Move aside food processor! Be gone tough pie crusts! I hath found the holy grail of pastry doughs. It is flaky, it is buttery, it is un-fussy, and it needs no difficult-to-clean equipment, just your clean hands and a large bowl. The secret? Sour cream. No added water, instead you add sour cream. I’m not kidding. This method works and it couldn’t be easier. The recipe comes from my friend, former Zuni Cafe chef Kathi Riley, who has been using it as her go-to pastry crust recipe for 25 years and who graciously shared it with me to share with you. Enjoy!
| 3 pounds of good cooking apples |
| 1 Tbsp of lemon juice or apple cider vinegar |
| 1/2 cup to 2/3 cup sugar |
| 3 tablespoons all-purpose flour |
| 1/4 teaspoon ground allspice |
| 1/4 teaspoon ground nutmeg |
| 1/2 teaspoon ground cinnamon |
| 1 Tbsp brandy |
| 1 teaspoon vanilla extract |
METHOD
1
Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes. Place disk on a lightly floured,
clean, flat surface. Using a rolling pin, roll out the pie dough to a 12-inch circle, about 1/8 of an inch thick.
As you roll out the dough, check to make sure it isn't sticking. If and when it starts to stick,
gently lift it up and sprinkle a little more flour on the table surface or on the pie dough to keep the dough from sticking.
Gently place the rolled out dough onto a 9-inch pie plate. Press down to line the pie dish with the dough.
2
Arrange the apple slices in the dough-lined pie plate. Mound the apples in the center.
3
Roll out the second disk of dough, again to 12-inches.
Gently place the second round of pie dough over the apples.
Trim excess dough with kitchen shears, leaving a 3/4 inch overhang from the edges of the pie pan.
Fold the dough under itself so that the edge of the fold comes right to the edge of the pan.
Press the top and bottom dough rounds together as you flute edges using thumb and forefinger or press with a fork.
4
Place egg yolk and cream in a small bowl and use a fork to stir until well combined.
Use a pastry brush to brush the egg wash over the top and fluted edges of the pie.
Use a sharp knife to cut slits in the top of the pie crust for steam vents.
5
Place pie on oven rack centered over the baking sheet on the rack below it to catch any drippings.
Bake the pie at 375°F until crust begins to lightly brown, about 20 minutes, then reduce heat to 350°F.
Bake until crust is golden and juices are bubbling, anywhere from an additional 45 minutes to an hour, depending on the type of apples you are using.
(About halfway through baking check to make sure the pie isn't browning too much. When it's nicely browned, tent the pie with a large piece of aluminum foil to keep the pie from browning further.)
6
Transfer the apple pie to a rack to cool for at least 1 hour.
Serve slightly warm or at room temperature. Great with a side of vanilla ice cream.