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Sour Cream Apple Pie
Sour Cream Apple Pie This recipe was featured on
"You're the Chef" episode #612.
Yield: two, 9- or 10-inch pies


6 c. all-purpose flour
2 c. shortening
1 c. cold water

Pie Filling
1 c. brown sugar, light brown
1 1/2 c. all-purpose flour
1/2 c. salted butter, cold, broken into small chunks
1/2 tsp. cinnamon, ground
1 1/2 c. granulated sugar
1/2 c. all-purpose flour
1/2 tsp. salt
2 c. sour cream
2 each large eggs
1 tsp. vanilla
12 c. apples, peeled, cored, sliced

Dough procedure:
Combine the flour and shortening together with your hands until the shortening is in large pieces.

Sprinkle the water into the flour mixture and bring the ingredients together into a loosely combined mass. Fold over the dough until most of the crumbs are absorbed. Let the dough rest for five minutes.

Cut the dough into pieces and roll out to the shape of the pie tin.

Fold the dough in half and lift it into the pie tin, then unfold and trim to fit in place.

Repeat this process for open pies, or fill and top with a second crust, using egg wash to seal the crust layers together.

Pie Filling procedure:
Rub together the sugar, flour and butter until small pebbles form.

Crumb topping may be refrigerated until ready to use.

Combine the sugar, flour and salt. Toss with the apples until they are completely coated.

In another bowl, whisk the eggs, cream and vanilla until they are thoroughly combined.

Combine the apples with the cream mixture. (12 c. of apples is equal to about 4 pounds purchase weight.)

Pour into two unbaked pie shells. Bake at 375°F for 45 minutes.

Remove from the oven and add crumb topping. Finish baking at 375°F for another 45 minutes, or until the top is browned and firm and the apples are tender when tested by inserting a sharp knife into the pie.

Cool and serve.

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