon Ground cinnamon
1 cup Walnuts chopped

Steps:

  • DIRECTIONS: 1. Prepare crust: Sift flour, sugar, salt and cinnamon into abowl. Cut in the butter and shortening with a fork until the mixture resemblescoarse 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 other2/3 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 thepastry-lined pie pan. Combine topping ingredients and sprinkle over filling. 4. Roll out the remaining dough between wax paper to form a circle 10 inchesin 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 inthe 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. Serves 6. Per serving: 811 calories, 97gcarbohydrates, 45g fat, 11g protein, 78mg cholesterol. Recipe By: Sherila Lukins (Epicurious.com)

Nutrition Facts : Calories 908 calories, Fat 37.5114074125 g, Carbohydrate 141.02043285 g, Cholesterol 80.53052225 mg, Fiber 6.40781060150017 g, Protein 9.58380879583333 g, SaturatedFat 13.9968570285417 g, ServingSize 1 1 Serving (355g), Sodium 349.427641666667 mg, Sugar 134.6126222485 g, TransFat 3.13872381458334 g

SOUR CREAM APPLE PIE



Sour Cream Apple Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 3h50m

Yield 8 to 10 servings

Number Of Ingredients 16

2 1/2 cups all-purpose flour, plus more for dusting
2 tablespoons sugar
1 teaspoon salt
1/2 cup (8 tablespoons) cold vegetable shortening
1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into small pieces
2 tablespoons apple cider vinegar
4 pounds assorted apples (such as Granny Smith and Gala)
2/3 cup plus 2 tablespoons sugar
2 tablespoons fresh lemon juice
1/8 teaspoon salt
4 tablespoons unsalted butter
2 tablespoons all-purpose flour
2/3 cup sour cream
1 1/2 teaspoons vanilla bean paste or pure vanilla extract
1/2 teaspoon apple pie spice
1 large egg, lightly beaten

Steps:

  • Make the crust: Pulse the flour, sugar and salt in a food processor. Add the shortening and pulse until the mixture looks like cornmeal. Add the butter and pulse until it is in pea-size pieces. Add the vinegar and 5 to 6 tablespoons ice water; pulse until the dough just starts forming a ball. Divide between two pieces of plastic wrap. Shape each into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
  • Make the filling: Peel the apples and slice 1/4 inch thick; toss with 2/3 cup sugar, the lemon juice and salt in a large bowl. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add half of the apples; cook, stirring, until slightly softened, 5 minutes. Sprinkle with 1 tablespoon flour. Cook, stirring, until the juices thicken, about 1 minute. Transfer to a separate large bowl. Repeat with the remaining butter, apples and flour; add to the bowl with the cooked apples. Gently fold in the sour cream and vanilla paste. Let cool completely.
  • Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9 1/2 -inch deep-dish pie plate. Add the filling, slightly mounding it in the center. Refrigerate until ready to bake.
  • Put a baking sheet on the lowest oven rack and preheat to 425 degrees F for 30 minutes. Meanwhile, roll out the remaining disk of dough into a 12-inch round on a floured surface. Lay the dough over the filling and press the crusts together around the edge; fold the overhanging dough under itself. Crimp with your fingers or a fork. Refrigerate until firm, 30 minutes.
  • Combine the remaining 2 tablespoons sugar and the apple pie spice. Brush the top crust with the beaten egg and sprinkle with the spiced sugar. Make a few slits in the crust with a knife to let steam escape. Transfer the pie to the hot baking sheet and bake 15 minutes. Reduce the oven temperature to 375 degrees F and continue baking until the crust is golden and the filling is bubbling, rotating the pie as needed, 1 hour 15 minutes. (Tent with foil if the crust browns too quickly.) Transfer to a rack and let cool completely.

SOUR CREAM APPLE PIE



Sour Cream Apple Pie image

A cool, creamy version of the original, this delicious dessert is the perfect finish to a satisfying summer meal. Its crumbly topping and smooth apple filling are crowd-pleasers! Be prepared to serve seconds. -Sharon Bickett, Chester, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 10

Dough for single-crust pie
2 large eggs
1 cup sour cream
1 cup sugar
6 tablespoons all-purpose flour, divided
1 teaspoon vanilla extract
1/4 teaspoon salt
3 cups chopped peeled tart apples
1/4 cup packed brown sugar
3 tablespoons cold butter

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.

Nutrition Facts : Calories 402 calories, Fat 19g fat (10g saturated fat), Cholesterol 70mg cholesterol, Sodium 238mg sodium, Carbohydrate 56g carbohydrate (38g sugars, Fiber 1g fiber), Protein 4g protein.

SOUR CREAM APPLE PIE DELUXE



Sour Cream Apple Pie Deluxe image

This is a delicious recipe combining apples, sour cream, sugar and a few others--to make a scrumptious dessert. I highly recommend that you use a high quality sour cream-it really does make the difference.

Provided by phebesue75

Categories     Desserts     Pies     Apple Pie Recipes

Time 1h20m

Yield 8

Number Of Ingredients 12

1 unbaked 9 inch pie crust
¾ cup sugar
2 tablespoons all-purpose flour
⅛ teaspoon salt
1 cup sour cream
½ teaspoon vanilla extract
1 egg
2 cups diced apples
⅓ cup sugar
⅓ cup all-purpose flour
1 teaspoon ground cinnamon
¼ cup chilled butter, diced

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.

