Sour Cream Dutch Apple Pie

Another side dish/dessert from the Wild Idea Buffalo web site. I left the web link at the end of the post, if you get time click the link and read the special story that goes along with the  recipe.  



Sour Cream Dutch Apple Pie

Sour Cream Dutch Apple Pie (Serves 10)

Pie Crust

Ingredients:

1 cup whole wheat pastry flour
1/3 cup flour + for rolling
4 teaspoons sugar
6 ounces chilled salted butter, sliced
1 egg yolk
1 teaspoon lemon juice or cider vinegar
1 tablespoon cold water
Beat egg yolk with lemon and water. Add ice cube to mixture and place in refrigerator until ready to use.
In pastry mixer add all dry ingredients and mix to incorporate.
Add chilled butter slice at a time. Mix with dough hook  or paddle until dough is formed.
Remove ice cube from egg mixture and add to dough with mixer going.
With floured hands remove dough and place on flour dusted surface, and form into ball.
Dust 2 sheets parchment paper, wax paper or saran. Place dough in center of the paper and press down with hand to form a circle. Place top sheet of dusted paper on top of dough. Roll dough out, starting at center and pushing outward.
Remove top paper and then replace. Turn dough over and remove bottom paper. Place dough in 9” deep dish pie plate.
Gently press dough into bottom edges of pan. With fingers form dough into a 1/2” high lip around top of pie plate. Place in refrigerator until ready to use.
Apple Filling

Ingredients:

1 cup sour cream
1 egg, beaten
2 teaspoons vanilla
¾ cup sugar
¼ teaspoon salt
¼ cup flour
½ teaspoon cinnamon
8 large or 16 small apples, peeled, cored and sliced
 Crumble Topping

Ingredients:

1/3 cup flour
¼ cup pure cane sugar
¼ cup brown sugar
1 tablespoon cinnamon
1/3 cup walnut pieces
1/3 cup pecan pieces
4 ounces butter, sliced and lightly chilled
 Mix all ingredients except apples together until well incorporated.
Add apples and fold in gently.
Place filling in prepared crust, pushing apples evenly into pie plate.
Place on upper shelf in 400* preheated convection oven and bake for 15 minutes.
Reduce heat to 350* and bake for an additional 30 minutes.
While pie is baking mix flour, spices, and nuts together in mixing bowl. Slowly add butter until topping becomes crumbly. Refrigerate until needed.
Sprinkle baked pie with crumble topping mixture and bake for an additional 15 to 20 minutes, or until bubbly.
Cool. Cut into 10 slices and serve with fresh whipped cream and Frangelico Carmel Sauce.

Frangelico Carmel Sauce

Ingredients:

¼ cup water
1 cup sugar
¼ cup Frangelico liquor
½ cup heavy whipping cream
1 tablespoon vanilla
4 ounces butter, cubed
Over medium heat in a heavy saucepan bring water and sugar to a light boil. Scraping sides occasionally to incorporate crystals, but do not stir. Allow sugar to become amber in color.
With long handled spoon carefully whisk in liquor, as sugar will bubble up.
Add cream and vanilla and whisk to incorporate. Bring to a boil.
Whisk in butter, 1 cube at a time. Bring to a boil.
Remove from heat. Serve slightly warmed.


http://wildideabuffalo.com/2011/sour-cream-dutch-apple-pie/