best. pie. ever.
No kidding. It's the sour-cream apple pie recipe Alicia Paulson posted recently. I made my own crust (the awesome no-roll crust recipe from Penzey's which they ought to call "no-work pie crust") which you make like this: dump 1-1/2 cups flour, 1 teaspoon sugar, 1/2 teaspoon salt, 1/4 cup canola oil, 1/4 cup melted butter (okay, actually they say 1/2 cup oil, but I like butter and next time might try using all butter), and 3 Tablespoons milk into your pie pan, stir with a fork until well mixed, press into place. It actually makes a nice, flaky buttery crust! With no work!! I also used Mutsu apples because there are no granny smiths at the farmer's market. And I used brown sugar in the topping. And the result? Amazing. I want Saturday to hurry up and get here so I can buy lots more apples!! And we haven't even finished this pie off!! (And a note: it warms up in the microwave fine in 1 minute, although you do lose the crunch of the topping. But watch for hot spots!)
What did you say?
Sarah, that looks luscious! I have to agree with you about the butter. Pastry must have butter if it's in contact with fruit. I might have to try that pastry recipe as I do it the difficult way in the food processor then let it relax. Then roll it then let it have a rest again. It makes something simple quite complicated.
Enjoy the rest of the pie!
Posted by: Sara | October 28, 2008 05:22 AM
I'm making this tonight! Thanks for breaking my keyboard, I just drooled all over it.
mmmmmmm.......
Posted by: Jenny G | October 28, 2008 01:51 PM
Ok, i'm a skeptic when it comes to pie crusts - but i will give it a try - you sure make it sound perfect. And who doesn't love a good apple pie?
Posted by: Caroline | October 29, 2008 02:55 AM
I have a feeling my pie pan wasn't big enough - it was super thick in the middle. What size did you use? Looks like the author used a really deep pan . . ?
Posted by: JennyG | October 31, 2008 11:27 AM
JENNY: You know, I had to look it up! Apparently my pie pans (which are fiestaware) are 10" deep dish pans. I actually didn't know that -- it's the first time I've used one for a pie! With regular pans, maybe you should make 2 pies instead? Was it still any good?
Posted by: sarah | October 31, 2008 12:14 PM
I'm kind of a noob when it comes to baking - so I ran to the grocery store and picked up the only re-usable pie pan they had , it was quite shallow and seemingly much smaller compared to yours in the picture! This is the first pie I have ever even attempted to make and it was SCRUMPTIOUS - thick middle and all. Next time I'll find a deeper one - thanks so much for your help! Happy Halloween :)
Posted by: JennyG | October 31, 2008 01:49 PM
Sorry I am so late to the party y'all! (The Bea, decided to start running at 10 months! daaang)
Anyhow, I made this pie last night, amazing pants! I am about to zap some for breakfast. I can't believe how well the crust came together. I might try it in cups for tarts and see what happens ^__^
Posted by: Gal From Panada | November 10, 2008 07:11 AM