 |
Sour Cream Apple Pie With Ginger Whipped Crea
* Exported from MasterCook *
Sour Cream Apple Pie With Ginger Whipped Crea
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pies Desserts
Fruits
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
---
----------------crust--------------------
-
1 recipe pate brisee
--------------------------topping---------
-- €
3 tb unsalted butter -- softened
1/4 c plus 2 tb sugar
1 t cinnamon
2 tb all-purpose flour
--------------------------filling---------
-- €
1 1/3 c sour cream
2/3 c sugar
1/4 t salt
2 ts vanilla
2 large eggs
3 tb all-purpose flour
5 large granny smith apples
-- (about 2 1/4 lbs)
-------------------ginger whipped -- €
cream-------------------
1 1/2 c well-chilled heavy cream
3 tb confectioner's sugar
1/2 t ground ginger
1/4 c finely chopped candied gingr
: Roll out the dough 1/8 inch thick on a lightly floured
surface, fit it into a 10-inch (6 cup capacity) pie plate, and flute the
edge decoratively. Chill the shell while making the topping and the
filling.
: Make the topping: In a small bowl blend together the butter,
the sugar, the cinnamon, and the flour until the mixture is combined
well and chill the topping, covered, while making the filling.
: Make the filling: In a large bowl whisk together the sour
cream, the sugar, the salt, the vanilla, the eggs, and the flour until
the mixture is smooth. Add the apples, peeled, cored, and sliced thin,
and stir the filling until it is combined well.
: Spoon the filling into the chilled shell, smoothing the top,
and crumble the topping evenly over it. Bake the pie in the middle of a
preheated 350F oven for 1 to 1 1/4 hours, or until it is golden and
the appes are tender, transfer it to a rack, and let it cool completely.
Serve the pie with the ginger whipped cream.
: Ginger Whipped Cream: In a bowl with an electric mixer beat
the cream until it just holds stiff peaks, add the sugar and the ginger,
and beat the mixture until it holds stiff peaks. Fold in the 1/4 cup
candied ginger, transfer the whipped cream to a serving bowl, and
garnish it with the additional candied ginger. Makes about 3 cups.
From Gourmet Magazine
By "Lloyd A. Carver" <lloyd2@mindspring.com> on Jan 5, 1996
- - - - - - - - - - - - - - - - - -
|
|
