Sour Cream Apple Pie with Gingered Whipped Cream

We remember making this pie for our first Thanksgiving as a married couple. Adapted from Gourmet Magazine, November 1992 (RIP), a friend who attended the Le Cordon Bleu Paris in Paris suggested that we substitute Jonathan apples for Granny Smith because Granny Smith tends to overpower other flavors in pies; we took this advice and have not looked back. We made some alterations to the recipe, like tripling the topping ingredients. This modified "Gourmet Magazine" recipe has remained a family favorite for thirty years. FYI, the Gingered Whipped Cream will change your life.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large bowl, blend the flour, the butter, the vegetable shortening, and the salt until the mixture resembles a meal. Add the 2 tablespoons of ice water, toss the mixture until the water is incorporated, add the additional ice water if necessary to form a dough, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.

Step 2

Roll out the dough 1/8 inch thick on a lightly floured surface, fit it into a 10-inch (6-cup capacity) pie plate, and flute the edge decoratively. Chill the shell while making the topping and the filling.

Step 3

In a small bowl, blend the butter, sugar, cinnamon, and flour until the mixture is combined well; chill the topping, and cover while making the filling.

Step 4

In a large bowl, whisk together the sour cream, the sugar, the salt, the vanilla, the eggs, and the flour until the mixture is smooth; add the apples, peeled, cored, and sliced thin, and stir the filling until it is combined well.

Step 5

Spoon the filling into the chilled shell, smoothing the top, and crumble the topping evenly over it. Bake the pie in the middle of a preheated 350°F oven for 1 to 1 1/4 hours, or until it is golden and the apples are tender, transfer it to a rack and let it cool completely. Serve the pie with ginger whipped cream.

Step 6

In a bowl with an electric mixer, beat the cream until it just holds stiff peaks. Add the sugar and the ground ginger, and beat the mixture until it holds stiff peaks. Fold in the 1/4 cup of candied ginger, transfer the whipped cream to a serving bowl, and garnish it with the additional candied ginger.

↑Support creators by visiting their site 😊