Ingredients
For the crust:
1 3/4 cups all-purpose flour
2 tablespoons sugar
1 teaspoon ground cinnamon
10 tablespoons unsalted butter (1 1/4 sticks), chilled
2/3 teaspoon Diamond Crystal kosher salt
1/3 cup cold water
For the filling:
4 pounds Granny Smith apples, cored, peeled and sliced
1 2/3 cups full fat sour cream
1 large egg, slightly beaten
3/4 cup granulated sugar
1/2 teaspoon Diamond Crystal kosher salt
2 teaspoons pure vanilla
1/3 cup all-purpose flour
For the topping:
1/3 cup packed dark brown sugar
1/3 cup granulated sugar
1/8 teaspoon Diamond Crystal kosher salt
1/2 cup all-purpose flour
8 tablespoons (1 stick) unsalted butter
1 cup walnuts, chopped
1 tablespoon ground cinnamon
Instructions
For the crust:
Place all of the crust ingredients in the bowl of a food processor fitted with regular blade. Process until the mixture comes together in a ball. Empty contents of food processor onto floured surface and roll out with a floured rolling pin into a 16-inch circle. Carefully transfer to a deep 10-inch pie pan. Preheat oven to 450-degrees F.
For the filling:
Mix all of the filling ingredients in a large bowl and then scrape into the prepared pie shell. Bake in preheated 450-degree F oven for 10 minutes. Reduce heat to 350-degrees F, and continue baking for 35 to 40 minutes longer. Remove from the oven, but keep oven on. Carefully stir filling.
For the topping:
Place all of the topping ingredients in the bowl of food processor. Pulse to chop and combine the ingredients. It should have the consistency of coarse wet sand. Sprinkle topping all over the pie covering the filling completely. Place pie back in the 350-degree oven and bake for 15 minutes. Cool complete before covering and placing in the refrigerator.
- Prep Time: 40 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
