Sour Cream Apple Pie with Dried Sour Plums


It all started with a recipe in The Silver Palate Cookbook (Lukins & Rosso) for a sour cream apple pie. It has become a family favorite as I have played with all parts of the pie, adding whole wheat flour and lard to the crust, dried fruits to the filling and fine-tuning the topping. My favorite is dried sour plums, but dried tart cherries or cranberries are also excellent. I like my pies unadorned (and this one is pretty rich already), but freshly whipped cream or vanilla ice cream are heavenly ways to gild this lily. You can cover the pie with a lattice or festive shapes cut from the crust, either free-hand or with cutters (crescent moon and stars are pretty) or omit the top crust completely. If you have a favorite crust, by all means use it. The fun part of this one is the way the cinnamon and cider complement the filling. It is also easy to work with.

What you will need

1 3/4 cups all purpose flour

3/4 cup whole wheat flour

4 tablespoons sugar

3/4 teaspoon ground cinnamon

8 tablespoons unsalted butter, very cold

4 tablespoons lard, very cold

3-5 tablespoons apple or pear cider, cold

6-7 large tart apples

2/3 cup roughly chopped dried sour plums

2/3 cup sour cream

1/3 cup sugar

1 large egg, slightly beaten

1 large pinch salt

1 teaspoon vanilla extract

3 tablespoons all purpose flour


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