Sour Cream Apple Pie

Crust and Topping

  • 2.5 cups unbleached all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 1.5 sticks really cold unsalted butter, cut into small pieces
  • .5 cup really cold vegetable shortening, cut into small pieces
  • .25 cup cold water
  • .25 cup cold vodka


  • 1.5 cups sour cream
  • .75 cup sugar
  • .25 teaspoon salt
  • 2 teaspoon vanilla
  • 2 large eggs
  • .25 cup flour
  • 3 cups peeled and grated, Granny Smith apples
  • 2 peeled and sliced 1/4 inch Granny Smith apples
  • 2 tablespoon apricot jam
  • 1 egg
  • sugar and cinnamon to sprinkle


  • Place half the flour, sugar, and salt in food processor and pulse 3 times to mix. Add cold butter and shortening to processor and pulse 10 more times. Add rest of flour and pulse 3 more times. While pulsing 5 more times add water and vodka through opening. Remove from processor and form with hands into a large ball. Cut ball in half and form two, 4 inch in diameter disks. Wrap them tightly in plastic wrap and let rest in fridge for half an hour.
  • Whisk together sour cream, eggs, vanilla, sugar and salt until smooth. Gradually whisk in the flour and stir in the grated apples.
  • Thoroughly butter your tart pan, making sure you get all the ridges.
  • Role out the pie dough on a lightly floured surface until it is large enough to fill the tart pan. Carefully fold the dough over your rolling pin and use the pin to transport the dough over the tart pan. Unfold the dough onto the pan, centering it so dough is in the middle of the pan.
  • Gently tuck the dough into the tart ridges until the dough neatly is tucked into the pan. Take your rolling pin and roll it over the edges of the pan to get a clean edge. Keep excess dough for decorating the top.
  • Pour in filling mixture and even with spatula. Take apple slices and fan them in a circle all the way around the outside edge of the pie. Gently brush apricot jam on to apples.
  • Roll out remaining dough in a rectangle long enough to go across tart. Cut dough into .5 inch strips using a decorative wheel if you have one. If not use a pizza cutter. Weave the dough on top of the tart in a criss-cross fashion. Whisk egg with a little water to make a wash. Brush egg wash on top of dough and sprinkle generously with a sugar and cinnamon mixture.
  • Bake for 50 minutes in a 350 degree oven, or until deeply golden brown. Let cool thoroughly before serving. This tart must set up before serving, so don’t serve it warm. Enjoy!
Print Friendly, PDF & Email