Are you craving a warm, comforting dessert that's both easy to make and incredibly delicious? Then look no further! This sour cream apple walnut pie recipe is your answer. It's the perfect blend of sweet, tart, and nutty, offering a delightful twist on a classic apple pie. Forget complicated pastry techniques; this recipe focuses on simple steps and incredible flavor, making it ideal for busy weeknights or special occasions. It's a guaranteed crowd-pleaser, perfect for your next family gathering or simply a cozy night in. Let's get baking!
Ingredients:
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, chilled and cubed
- 1/4 cup ice water
For the Filling:
- 6 medium apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and sliced
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 cup sour cream
- 1/4 cup chopped walnuts
Instructions:
Make the Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in butter: Add the chilled butter cubes and use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add water: Gradually add the ice water, mixing until the dough just comes together. Don't overmix.
- Chill: Form the dough into a disk, wrap it in plastic wrap, and chill for at least 30 minutes.
Prepare the Filling:
- Combine ingredients: In a large bowl, combine the sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, and allspice. Gently toss to coat.
- Stir in sour cream and walnuts: Stir in the sour cream and chopped walnuts.
Assemble and Bake the Pie:
- Preheat oven: Preheat your oven to 375°F (190°C).
- Roll out dough: On a lightly floured surface, roll out half of the dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate.
- Add filling: Pour the apple filling into the pie crust.
- Top crust: Roll out the remaining dough and either place it over the filling or cut it into strips for a lattice top. Crimp the edges to seal.
- Cut vents: Cut a few slits in the top crust to allow steam to escape.
- Bake: Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with foil.
- Cool: Let the pie cool completely on a wire rack before serving. This allows the filling to set properly.
Tips for the Best Sour Cream Apple Walnut Pie:
- Use a mix of apples: Combining different apple varieties will give you a more complex flavor profile.
- Don't overmix the dough: Overmixing will result in a tough crust.
- Chill the dough: Chilling the dough allows the gluten to relax, resulting in a flakier crust.
- Blind bake (optional): For a crispier bottom crust, you can pre-bake the crust for 10-12 minutes before adding the filling.
Variations:
- Spiced Pecans: Substitute pecans for walnuts and add a pinch of cardamom to the filling for a warm, aromatic twist.
- Crumb Topping: Add a buttery streusel topping for extra texture and flavor.
- Different Crust: Use a store-bought pie crust to save time.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Fat: 18-20g
- Saturated Fat: 10-12g
- Carbohydrates: 45-50g
- Sugar: 25-30g
- Protein: 4-5g
This nutritional information is an estimate and may vary depending on the specific ingredients used. Enjoy your delicious and healthy homemade pie!