We remember making this pie for our first Thanksgiving as a married couple. Adapted from Gourmet Magazine, November 1992 (RIP), a friend who attended the Le Cordon Bleu Paris in Paris suggested that we substitute Jonathan apples for Granny Smith because Granny Smith tends to overpower other flavors in pies; we took this advice and have not looked back. We made some alterations to the recipe, like tripling the topping ingredients. This modified "Gourmet Magazine" recipe has remained a family favorite for thirty years. FYI, the Gingered Whipped Cream will change your life.
Ingredients
PÂTE BRISÉE
1 1/4 cups all-purpose flour
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
2 tablespoons cold vegetable shortening
1/4 teaspoon salt
2 tablespoons ice water plus additional, if necessary
TOPPING:
6 tablespoons unsalted butter, softened
3/4 cup plus 6 tablespoons sugar
3 teaspoon cinnamon
6 tablespoons all-purpose flour
FILLING:
1 1/3 cups sour cream
2/3 cup sugar
1/4 teaspoon salt
2 teaspoons vanilla extract
2 large eggs
3 tablespoons all-purpose flour
5 large Jonathan apples (about 2 1/4 pounds). FYI, Ernest Hemingway's favorite (Honeycrisp apples also works well).
Directions:
TO MAKE PÂTE BRISÉE
In a large bowl, blend the flour, the butter, the vegetable shortening, and the salt until the mixture resembles a meal. Add the 2 tablespoons of ice water, toss the mixture until the water is incorporated, add the additional ice water if necessary to form a dough, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.
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.
TO MAKE THE TOPPING:
In a small bowl, blend the butter, sugar, cinnamon, and flour until the mixture is combined well; chill the topping, and cover while making the filling.
TO 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 350°F oven for 1 to 1 1/4 hours, or until it is golden and the apples are tender, transfer it to a rack and let it cool completely. Serve the pie with ginger whipped cream (see below).
TO MAKE GINGERED WHIPPED CREAM
1 1/2 cups well-chilled heavy cream
3 tablespoons confectioners' sugar, or to taste
1/2 teaspoon ground ginger
1/4 cup finely chopped candied ginger plus additional for garnish
In a bowl with an electric mixer, beat the cream until it just holds stiff peaks. Add the sugar and the ground ginger, and beat the mixture until it holds stiff peaks. Fold in the 1/4 cup of candied ginger, transfer the whipped cream to a serving bowl, and garnish it with the additional candied ginger.
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