Taking Time & Sour Cream Dutch Apple Pie

Since the fire, I have looked at my time differently. I am always in a hurry and forever behind schedule. I skip over the “take time to smell the rose’s moments” all too often. So a few weeks ago in the early morning, I stepped outside to tuck Dan’s lunch inside his saddlebag and to say my “be careful’s”, as he headed out on horseback to cowboy with the neighbors. Erney had just passed by and waved us off as he headed up the driveway on his daily walk with the 3^rd string hunting dogs, Malcom and Fargo. It was such an endearing site. I had a list of preparation chores to attack, for the soon visiting hunters. But at that moment I thought; “what could be more important then going for a walk with Erney and the puppies?” “Nothing.” I ran in and grabbed my camera, then quickly caught up, and adjusted my pace to his. Erney suffered a stroke year’s back and his right side has never fully recovered. He walks with a limp, dragging his right leg behind, scraping the ground with each step. It felt good and right to walk slowly, with easy conversation following.

In between laughing at the puppies, we somehow started talking about his family.

“Did you know your grandma?”

“Yessir, we lived with her, right after my dad died.”

“What was her name?”

“Grandma, (chuckle, chuckle) no now what was it…. Josephine, that’s it Josephine.”

“What was her maiden name?”

“Selacheseck.”

“How do you spell that?”

“Hell, I don’t know.”

“She worked from the time she was 5. Babysat for the guy who owned the liquor store, Tubby Retinger was his nickname.”

“5!”

“Yes’m, everybody worked when they were youngens.”

“Was she a good cook or Kuchen maker?”

“No, ma did most of the cookin’, and she baked pies mostly. Grandma’s job was peelin’ apples. Ma’d set her on a stool and she’d peel bushel baskets full of apples. I remember that like yesterday. Hell, I can’t remember yesterday (chuckle, chuckle).”

“Have you tried the apples from our tree yet?”

“Yup, them sure are good eaten.”

“I was thinking I would make a pie today. Would you help me pick the apples – well, I just need someone to hold the ladder.”

“Well I’m not very good at pickin’ apples, but I can hold a ladder.”

Our half mile walk took a little over 30 minutes, and I was thankful for every minute.

The Sour Cream Dutch Apple Pie took a bit longer – but every bite was worth every minute. Wishing you all a savored thanksgiving holiday!

Jill

Sour Cream Dutch Apple Pie (Serves 10)

Pie Crust

Ingredients:

• 1 cup whole wheat pastry flour
• 1/3 cup flour + for rolling
• 4 teaspoons sugar
• 6 ounces chilled salted butter, sliced
• 1 egg yolk
• 1 teaspoon lemon juice or cider vinegar
• 1 tablespoon cold water

1. Beat egg yolk with lemon and water. Add ice cube to mixture and place in refrigerator until ready to use.
2. In pastry mixer add all dry ingredients and mix to incorporate.
3. Add chilled butter slice at a time. Mix with dough hook  or paddle until dough is formed.
4. Remove ice cube from egg mixture and add to dough with mixer going.
5. With floured hands remove dough and place on flour dusted surface, and form into ball.
6. Dust 2 sheets parchment paper, wax paper or saran. Place dough in center of the paper and press down with hand to form a circle. Place top sheet of dusted paper on top of dough. Roll dough out, starting at center and pushing outward.
7. Remove top paper and then replace. Turn dough over and remove bottom paper. Place dough in 9” deep dish pie plate.
8. Gently press dough into bottom edges of pan. With fingers form dough into a 1/2” high lip around top of pie plate. Place in refrigerator until ready to use.

Apple Filling

Ingredients:

• 1 cup sour cream
• 1 egg, beaten
• 2 teaspoons vanilla
• ¾ cup sugar
• ¼ teaspoon salt
• ¼ cup flour
• ½ teaspoon cinnamon
• 8 large or 16 small apples, peeled, cored and sliced

 Crumble Topping

Ingredients:

• 1/3 cup flour
• ¼ cup pure cane sugar
• ¼ cup brown sugar
• 1 tablespoon cinnamon
• 1/3 cup walnut pieces
• 1/3 cup pecan pieces
• 4 ounces butter, sliced and lightly chilled

1.  Mix all ingredients except apples together until well incorporated.
2. Add apples and fold in gently.
3. Place filling in prepared crust, pushing apples evenly into pie plate.
4. Place on upper shelf in 400* preheated convection oven and bake for 15 minutes.
5. Reduce heat to 350* and bake for an additional 30 minutes.
6. While pie is baking mix flour, spices, and nuts together in mixing bowl. Slowly add butter until topping becomes crumbly. Refrigerate until needed.
7. Sprinkle baked pie with crumble topping mixture and bake for an additional 15 to 20 minutes, or until bubbly.

Cool. Cut into 10 slices and serve with fresh whipped cream and Frangelico Carmel Sauce.

Frangelico Carmel Sauce

Ingredients:

• ¼ cup water
• 1 cup sugar
• ¼ cup Frangelico liquor
• ½ cup heavy whipping cream
• 1 tablespoon vanilla
• 4 ounces butter, cubed

1. Over medium heat in a heavy saucepan bring water and sugar to a light boil. Scraping sides occasionally to incorporate crystals, but do not stir. Allow sugar to become amber in color.
2. With long handled spoon carefully whisk in liquor, as sugar will bubble up.
3. Add cream and vanilla and whisk to incorporate. Bring to a boil.
4. Whisk in butter, 1 cube at a time. Bring to a boil.
5. Remove from heat. Serve slightly warmed.

Wine Pairing:

Valley of the Moon, Sonoma CA

If you are not a heavy Chardonnay drinker, this is a good pick. Citrus and mineral aromas with a hint of vanilla and a touch of spice, make for a perfect pairing with apple pie or while making apple pie.