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Ingredients
- Pastry
1 1/4 cups flour
6 tbsp cold butter
2 tbsp cold shortening
1/4 tsp salt
2-3 tbsp ice-water
Ingredients
- Filling
5 Granny Smith apples
1 1/3 cups sour cream
2/3 cups sugar
1/4 tsp salt
2 tsp vanilla
2 eggs
3 tbsp flour
Ingredients
- Ginger Cream
1 1/2 cups whipping cream
3 tbsp sugar
1/2 tsp ground ginger
1/4 cup candied ginger
Directions
- Pastry
- Make a paté brisée by blending flour, butter, salt and shortening until it is crumbly.
- Add 2 tbsp ice-water and toss until water is absorbed. Add more water if necessary to form a dough ball.
- Dust with flour, wrap, refrigerate 1 hour.
- Roll out pastry 1/8 inch thick.
- Put in pie pan.
- Chill.
- Or use a ready made pie shell.
Directions
- Topping
- Mix ingredients together until completely combined.
- Chill while you complete the pie.
Directions
- Filling
- Whisk sour cream, sugar, salt, vanilla, eggs, and flour until smooth.
- Peel, core, and slice apples thinly.
- Add apples, stir.
Directions
- Assemble Pie
- Add filling to shell.
- Crumble topping over pie.
- Bake at 350ºF for 1 to 1 1/4 hours, until golden and apples are tender.
Directions
- Ginger Cream
- Beat cream.
- Add sugar and ground ginger.
- Beat until stiff.
- Add candied ginger.
- Top the cool pie.