Silver Palate Sour Cream Apple Pie

Crust:

2 1/2 C all purpose flour

5 tbsp sugar

3/4 tsp salt

3/4 tsp ground cinnamon

6 tbsp cold unsalted butter

6 tbsp cold shortening

4-6 tbsp apple juice

Filling:

2/3 C sour cream

1/3 C sugar

1 egg, lightly beaten

1/4 teaspoon salt

1 tsp vanilla extract

3 tbsp all purpose flour

5 or 6 tart apples, peeled and sliced

Topping:

3 tbsp brown sugar

3 tbsp sugar

1 tsp ground cinnamon

1 C chopped walnuts (coarse, not fine)

Prepare Crust: Sift flour, sugar, salt and cinnamon into a bowl. Cut in the butter and shortening with a fork until the mixture resembles coarse meal. Moisten with just enough apple juice, tossing ingredients lightly with a fork. Form dough into a ball. Wrap and refrigerate for 2 hours.

Cut off 1/3 of the dough and return it to the refrigerator. Roll out the other 2/3 between two sheets of waxed paper. Line a greased 9-inch pie pan with the dough. Trim overhang and crimp. Preheat oven to 350F.

Whisk all filling ingredients, except apples in a bowl. Add apples, then spoon into the pastry-lined pie pan. Combine topping ingredients and sprinkle over filling.

4. Roll out the remaining dough between wax paper to form a circle 10 inches in diameter. Cut into strips 1/2-1 inch wide and arrange lattice-fashion over apples; trim ends of strips and crimp with edge.

Bake pie in 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.