Nutrition Facts : Calories 381.7 calories, Carbohydrate 48.1 g, Cholesterol 51.2 mg, Fat 20 g, Fiber 1.8 g, Protein 4 g, SaturatedFat 9.5 g, Sodium 218.5 mg, Sugar 30.1 g

SILVER PALATE SOUR CREAM APPLE PIE



Silver Palate Sour Cream Apple Pie image

Categories     Dairy     Fruit     Dessert     Bake     Apple     Fall     Sour Cream     Parade     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 21

Crust:
2 1/2 cups all-purpose flour
5 tablespoons sugar
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
6 tablespoons cold unsalted butter
6 tablespoons cold shortening
4 to 6 tablespoons apple juice
Filling:
2/3 cup sour cream
1/3 cup sugar
1 egg, lightly beaten
1/4 teaspoon salt
1 teaspoon vanilla extract
3 tablespoons all-purpose flour
5 or 6 tart apples, peeled and sliced
Topping:
3 tablespoons brown sugar
3 tablespoons sugar
1 teaspoon ground cinnamon
1 cup chopped walnuts

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.

PRIZEWINNING APPLE PIE WITH SOUR CREAM CRUST



Prizewinning Apple Pie With Sour Cream Crust image

Make and share this Prizewinning Apple Pie With Sour Cream Crust recipe from Food.com.

Provided by Chef mariajane

Categories     Pie

Time 1h25m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 14

2 1/2 cups all-purpose flour
1/2 cup cold butter, cubed
1/2 cup cold lard, cubed
1/4 cup ice water (approx)
3 tablespoons sour cream
1 egg yolk
2 tablespoons coarse sugar
8 apples, such as McIntosh, about 3 lb
3/4 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon cinnamon
1 pinch nutmeg
1 pinch salt
2 tablespoons butter, softened

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.

Nutrition Facts : Calories 565.7, Fat 29.3, SaturatedFat 15, Cholesterol 75.9, Sodium 127.4, Carbohydrate 73.1, Fiber 4.5, Sugar 36.4, Protein 5

SPECIAL SOUR CREAM APPLE PIE



Special Sour Cream Apple Pie image

This recipe comes from the Favorite Restaurant recipes cookbook from the Salt Box restaurant in Ocean City, New Jersey, it is in my opinion one of the best apple pie recipes...I have searched for outstanding apple pie recipes, and have tryed many different ones, I have always come back to this one...it is for sure a winner

Provided by Kittencalrecipezazz

Categories     Pie

Time 1h30m

Yield 9 serving(s)

Number Of Ingredients 20

1 3/4 cups flour
1/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
10 tablespoons very cold butter
1/4 cup apple cider or 1/4 cup cold water
8 mcintosh apples, peeled,cored and thinly sliced
1 2/3 cups sour cream (not low-fat)
1 cup sugar
1/3 cup flour
1 egg
2 teaspoons vanilla
1/2 teaspoon salt
1 cup chopped walnuts
1/2 cup flour
1/3 cup firmly-packed brown sugar
1/3 cup white sugar
1 tablespoon cinnamon
1 pinch salt
1/2 cup butter, softened (no substitutions)

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.

Nutrition Facts : Calories 754.4, Fat 41.6, SaturatedFat 21.2, Cholesterol 103.3, Sodium 475.2, Carbohydrate 92, Fiber 5.3, Sugar 56.4, Protein 8.3

SILVER PALATE SOUR CREAM APPLE PIE RECIPE



Silver Palate Sour Cream Apple Pie Recipe image

Provided by á-170456

Number Of Ingredients 21

CRUST:
2 1/2 cups all-purpose flour
5 tablespoons sugar
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
6 tablespoons cold unsalted butter
6 tablespoons cold shortening
4 tablespoons apple juice - (to 6)
FILLING:
2/3 cup sour cream
1/3 cup sugar
1 egg lightly beaten
1/4 teaspoon salt
1 teaspoon vanilla extract
3 tablespoons all-purpose flour
5 tart apples - (to 6) peeled, sliced
TOPPING:
3 tablespoons brown sugar
3 tablespoons sugar
1 teaspoon ground cinnamon
1 cup chopped walnuts

Steps:

  • 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. When chopping the walnuts, make sure they're not too fine.

AMISH SOUR CREAM APPLE PIE



Amish Sour Cream Apple Pie image

This is an absolutely easy to make and absolutely delicious Amish apple pie recipe. Enjoy!

Provided by Lori Jean

Categories     Desserts     Pies     Apple Pie Recipes

Time 1h

Yield 8

Number Of Ingredients 12

1 cup sour cream
1 egg
¾ cup white sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
¼ teaspoon salt
2 ½ cups peeled, diced apples
1 (9 inch) unbaked pie crust
½ cup brown sugar
⅓ cup all-purpose flour
¼ cup butter, softened
1 teaspoon ground cinnamon

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Beat sour cream and egg together in a mixing bowl. Add white sugar, flour, vanilla extract, and salt. Mix until smooth. Stir in apples. Transfer to the pie crust.
  • Combine brown sugar, flour, butter, and cinnamon for topping in a bowl. Set aside.
  • Bake pie in the preheated oven for 25 minutes. Remove from the oven and spread with crumb topping. Return to the oven and continue to bake until golden and bubbly, about 20 minutes more.

Nutrition Facts : Calories 408.5 calories, Carbohydrate 54.9 g, Cholesterol 51.2 mg, Fat 20 g, Fiber 2.1 g, Protein 4 g, SaturatedFat 9.5 g, Sodium 258.9 mg, Sugar 36.4 g

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