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Desserts

Sour Cream Apple Pie

Sour Cream-Apple Pie will break even the strongest willpower. And once you taste this creamy, sweet-spiced indulgence it’s sure to become part of your tradition.

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Ingredients

FOR THE CRUST, PULSE:

FOR THE FILLING, WHISK:

PEEL:

FOR THE CRISP, WHISK:

Use firm apples like Braeburn, Gala, or Cortland. They'll bake up tender, but not mushy, with just the right balance of sweet and tart.

Instructions

For the crust, pulse 1¼ cups flour, 3 Tbsp. granulated sugar, and salt in a food processor to combine.

Add 4 Tbsp. butter and cream cheese to processor; pulse 3 to 4 times to combine and continue processing until dough forms a ball around the blade, about 1 minute.

Press dough into a disc, wrap in plastic, and chill at least 30 minutes or up to 24 hours.

Preheat oven to 350°. Coat a 9-inch pie dish with nonstick spray.

For the filling, whisk together sour cream, ½ cup granulated sugar, egg, cornstarch, ginger, vanilla, and zest in a large bowl.

Peel, core, and slice apples; toss with lemon juice to prevent browning.

Roll chilled dough on a lightly floured surface. Transfer to prepared pie dish, trim dough overhang to 1 inch, and crimp edges.

For the crisp, whisk together 1 cup flour, 3 Tbsp. granulated sugar, 3 Tbsp. brown sugar, and apple pie spice in a bowl.

Microwave 1 stick of butter with walnuts in a bowl until butter melts; stir into flour mixture.

Combine sour cream mixture and apples; spoon into pie crust.

Crumble walnut crisp over pie.

Bake pie until crisp is browned and walnuts are toasted (shielding the exposed crust after 30 minutes), about 1 hour. Remove pie from oven and let stand at least 3 hours to cool and set up before serving.

Pulse the crust ingredients until they resemble coarse meal, then process until they form into a ball.

Pulse the crust ingredients until they resemble coarse meal, then process until they form into a ball.

The minced crystallized ginger virtually melts into the filling, but leaves a slightly spicy taste behind.

The minced crystallized ginger virtually melts into the filling, but leaves a slightly spicy taste behind.

Finely chop the walnuts for the crisp so slicing the pie without smashing the apples is possible.

Finely chop the walnuts for the crisp so slicing the pie without smashing the apples is possible.

Nutritional Facts

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