Ingredients
1 1/2 c. all-purpose flour, plus more for surface
1/2 c. unsalted butter, cut into 1/2" pieces
1 tbsp. granulated sugar
1/4 tsp. kosher salt
1/2 tbsp. apple cider vinegar
4 tbsp. ice water (or more, if needed)
3 c. Granny Smith apples, peeled, cored, and cut into medium pieces
1/3 c. granulated sugar
2 tbsp. all-purpose flour
1/2 tsp. kosher salt
1/2 tsp. ground cinnamon
3/4 c. sour cream
1 egg
2 tsp. vanilla
3/4 c. firmly packed brown sugar
1/4 c. granulated sugar
1/2 c. all-purpose flour
1/4 c. old-fashioned oats
1/2 tsp. ground cinnamon
1/4 c. toasted and chopped walnuts
6 tbsp. butter, softened
Preparation
Step 1Place flour and butter into freezer for 30 minutes before starting crust process. In a large food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until pea-sized and some slightly larger pieces form. With the machine running, add vinegar, then ice water into feed tube, 1 tablespoon at a time, until dough starts to come together and is moist but not wet and sticky (test by squeezing some with your fingers). Mixture will be crumbly. Step 2Turn dough onto a lightly floured surface, form into a ball, and flatten into a disk (making sure there are no/minimal cracks). Step 3Cover with plastic wrap and refrigerate until dough is very cold, at least 2 hours or up to overnight. Step 4Preheat oven to 350°. On a lightly floured surface, roll dough into a 12” circle. Drape over pie dish and gently press to fit (don’t stretch). Refrigerate 30 minutes or freeze 10 minutes. Step 5Meanwhile, prepare filling: In a medium bowl, whisk to combine sugar, flour, salt, and cinnamon. In another medium bowl, whisk together sour cream, egg, and vanilla. Add dry ingredients to wet ingredients and whisk until smooth. Step 6Make streusel topping: In a medium bowl, whisk together brown sugar, sugar, flour, oats, walnuts, and cinnamon then cut in butter with a fork or pastry cutter. Step 7Place apples in an even layer into the pie crust. Pour over sour cream mixture. Top with crumble and bake until crust and crumble are golden and no moisture is visible, about 1 hour. Cool to room temperature, then refrigerate 1 hour before serving.
This pie is made special with the mixture of sour cream and egg that you pour over the eggs. This adds a really unique custardy, almost creaminess to the inside of the apple pie that we think you are going to fall in love with. In fact some of us will be swapping out our traditional apple pie recipe for this one for Thanksgiving this year. Since you’re a pie crust pro now, try it out in our favorite pie recipes!
