This Apple-Sour Cream-Walnut Pie reflects the reality of life—a little bitter at times, a little sour, and yet, luckily, the sweetness wins out in the end. I know, you’re probably wondering why should one ruin a great apple pie with something like the bitterness of the walnuts and sourness of the cream in the first place? Well, the answer is simple—because it tastes good.
- 1 cup sugar,
- 1⁄4 cup flour,
- 2 tsp cinnamon,
- 3⁄4 cup sour cream,
- 1 whisked egg,
- 7–10 apples (about 3 lbs), peeled, cored, and sliced.
- 1 cup flour,
- 1⁄2 cup (1 stick) butter, chilled and cut into large chunks,
- 1⁄2 cup brown sugar, packed,
- 1 cup chopped walnuts.
- Make the Basic Pie Dough for a single-crust pie.
- Make the Filling: In a large bowl, combine the sugar, flour, cinnamon, sour cream, and egg. Stir in the apples and mix until they are coated. Pour the apple mixture into the pie shell.
- Make the Crumble Topping: RIn a large bowl, rub flour, butter, and brown sugar together until the texture looks like marbles. If you don’t rub enough, the crumble topping will turn out too powdery and fine. If you rub too much, it will end up like a big melted, sticky glob. If this happens, add some more flour, or put in the fridge until it cools well, then break it apart into manageable crumb size. Distribute the crumble topping over the top of the pie. Don’t press down or your crumbs will look flat
- It’s a good idea to put a cookie sheet or oven liner under the pie when in oven, because a few bits of the crumble topping might roll off into the oven.
- Bake at 425 degrees for about 15 minutes, until the top starts to brown. Reduce heat to 375 degrees and bake for another 40 minutes, until filling bubbles and apples feel soft when jabbed with a paring knife.