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Sour-Cream Apple Crumb Pie

Yield Makes 8 servings

Ingredients

  • For the crust:
  • 1 1/4 cups all-purpose flour, plus more for the work surface
  • 3/4 teaspoon kosher salt
  • 1 1/2 teaspoons granulated sugar
  • 6 tablespoons unsalted butter, cold and cut into pieces
  • 3 tablespoons solid vegetable shortening, cold
  • 3 to 6 tablespoons ice water
  • For the filling:
  • 1 pound Cortland, Empire, or McIntosh apples
  • 2 pounds Granny Smith apples
  • 1/4 cup fresh lemon juice
  • 1/4 cup granulated sugar
  • 2 1/2 teaspoons ground cinnamon
  • 1/2 cup (about 2 ounces) walnuts, finely chopped
  • 1/2 cup sour cream
  • 1/2 cup raisins
  • For the topping:
  • 1 cup all-purpose flour, plus more for the work surface
  • 1/4 cup packed dark brown sugar
  • 1 teaspoon ground cinnamon
  • Pinch of kosher salt
  • 8 tablespoons (1 stick) unsalted butter, cold and cut into pieces

Nutrition Information

  • calories 549
  • caloriesfromfat 49 %
  • fat 30 g
  • satfat 16 g
  • cholesterol 58 mg
  • sodium 188 mg
  • carbohydrate 73 g
  • fiber 7 g
  • sugars 39 g
  • protein 6 g

How to Make It

  1. Make the crust: Combine the flour, salt, and sugar in a food processor. Add the butter and shortening and pulse to form a coarse crumble. While the motor is running, add the ice water, 1 tablespoon at a time, until the dough just comes together. Turn out onto a lightly floured surface and knead just until smooth. Shape into a disk and wrap in plastic. Refrigerate for 45 minutes.

    On a lightly floured surface, roll the dough into a circle about 14 inches in diameter and place in a 9-inch pie plate. Using your fingers, fold over any overhang and crimp the edge. Refrigerate until ready to use.

    Make the filling: Heat oven to 375° F.

    Peel, core, and slice all the apples 1/4 inch thick. Gently toss them in a bowl with the lemon juice, sugar, and cinnamon. Stir in the sour cream and raisins. Spoon into the crust and sprinkle the walnuts over the top.

    Make the topping: Combine the flour, sugar, cinnamon, and salt in a food processor. Add the butter and pulse to form a medium crumble (with pieces about the size of peas). Sprinkle the topping over the apples and walnuts. Bake for 1 hour, or until the crust is golden brown and the apples are tender.

    Make-Ahead Note: The pie can be made up to 1 day ahead. Let cool, then cover and refrigerate. To warm, bring the pie to room temperature, then heat at 350° F for 20 minutes.