great pie

While the dinner in the restaurant at my parents new place was surprisingly good, the desserts were horrid. They seemed like they came from a huge industrial box, which I am sure they did. The menu at the restaurant was inspired, and it was a disappointing finish to have bad dessert. Bummer.

So I needed to make one of my thanksgiving standards that weekend.
Sour Cream Apple Pie with a Cider Cinnamon Crust. So damned good, and worth making! This pie is a little different, and everyone seems to love it!

Sour Cream Apple Pie with a Cider Cinnamon Crust

from The Silver Palate. I’ve changed it a little bit, but not much. It is really good! The crust is really tasty and really easy if you mix it in the food processor.
Crust: 2 1/2 cups flour
3/4 tsp salt
5 Tbsp sugar
3/4 tsp cinnamon
8 Tbsp cold butter, cut into pieces
4 Tbsp shortening
4-6 Tbsp. apple cider (or apple juice)
Filling: 2/3 cup sour cream
1 egg
1 tsp vanilla
1/3 cup sugar
3 Tbsp flour
5-7 apples, peeled, cored and chopped
Topping: 3 Tbsp brown sugar
3 Tbsp granulated sugar
1 tsp cinnamon
1 cup finely chopped walnuts
1.Mix together dry ingredients for crust in food processor. Add butter and shortening. Pulse until it resembles fine oatmeal. Add cider 1 Tbsp at a time with machine running, just until it all holds together. Then take it out and chill it in the fridge in a baggie for at least 2 hours.
2. Mix together the first 5 ingedients for the filling. Add the apples and toss well.
3. Using about 2/3 of the dough, roll it out and put it into a pie plate. Fill with the apple filling. Mix topping together and sprinkle evenly over apples.
4. Roll out the rest of the dough and cut small decorative shapes (leaves, apples, whatever) and place on top of pie. (There will probably still be extra.)
5. Bake at 350° for 50-55 minutes.