 Kitchen Window's
Emile Henry Pie Bake-Off
Jon Belleau's Sour Cream Apple Pie
Crust Ingredients
13 ½ ounces pastry flour
¼ teaspoon salt
4 ounces butter, cold (cut into small pieces)
4 ounces all purpose shortening
½ cup milk, cold
1. Mix together flour and salt in a big mixer bowl.
2. Put in cold butter and mix until the butter resembles cornmeal. No butter should show.
3. Add the shortening and mix only until large lumps have broken up. Only some small ones should remain.
4. If the pie dough comes together it is over mixed.
5. Add all the milk and mix only until combined. Check to see if there are more dry pieces, add a little more milk if needed. Do not over mix!
6. To store; plastic wrap a sheet tray and flatten the dough to a thick sheet. Cover with plastic. Use within 4 days or freeze for up to 1 month.
7. While the dough is cold, take out what is needed, roll and use as needed.
Filling Ingredients
3 ½ pounds apples, peeled and sliced thinly
½ cup granulated sugar
2 teaspoons cinnamon
12 ounces sour cream
3/8 cup egg yolks
½ cup granulated sugar
Topping Ingredients
10.5 ounces Butter, softened
5 ounces Granulated sugar
5.5 ounces Brown sugar
1 ounce cinnamon
10.5 ounces bread flour
5 ounces walnuts, roughly chopped
Method
1. Preheat oven to 375 degrees.
2. Roll out pie crust and place it into your 10" pie tin.
3. Mix the sugar and cinnamon. Place the thinly sliced apples in a large bowl and toss with the
cinnamon mixture.
4. Fill the 10" pie crust with the mixture of apples and cinnamon sugar. The mixture will be
heaping in the pie tin but don't worry, it will cook down some in the oven.
5. Bake in the pre heated oven for approximately 1 ½ - 1 ¾ hours or until dark brown.
6. Mix together the sour cream, egg yolks, and the second sugar with a wire whisk. Pour this
mixture over the apples. Bake an additional 15 minutes.
7. To make the topping. In a Kitchen Aid mixer with a paddle attachment; cream the butter,
sugars and cinnamon until smooth and fluffy Add the flour and the walnuts and mix for 2
minutes on medium speed.
8. Remove the pie from the oven and add the topping by pressing small pieces of the topping in
the palm of your hand and making little patties and placing them around the top of the pie
9. Place the pie back into the oven and bake another 20 minutes.
10. Remove the pie from the oven and let cool. Enjoy!!!
Yield: 1-10" pie
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