Posted on November 29, 2016
I cannot believe it’s been 7 months since my last blog post. Yikes.
Not much of a post here, but I did want to get the recipe down quickly for a friend who requested it. If you love apple pie, I would highly encourage you to try this recipe. It’s an adaptation of a Pennsylvania Dutch recipe and the sour cream makes it irresistible. I doubt I will ever make a “plain” apple pie again. It’s that good. I added cranberries because husband likes sour, and you could easily add raisins or other berries or just use straight up apples. I used half Granny Smith and half Hidden Rose apples. Since we moved to Washington in August, it’s been Appletopia. I’ve never seen so many varieties and so readily available . . . meaning even on the side of the road.
Here’s the recipe:
I almost always use the a recipe for my pie crusts I adapted from Allison Kave’s book “First Prize Pies.” The crust tastes so good sometimes I’ll underbake it and make a double or 1.5 batch to have a thicker chewier crust. Not normal or traditional, but tasty. For one double-crust 9 – inch (23 cm) pie, use 225 g unsalted COLD COLD COLD butter , 1/2 cup COLD buttermilk (you can use milk plus 1 Tbsp cider vinegar and let milk sit for half an hour), 340 g all purpose CHILLED flour, 1 Tbsp. cornstarch, 2 Tbsp sugar, 1 1/2 tsp salt.
You’ll need 5 cups sliced apples. I don’t peel any more, mostly out of laziness. But I do core them. I also added 1/2 cup stewed cranberries that I sweetened with orange zest & juice and about 1/4 cup sugar. Also 2 Tbsp apple cider, 1/2 cup brown sugar, 2 Tbsp all purpose flour, 1/4 tsp salt, 1 large egg plus 1 egg yolk, 1 cup sour cream, 1/3 cup half and half or heavy whipping cream, and 2 tsp vanilla extract.
Posted on November 5, 2014
Have you ever had a salted caramel bar? Read More