Tuesday, November 21, 2006
Sour Cream Apple Pie
2 large eggs
1 1/2 cups sour cream
1 1/2 teaspoons vanilla
1 1/3 cups sugar
3 tablespoons plus 1/3 cup all-purpose flour
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon ginger
1/4 teaspoon salt
1 lb Granny Smith apples
1 teaspoon cinnamon
1/2 stick (1/4 cup) cold unsalted butter, cut into 1/2-inch cubes
Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round (1/8 inch thick), then fit into a 9-inch metal pie plate. Trim edge, leaving a 1/2-inch overhang, then fold overhang under and crimp edge decoratively. Chill shell 30 minutes.
While shell chills, put oven rack in middle position and preheat oven to 400°F.
Whisk together eggs, sour cream, vanilla, 1 cup sugar, 3 tablespoons flour, nutmeg, ginger and salt in a bowl until smooth. Peel and core apples, then cut into wedges slightly less than 1/4 inch thick. Arrange apples in pie shell, then pour sour cream mixture evenly over them, coating all apples.
Bake pie 15 minutes, then reduce oven temperature to 350°F and bake until filling is puffed and golden and apples are tender, 45 to 50 minutes.
While pie bakes, stir together remaining 1/3 cup sugar, remaining 1/3 cup flour, cinnamon, and a pinch of salt in a bowl, then blend in butter with your fingertips until mixture forms small clumps.
Remove pie from oven and increase oven temperature to 400°F. Crumble topping evenly over top and bake until sugar is melted, about 10 minutes. Cool pie on a rack at least 45 minutes. Serve warm or at room temperature.