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Gallery Apple-Sour Cream Crumb Pie Credit: Marcus Nilsson Recipe Summary prep: 50 mins total: 4 hrs 20 mins Servings: 8
Ingredients For the Pie dough 1 2/3 cups all-purpose flour, plus more for surface 3/4 teaspoon salt 3/4 teaspoon granulated sugar 1 stick plus 3 tablespoons cold unsalted butter, cut into small pieces 1/4 to 1/3 cup ice water For the Crumb Topping 1/2 cup packed light-brown sugar 1/2 cup granulated sugar 1/2 cup all-purpose flour 1 teaspoon ground cinnamon 1/4 teaspoon salt 1 stick cold unsalted butter, cut into small pieces 1 cup walnuts, coarsely chopped For the Filling 1 cup granulated sugar 1/2 cup all-purpose flour 1 teaspoon ground cinnamon Pinch of salt 16 ounces sour cream 2 eggs, room temperature, lightly beaten 2 teaspoons pure vanilla extract 6 Golden Delicious apples (about 2 1/2 pounds), peeled, cored, and sliced into 1/4-inch wedges
Gallery Apple-Sour Cream Crumb Pie Credit: Marcus Nilsson
Recipe Summary prep: 50 mins total: 4 hrs 20 mins Servings: 8
Gallery
Apple-Sour Cream Crumb Pie Credit: Marcus Nilsson
Apple-Sour Cream Crumb Pie
Credit: Marcus Nilsson
Apple-Sour Cream Crumb Pie
Recipe Summary prep: 50 mins total: 4 hrs 20 mins Servings: 8
Recipe Summary
prep: 50 mins total: 4 hrs 20 mins
Servings: 8
prep: 50 mins
total: 4 hrs 20 mins
prep:
50 mins
total:
4 hrs 20 mins
Servings: 8
8
Ingredients
Ingredients
1 2/3 cups all-purpose flour, plus more for surface 3/4 teaspoon salt 3/4 teaspoon granulated sugar 1 stick plus 3 tablespoons cold unsalted butter, cut into small pieces 1/4 to 1/3 cup ice water
1/2 cup packed light-brown sugar 1/2 cup granulated sugar 1/2 cup all-purpose flour 1 teaspoon ground cinnamon 1/4 teaspoon salt 1 stick cold unsalted butter, cut into small pieces 1 cup walnuts, coarsely chopped
1 cup granulated sugar 1/2 cup all-purpose flour 1 teaspoon ground cinnamon Pinch of salt 16 ounces sour cream 2 eggs, room temperature, lightly beaten 2 teaspoons pure vanilla extract 6 Golden Delicious apples (about 2 1/2 pounds), peeled, cored, and sliced into 1/4-inch wedges
Directions
Make the pie dough: Combine flour, salt, and granulated sugar in a food processor, and pulse to blend. Add butter, pulsing until pea-size clumps form. With machine running, add water, 1 tablespoon at a time, until mixture just comes together. Shape dough into a disk. Wrap in plastic wrap, and refrigerate until firm, about 45 minutes.
Roll out dough into a 15-inch round (1/4 inch thick) on a lightly floured surface. Fit into a 10-inch pie plate. Trim edge, leaving a 1/2-inch overhang, and fold under, pressing onto rim of pie plate. Use your fingers to create a scalloped edge if desired. Refrigerate until firm, about 1 hour.
Make the crumb topping: Whisk together sugars, flour, cinnamon, and salt. Add butter, and combine with a fork or pastry cutter. Stir in walnuts, and press filling into large clumps with your hands; refrigerate until ready to use.
Preheat oven to 450 degrees with 2 racks in lower third.
Make the filling: Whisk together granulated sugar, flour, cinnamon, and salt in a large bowl. Stir in sour cream, eggs, and vanilla until thoroughly combined. Add apples, tossing to coat. Place apple mixture in crust.
Place an empty rimmed baking sheet on lowest oven rack to catch any drips, then bake pie 10 minutes. Reduce oven temperature to 350 degrees, and bake until apples are golden brown in places, juices are bubbling, and crust is golden brown, about 45 minutes.
Remove topping from refrigerator, and crumble over hot filling. Bake until topping is browned and set, apples are tender, and bottom crust is thoroughly baked, about 50 minutes. Let cool completely on a wire rack, 3 to 4 hours.
