Sour Cream Apple Whiskey Pie

Much like Cinnamon Peters from The Christmas River series, I love just about every flavor and variety of pie under the sun. But if I had to choose just one flavor as my favorite, then I'd have to say there's nothing more magical than a slice of homemade, buttery-crusted, creamy apple pie in the fall.  

My love for apple pie can be traced back to childhood. I don't remember my mom baking that many pies growing up (she baked plenty of other delicious things for us, but pie wasn't usually on the menu), so it was always such a special treat when she'd make her Sour Cream Apple Pie. She made it most years in either September or October, and I think that it was the start to my obsession with the dessert. To this day, I think this is my very favorite pie ever because of the fond memories I have of it. My mom still bakes this in the fall, and it's still always such a treat when she does! 

The other day, I felt inspired and decided to use her recipe, which is based on a very excellent one in The Silver Palate Cookbook. I tweaked it a little here and there (whiskey was not in the original recipe!), and I think it turned out pretty tasty. Not as good as my mom's, but still pretty darn good! 

Here's the recipe:   

Sour Cream Apple Whiskey Pie

(makes 1 lattice pie)

Crust

2 1/2 cups flour

5 tbsp sugar

3/4 tsp salt

1 tsp cinnamon

6 tbsp unsalted butter

6 tbsp shortening

6 tbsp apple cider

Combine flour, sugar, salt, and cinnamon in a large bowl. Cut in butter and shortening with a pastry cutter until the mixture becomes pebbly. Add apple cider to the mixture until the dough begins to stick together. Add more cider if necessary. Gather up into a ball, and wrap in plastic wrap. Let it chill in the fridge for at least two hours. 

Bring the dough out from the fridge, and divide in half. Roll out one half of dough, and fit it into a pie dish. With a fork, place some breathing holes in the crust, then place the pie tin in the freezer for half an hour (freezing it before baking helps ensure that the crust will keep its shape!) Meanwhile, pre-heat the oven to 350 degrees. After half an hour, remove the pie dish from the freezer and bake for ten minutes. Remove from oven, then let cool. 

Filling 

7 Granny Smith apples

3 tbsp butter

2/3 cup sour cream

1/3 cup sugar

1/4 tsp salt

2 tsp whiskey

3 tbsp flour

Peel and cut apples into eighths. Meanwhile, in a large sauce pan, melt the butter over medium heat. When the butter is melted and starts bubbling, add the apple slices. Saute for about 10 to 15 minutes over medium heat, making sure not to burn the apples. When ready, the apples should be a nice golden shade and should be slightly tender. Remove from heat, and let cool. 

Meanwhile, in a bowl, combine sour cream, sugar, salt, whiskey, and flour. Pour mixture over cooled apples, and toss until well-covered. Spoon filling into pre-baked pie crust. 

Topping

3 tbsp brown sugar

3 tbsp sugar

1 tsp cinnamon

1 cup walnuts, chopped (optional)

In a small bowl, combine all ingredients. Dust mixture evening over the apple filling before baking. 

Roll out remaining half of crust dough, and cut even lattice strips from it. Weave them atop the pie filling. Bake the pie at 400 degrees for 10 minutes, then lower temperature to 350 degrees and bake for another 40 minutes or so. If the crust starts browning too much, cover with aluminum foil. 

Let cool, then enjoy a slice with whipped cream, ice cream, or even a hunk of good-quality cheddar cheese. Sit back, and enjoy watching the leaves fall!  

 

I hope you enjoy this tasty recipe. Wishing you a very happy October!

MM

Fried Cinnamon Cherry Pies

Dear Readers,

I took a break the other day from editing Bulldogs & Bullets (the second book in the Dog Town USA Cozy Mystery series that is due out at the end of this month) to make something I've wanted to make for a long, long time, but for some reason, have never gotten around to. A batch of sizzling, crispy, sugary, and tart fried hand pies! 

Pie in and of itself is such a warm, hospitable, and cozy dessert. But when you add the word "Fried" to the front of it, well, I think Cinnamon Peters would agree that it's hard to do wrong. I've always wanted to try out a fried pie recipe, but I suppose the frying part always seemed a little daunting and sounded too labor-intensive. Recently though, my sister and brother-in-law bought a deep-fryer, and I was able to give these a try. And I'm so glad I did! Crispy, buttery, flaky, and tart, these little turnovers were a huge hit. I think it won't be long before these appear on Cinnamon Peters' menu at the pie shop!

Fried Cinnamon Cherry Pies

(makes about 12 hand pies)

Pie Dough Recipe

3 cups of flour

3/4 tsp. salt

10 tbsp. cold butter (unsalted)

6 tbsp. cold shortening

1/2 cup ice cold water

In a large bowl, mix flour and salt together. Using a pastry cutter, cut in butter and shortening. Without using your hands too much, add the cold water, adding more if needed, until mixture sticks together. Pull together into a ball, wrap in tinfoil, and place in refrigerator for an hour before using. 

Cherry Filling:

10 ounces dried cherries 

1/2 stick of butter

2 tbsp. sugar

1 tsp. cinnamon

pinch of salt

1 1/2 cups of water

Crisco or vegetable oil for frying

Powdered sugar

In a saucepan, combine cherries, butter, sugar, cinnamon, salt, and water. Bring the mixture to a simmer, and leave for 25 to 30 minutes, stirring occasionally, until much of the liquid has evaporated. Pour the filling into a bowl and cool it in the refrigerator for at least two hours before filling the pies. 

Assembling: 

Divide the chilled pie dough into 12 balls and roll each one out into a 5-inch round. Add the cold cherry filling in a thick line down the middle of each round. Bring one edge of each dough round over to the opposite side to create a half-moon. Crimp the dough edges together using a little bit of water and the back of a fork. Be sure each hand pie is securely fastened so the filling will not leak out during frying. 

Freeze the hand-pies for about half an hour to 45 minutes before frying. (They can keep in the freezer for up to two weeks like this.)

Frying (the fun part!): 

If you're using a deep fryer, set the temperature to 375 degrees and follow the appliance instructions. The hand pies can be fried a couple at a time, and are ready when the dough turns a nice golden shade. I'd say about 4 minutes per batch, but be sure to keep an eye on them so they don't burn.

If you're using a regular pan to fry the pies in, add enough vegetable oil or Crisco shortening to get 1 1/2 inches of liquid. Place the pies in a few at a time when the oil temperature reaches 375 degrees. Flip them over when the bottom becomes a nice golden brown. They are ready when the whole turnover is golden brown. 

When they're ready, remove the pies from the pan or deep fryer, and place on a prepared baking sheet lined with paper towels to absorb excess oil. Dust on a good helping of powdered sugar to each pie, and let cool a few minutes before serving. These can get super hot, so be sure not to serve them too soon. 

Sit back and enjoy!