The Friday Baking Project

Apple Cranberry Sour Cream Pie

Yield: 9-inch pie

# of Servings: 10

Ingredients:

P¢te Bris©e 2

Walnut Streusel Topping

• â…“ cup (2.3 oz / 65 g) granulated sugar
• ¼ cup (1.75 oz / 50 g) light brown sugar
• ½ cup + 2 T (3 oz / 85 g) all-purpose flour
• 2 tsp cinnamon (.20 oz / 4 g)

• ½ cup (4 oz / 113 g) unsalted butter, cold

• ½ cup (2.25 oz / 64 g) walnuts, coarsely chopped

Pie Filling:

• ¾ cup (5.25 oz / 129 g) granulated sugar
• 2 tbl (.7 oz / 19 g) all-purpose flour
• 1 large egg
• 1 ¾ cup (15.2 oz / 430 g) sour cream
• 1 tsp (.10 oz / 2 g) cinnamon
• 1 tsp vanilla extract
• ¼ tsp grated lemon rind
• ¼ tsp salt
• ¼ tsp ground nutmeg

• 4 cups thinly sliced baking apples, approximately 5 to 6 baking apples¹

• ½ cup fresh cranberries, coarsely chopped

Tools and equipment needed:

• 9†pie pan²
• Dry and liquid measuring cups, tablespoon measuring set, scale
• Rolling pin
• Mixing bowls
• Aluminum foil, dry beans or baking weights

Pre-recipe preparations:

• Take P¢te Bris©e out of refrigerator 20 to 30 minutes prior to rolling out.

Directions

Streusel Topping:

1. Combine the sugars, flour and cinnamon in a medium mixing bowl.
2. Cut in the butter until crumbly, and only small pieces of butter are visible.
3. Mix in the walnut pieces.
4. Set in refrigerator.

Forming and pre-baking the pie shell:

1. Roll out the dough on floured surface to a 13†to 14†circle.
2. Drape it over the pie dish, pressing it into the edges. 
3. Form a crimped edge and trip off excess.
4. Place in refrigerator to rest and chill for at least 1 hour prior to baking.³
5. Preheat the oven to 375 °F.
6. Remove pie shell from refrigerator for approximately 10 minutes. ⁴
7. Spray a square of aluminum foil with non-stick spray and press into the pie shell. Fill with dry beans or pie weights.
8. Bake for 25 minutes, remove pie pan from oven and place on heat-proof surface. Lift up the foil to look at the pastry. The sides should be set, and the bottom dough just turning from raw to cooked.
9. Remove the foil and the beans, and return the pie pan to the oven for 5 to 10 minutes, just until the bottom pastry is no longer raw and turning white. The dough should not start to color at this point.
10. Remove from oven and let cool to room temperature.

Filling, Assembly, and Baking:

• Pre-heat oven to 350 °F

1. In large mixing bowl, combine the sugar, flour and egg. Whisk until smooth.
2. Add sour cream, cinnamon, vanilla extract, lemon rind, salt and nutmeg, and whisk just until smooth.
3. Peel, core, and slice the apples into ⅛†slices, enough to make 4 cups of apple slices.
4. Place the apples and cranberries in the pie shell.
5. Pour filing mixture into partially baked pie shell. Use back of a spoon to evenly distribute the fruit and custard in the shell
6. Bake for 30 minutes.
7. Remove from oven and gently mix the custard by stirring in from the edges toward the center with a teaspoon. (This helps ensure an evenly cooked and creamy custard).
8. Return to oven and bake for 10 minutes more, or until the custard is just beginning to set.
9. Remove from oven, sprinkle the walnut streusel evenly over the top.
10. Bake for an additional 12 to 16 minutes, or until the topping is browned, and the apples are tender (test with a sharp paring knife).
11. Remove from the oven and place on a cooling rack.
12. Serve at room temperature.
13. The pie may be kept in the refrigerator for 3 days. Let slices stand at room temperature for about 20 minutes for optimum taste. Leftovers may also be frozen

Variations:

Cranberry Sour Cream Pie: use 3 cups of picked over cranberries, place in the pre-baked pastry shell prior to pouring in the custard.

Baking notes:

1. Empire, Cortland, or Northern Spy work well in this recipe. Note: Do not prepare the apples until instructed in the recipe
2. The Pyrex pie pan I use measures 9†across the top
3. The rolled-out pie shell may be wrapped well in plastic film and stored in the refrigerator overnight, or frozen for up to 1 week. Take out of freezer the night before use and place in refrigerator. Do not place the pie shell directly from the freezer to the oven as the glass might shatter. ⁴ 4 This reduces the thermal shock to the glass, from the refrigerator to the oven.