Reviews (8)
Add Rating & Review 164 Ratings 5 star values: 35 4 star values: 64 3 star values: 39 2 star values: 20 1 star values: 6
Reviews (8)
Add Rating & Review 164 Ratings 5 star values: 35 4 star values: 64 3 star values: 39 2 star values: 20 1 star values: 6
Add Rating & Review
164 Ratings 5 star values: 35 4 star values: 64 3 star values: 39 2 star values: 20 1 star values: 6
164 Ratings 5 star values: 35 4 star values: 64 3 star values: 39 2 star values: 20 1 star values: 6
164 Ratings 5 star values: 35 4 star values: 64 3 star values: 39 2 star values: 20 1 star values: 6
5 star values: 35 4 star values: 64 3 star values: 39 2 star values: 20 1 star values: 6
Martha Stewart Member Rating: 5 stars 09/23/2015 This is the BEST apple pie hands down! Delicious! I have one small tip though. When you mix the apples with the filling there is extra sauce you only need to coat the apples with the sauce so when are transferring the apples to the pie crust do not just dump bowl of apples in pie with extra filling. I scooped out each apple and placed in the pie so I didn't have extra sauce making the pie soggy worked great! The timing on pie is spot on but use thermometer pie is done when internal temp is 190. Martha Stewart Member Rating: Unrated 10/06/2013 This is a time consuming but well worth it recipe for a darn good apple pie. Maybe the recipe was edited after the comments on how much butter in the crumb topping, but it works great now. The ingredient list breaks out the butter clearly for the separate components of the recipe. I'm making it again and the only change will be the biggest pie plate I can find. This thing is a whopper that feeds a lot of people. Martha Stewart Member Rating: Unrated 11/26/2012 I thought this was one of the best apple pies I've tasted. I followed the recipe to a T - even the 2 sticks of butter. Didn't have any excess grease and the drippings landed on the cookie sheet I placed under it per the recipe. Who knew sour cream went well with apple pie? Martha Stewart Member Rating: 1 stars 11/23/2012 I'm sure the flavor is great....but because I used both sticks of butter for the topping, it dripped so much on the bottom of the oven that it created a kitchen fire. No joke. Flames were I am a very experienced home cook. leaping out of my oven. DO NOT PUT BOTH STICKS OF BUTTER IN THE TOPPING!!!!!!!!!! The recipe is bad and what happened had nothing to do with me being inexperienced in the kitchen. Martha Stewart Member Rating: Unrated 11/20/2012 Well, I did follow the recipe...to the letter. I used 2 sticks of butter for the topping per the recipe...The pie came out way WAY to greasy. Additionally, the topping came out crunchy...NOT crumby. Completely bummed the way it came out. I should know better...never try a new recipe during the Holidays. Martha Stewart Member Rating: Unrated 11/10/2012 I would love to try this recipe . What is a stick of butter in cups, In Canada we measure in cups or LBS. Martha Stewart Member Rating: 5 stars 10/22/2012 I also used one stick of butter for the crumbs and found it to be plenty. I was a little confused about the baking time after applying the crumb topping. It bakes for an additional 50 minutes after putting in the crumb crumbs?so then it's almost a two hour bake time total? Martha Stewart Member Rating: 5 stars 10/16/2012 This pie is fantastic - it's huge, heavy and beautiful! I only used 1 stick of butter for the crumbs and it was plenty.Martha Stewart Member
Rating: 5 stars 09/23/2015
This is the BEST apple pie hands down! Delicious! I have one small tip though. When you mix the apples with the filling there is extra sauce you only need to coat the apples with the sauce so when are transferring the apples to the pie crust do not just dump bowl of apples in pie with extra filling. I scooped out each apple and placed in the pie so I didn’t have extra sauce making the pie soggy worked great! The timing on pie is spot on but use thermometer pie is done when internal temp is 190.
Rating: 5 stars
Rating: Unrated 10/06/2013
This is a time consuming but well worth it recipe for a darn good apple pie. Maybe the recipe was edited after the comments on how much butter in the crumb topping, but it works great now. The ingredient list breaks out the butter clearly for the separate components of the recipe. I’m making it again and the only change will be the biggest pie plate I can find. This thing is a whopper that feeds a lot of people.
Rating: Unrated
Rating: Unrated 11/26/2012
I thought this was one of the best apple pies I’ve tasted. I followed the recipe to a T - even the 2 sticks of butter. Didn’t have any excess grease and the drippings landed on the cookie sheet I placed under it per the recipe. Who knew sour cream went well with apple pie?
Rating: 1 stars 11/23/2012
I’m sure the flavor is great….but because I used both sticks of butter for the topping, it dripped so much on the bottom of the oven that it created a kitchen fire. No joke. Flames were I am a very experienced home cook. leaping out of my oven. DO NOT PUT BOTH STICKS OF BUTTER IN THE TOPPING!!!!!!!!!! The recipe is bad and what happened had nothing to do with me being inexperienced in the kitchen.
Rating: 1 stars
Rating: Unrated 11/20/2012
Well, I did follow the recipe…to the letter. I used 2 sticks of butter for the topping per the recipe…The pie came out way WAY to greasy. Additionally, the topping came out crunchy…NOT crumby. Completely bummed the way it came out. I should know better…never try a new recipe during the Holidays.
Rating: Unrated 11/10/2012
I would love to try this recipe . What is a stick of butter in cups, In Canada we measure in cups or LBS.
Rating: 5 stars 10/22/2012
I also used one stick of butter for the crumbs and found it to be plenty. I was a little confused about the baking time after applying the crumb topping. It bakes for an additional 50 minutes after putting in the crumb crumbs?so then it’s almost a two hour bake time total?
Rating: 5 stars 10/16/2012
This pie is fantastic - it’s huge, heavy and beautiful! I only used 1 stick of butter for the crumbs and it was plenty.
All Reviews for Apple-Sour Cream Crumb Pie
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Apple-Sour Cream Crumb Pie
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
