SILVER PALATE SOUR CREAM AND APPLE PIE

Ingredients

1 cup all-purpose flour

5 tablespoons Sugar

3/4 teaspoon Salt

3/4 teaspoon Ground cinnamon

6 tablespoons unsalted buttercold

6 tablespoons shorteningcold

4 tablespoons apple juiceup to 6 tb

2/3 cup Sour cream

1/3 cup Sugar

1 Egglightly beaten

1/4 teaspoon Salt

1 teaspoon Vanillaextract

3 tablespoons All-purpose flour

5 tart apples peeled and sliced, up to 6

3 tablespoons Brown sugar

3 tablespoons Sugar

1 teaspoon Ground cinnamon

1 cup Walnuts chopped

Directions

DIRECTIONS: 1. Prepare crust: Sift flour, sugar, salt and cinnamon into abowl. Cut in the butter and shortening with a fork until the mixture resemblescoarse meal. Moisten with just enough apple juice, tossing ingredients lightly with a fork. Form dough into a ball. Wrap and refrigerate for 2 hours. 2. Cut off 1/3 of the dough and return it to the refrigerator. Roll out the other2/3 between 2 sheets of wax paper. Line a greased 9-inch pie pan with the dough.Trim overhang and crimp decoratively. Preheat oven to 350 F. 3. Whisk all filling ingredients, except apples, in a bowl. Add apples, then spoon into thepastry-lined pie pan. Combine topping ingredients and sprinkle over filling. 4. Roll out the remaining dough between wax paper to form a circle 10 inchesin diameter. Cut into strips 1/2-inch wide and arrange lattice-fashion over apples; trim ends of strips and crimp edges decoratively. 5. Bake pie inthe center of the oven until the juices are bubbling and the apples are tender,about 55-60 minutes. (Cover loosely with foil if the crust browns too quickly.) Serve warm or cooled. Serves 6