Ingredients
Pastry | Filling | Topping | Ginger Cream |
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1. Make the Pastry
- Make a paté brisée by blending flour, butter, salt and shortening until it is crumbly.
- Add 2 tbsp ice-water and toss until water is absorbed. Add more water if necessary to form a dough ball.
- Dust with flour, wrap, refrigerate 1 hour.
- Roll out pastry 1/8 inch thick.
- Put in pie pan.
- Chill.
OR
Use a ready made pie shell.
2. Make the Topping
- Mix ingredients together until completely combined.
- Chill while you complete the pie.
3. Make the filling
- Whisk sour cream, sugar, salt, vanilla, eggs, and flour until smooth.
- Peel, core, and slice apples thinly.
- Add apples, stir.