Apple Pie Recipe

This is simply the best apple pie I have ever tasted. It is very rich, since it is made with sour cream. It is also very easy to make and virtually foolproof. The crust works perfectly every single time.

Crust:
1 ¾ cups flour
¼ cup sugar
1 tsp cinnamon
1 ¼ sticks of butter
¼ cup water or apple cider

Filling:
8 Macintosh apples, peeled & sliced
1 2/3 cups sour cream
1 cup sugar
½ cup flour
1 egg
2 teaspoons vanilla extract
½ teaspoon salt

Topping:
1 cup chopped walnuts
½ cup flour
1/3 cup brown sugar
1 Tablespoon cinnamon
a pinch of salt
½ cup butter, room temperature

For Crust:
Combine flour, sugar, cinnamon and salt.
Cut in butter. Add water.
Toss with a fork until moistened.
Gather into a ball. Roll larger than a 10” deep pie plate. Place into a lightly greased pie plate.

For Filling:
Preheat oven to 450°F.
Combine all ingredients and spoon into the unbaked crust.
Bake 10 minutes.
Reduce temperature to 350° F. and continue baking until filling is slightly puffed and golden brown, about 40 minutes.

For Topping:
Combine dry ingredients and mix well.
Blend in the butter until the mixture is crumbly.
Spoon over the pie and bake 15 minutes longer.

About Rabbi Michael Sternfield

Michael Sternfield has been a Reform rabbi for 40 years, most recently serving at Chicago Sinai Congregation from 1995 until 2013. He served for 20 years as spiritual leader of Congregation Beth Israel in San Diego, and briefly as the leader of the Durban, South Africa Progressive Jewish Congregation during South Africa’s historic transition to multi-racial democracy. He is now based in Los Angeles, California.