Need to start this with...I am not a pie maker. Pies are not my thing, and not my first choice in a dessert. BUT my friend was having her 30th birthday and I wanted to make her something....she's always asked about my Sour Cream Apple Pie. Usually only make it for thanksgiving.
But first...a good pie starts with a good crust. Now if I can make pie crust from scratch and not fail, then anyone can do it. The name of the recipe? Fool-proof pie crust. Actually was really easy to put together. I'm adding these recipes to my blog so I will have them in an easier place to find. This recipe makes enough for 2 rolled out discs. I prefer the struesel topping pies..so I had enough for 2 pies!
Fool-Proof Pie Dough
2 1/2 C unbleached all-purpose flour- 1 tsp salt
- 2 TB sugar
- 12 TB cold unsalted butter, cut into slices
- 1/2 C chilled solid vegetable shortening
- 1/4 C vodka, cold
- 1/4 C water, cold
1. process 1 1/2 C flour, salt, and sugar in a food processor until combined (I did it by hand, worked just fine). Add butter, and shortening. scrap bowl with spatula and mix again.
2. Add remaining cup of flour and mix.
3. Sprinkle vodka and water over mixture. With spatula, fold into mix, pressing on dough until it is slightly tacky and sticks together. Divide dough into 2 even balls, and flatten each into 4-in disk. Wrap each in plastic wrap and refrigerate at least 45 min or up to 2 days.
**one tip I learned online, before you bake the pie shell (after you've rolled it out and put in the pie pan), put in the freezer for 10 minutes, supposed to help keep its form.
I had enough pie dough for another pie after my sour cream apple, so this next recipe is the Strawberry Rhubarb Pie. I have never had Rhubarb before, but my husband asked for a strawberry rhubarb pie...and since he asked for it, I'll make it. Hardest part? finding the rhubarb. Must have tried 4 different stores, then when I was out chatting with neighbors, I turned to one and asked if she knew where I could find rhubarb. "Oh, in my backyard!" hooray! saved by neighbor. After trying the pie, it was actually verrry tasty. If you like fruity kind tart taste, you'll love this.
Strawberry Rhubarb Pie
3 C Rhubarb, diced.- 3 C strawberries, sliced
- 1/2 C sugar
- 3 TB flour
- 1/2 tsp lemon juice
- 1 pie crust
1. Combine fruit, sugar, flour, and lemon juice. Stir well.
2. Let it sit 10 minutes, drain out some of the excess juice, add another 2-3 TB of flour, mix.
3. Turn into the pie shell.
4. Top with the Struesel topping.
5. Bake 375 degrees, 50 minutes.
*struesel topping: 2/3 C flour, 1/2 C brown sugar, 1/2 tsp cinnamon 1/3 C butter. mix all together and put on top of pie before going in the oven.
I almost didn't post this recipe. This is an old family recipes, and one of my go to recipes for pies. Love love love apple pie, and this sour cream apple pie is deeelicious. If you try it, let me know what you think!
Sour Cream Apple Pie
3 C chopped apples (granny smith)- 2 TB flour
- 1 egg, beaten
- 1/2 tsp salt
- 3/4 C Sugar
- 1 C sour cream
- 1/2 tsp vanilla
- 1/4 tsp cinnamon
1. Combine salt, sugar, flour, and cinnamon.
2. Add sour cream, egg, and vanilla
3. Beat until smooth. Add apples.
4. Pour into pie shell
5. Bake 450 degrees, for 15 minutes, THEN lower to 325 degrees for 30 minutes.
6. Add struesel topping, and bake an additional 20 minutes.
*struesel topping: 1/3 C flour, 1/3 C brown sugar, 1 tsp cinnamon, 1/4 C butter
The end of my pie post. Enjoy!
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