Old Original Bookbinders Apple Pie
From shine 14 years agoIngredients
- Pastry shopping list
- 1 ¾ cups all-purpose flour shopping list
- ¼ cup granulated sugar shopping list
- 1 teaspoon ground cinnamon shopping list
- 5-6 tablespoons ice water shopping list
- ½ cup cold butter, cut up shopping list
- apple Filling shopping list
- 1 cup granulated sugar shopping list
- ½ cup all-purpose flour shopping list
- pinch salt shopping list
- 16 ounces sour cream shopping list
- 2 eggs, lightly beaten shopping list
- 2 teaspoons vanilla extract shopping list
- 6 6-7 ounce apples, peeled cored and sliced -- 8 cups shopping list
- Streusel Topping shopping list
- ½ cup firmly packed brown sugar shopping list
- ½ cup granulated sugar shopping list
- ½ cup all-purpose flour shopping list
- 1 teaspoon cinnamon shopping list
- Pinch of salt shopping list
- ½ cup unsalted butter, softened shopping list
- 1 cup chopped walnuts shopping list
How to make it
- To Make Pastry:
- in medium-size bowl, stir together 1 ¾ cups all-purpose flour, ¼ cup granulated sugar, 1 teaspoon ground cinnamon until blended. With pastry blender or two knives cut in one half cup butter until the mixture resembles coarse cornmeal.
- Gradually add ice water, tossing flour mixture with a fork until all is moistened. Gather the dough into a ball, flatten into a disk shape. Wrap and refrigerate one hour.
- To Make Filling:
- in a large bowl combine 1 cup granulated sugar ½ cup flour, and pinch salt. Mix well. Add sour cream, eggs, and vanilla. Stir until blended.
- Pour over apples in a large bowl. Mix gently until apples are coated.
- To Assemble:
- Preheat oven to 450°F. Roll out pastry on well floured surface. Fit into a 10 inch pie plate. Trim and flute edge high as the filling is generous
- pour apple mixture into pastry shell. Place pie on baking sheet.
- Bake at 450°F for 10 minutes.
- Reduce up in temperature to 350°F. Bake for 30 minutes.
- To Make Topping:
- While the filling is baking, in a medium bowl combine brown sugar, 1/2 cup granulated sugar, 1/2 cup flour, 1 teaspoon cinnamon, and pinch of salt, mix well. With a pastry blender, cut in 1/2 cup butter until well blended. Add walnuts, mix well.
- Crumble topping evenly over hot filling.
- Continue baking pie at 350°F for 20 to 25 minutes until topping is set in center and lightly browned. Cool on wire rack.
- Cover and refrigerate any leftover pie.
The Rating
Reviewed by 14 people-
Sounds amazing!! Would love to have some of this now! Good to see you here! Thanks for sharing.
sparow64 in Sweetwater loved it -
You deserve 10!!! this is DIVINE!
berry in Myrtle Beach loved it -
hey ray this looks absolutely delicious i could just lick the picture.............hahaha
fabulous i agree worth much more than a 10.......
keep em coming !!!
hugs tinkminitindel in THE HEART OF THE WINE COUNTRY loved it
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