This recipe holds a special place in our family. I've been making this apple pie for longer than my children have been alive. It's actually a replica of the delicious apple pie that was served at the FISH MARKET restaurant in Orlando, which unfortunately has since closed its doors.
Ingredients for the crust:
1 3/4 cups all-purpose 11.7% FLOUR
1/4 cup SUGAR
1 teaspoon CINNAMON
1/2 teaspoon SALT
3/4 cup BUTTER, chilled and cut into small pieces
1/3 - 1/2 cup APPLE CIDER or ice water
Ingredients for the filling:
2.5 LBS peeled and sliced APPLES (about 6 medium apples)
1/4 cup all-purpose 11.7 % FLOUR
1 cup granulated SUGAR
1 teaspoon SALT
1 EGG
1 Tablespoon VANILLA
1 1/2 cup SOUR CREAM
Ingredients for the crumble topping:
1/2 cup all-purpose 11.7% FLOUR
1/3 cup WHITE SUGAR
1/2 cup BROWN SUGAR
1 teaspoon CINNAMON
1/4 teaspoon SALT
1 cup CHOPPED fine WALNUTS
1/2 cup (1 stick) unsalted BUTTER, chilled and cut into small pieces
Instructions:
Preheat the oven to 375°F (190°C).
In a large bowl, mix together the flour, cinnamon, sugar and salt. Using a pastry cutter or your fingers, cut in the chilled butter until the mixture resembles coarse crumbs.
Add the cider and mix until the dough comes together in a ball. If the dough is too dry, add 1-2 tablespoons of cider as needed.
Flatten the dough into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
In a large bowl, mix together the sliced apples, egg, flour, granulated sugar, brown sugar, cinnamon, nutmeg, salt, and sour cream.
Roll out the chilled dough on a lightly floured surface to a thickness of about 1/8 inch. Transfer the dough to a 9-inch pie dish and trim the edges.
Pour the apple filling into the pie crust.
In a separate bowl, mix together the flour, sugar, brown sugar, nuts, cinnamon, salt, and chilled butter until the mixture resembles coarse crumbs.
Sprinkle the crumble topping evenly over the apple filling.
Bake the pie in the preheated oven for 50-60 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the pie to cool for at least 30 minutes before serving. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.
Regrettably, I've neglected to capture an image each time I've prepared this dish with the crumble topping. Nevertheless, the photograph depicts the instance when I opted for a crust top instead.
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