(C) The Part Time Chef
In central Indiana, there are a few weeks yet to get fresh-off-the-tree apples. In fact, at Stucky Farm, there are at least 3 varietals available for U-pick as recently as last Friday. Be sure to grab yours before it's too late...
Now, what to do with those tasty treats? How about dessert? As the weather turns crisper and cooler, a delicious apple pie, still warm from the oven, really hits the right note. Here is a twist on a classic that is sure to please your friends and family.
After a day out at the orchard picking fruit, I wanted to simplify this pie. I picked up pre-made pie crusts at Stucky's for about $1.50 each and proceeded with the recipe below. This got rave reviews from my family both when I served it warm from the oven with gingered whip cream and again the next day, rewarmed, and topped with vanilla ice cream. 9/10 for us.
Originally from Gourmet magazine, this recipe can be found on Epicurious.com.
Yield: Makes 1 pie
1 recipe pâte brisée (or premade pie crust)
For the topping
3 tablespoons unsalted butter, softened
1/4 cup plus 2 tablespoons sugar
1 teaspoon cinnamon
2 tablespoons all-purpose flour
For the filling
1 1/3 cups sour cream
2/3 cup sugar
1/4 teaspoon salt
2 teaspoons vanilla extract
2 large eggs
3 tablespoons all-purpose flour
5 large Granny Smith apples (about 2 1/4 pounds)
ginger whipped cream as an accompaniment
Roll out the dough 1/8 inch thick on a lightly floured surface, fit it into a 10-inch (6-cup capacity) pie plate, and flute the edge decoratively. Chill the shell while making the topping and the filling.
Make the topping:
In a small bowl blend together the butter, the sugar, the cinnamon, and the flour until the mixture is combined well and chill the topping, covered, while making the filling.
Make the filling:
In a large bowl whisk together the sour cream, the sugar, the salt, the vanilla, the eggs, and the flour until the mixture is smooth, add the apples, peeled, cored, and sliced thin, and stir the filling until it is combined well.
Spoon the filling into the chilled shell, smoothing the top, and crumble the topping evenly over it. Bake the pie in the middle of a preheated 350°F. oven for 1 to 1 1/4 hours, or until it is golden and the apples are tender, transfer it to a rack, and let it cool completely. Serve the pie with the ginger whipped cream.
For more info: contact Keri, the Part Time Chef, at keri@parttimechef.info.
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