Prep 25 mins
Cook 1 hr 10 mins
This is a lovely ending to any meal, a twist from your regular apple pie...what a treat.
- 1 unbaked pie pastry (rolled into a 15-inch round circle)
- 5 golden delicious apples, peeled,cored and thinly sliced
- 2⁄3 cup white sugar
- 1⁄4 cup dried currant
- 1⁄3 cup all-purpose flour
- 1 teaspoon cinnamon
- heavy cream or beaten egg, for brushing
- 1 tablespoon cold butter, cut in small bits
- 1⁄3 cup sour cream
- 2 large egg yolks
- 1 teaspoon vanilla
- Preheat oven to 400 degrees.
- On a lightly floured baking sheet, roll out pastry into a 15-inch round circle.
- In a bowl, toss together the apples, 3 tbsp sugar, the currants, 1 tbsp flour, 1/2 tsp cinnamon and the peel.
- Pile the mixture in a 9-inch mound, in the middle of the pastry shell.
- Fold the edges neatly over filling, (do not fold to the middle, leave space in the center to add more ingredients).
- Brush the pastry edges with cream or egg.
- Bake on a cookie sheet for 25 minutes.
- Meanwhile, in a bowl, mix 2 tbsp EACH of sugar and flour, the remaining cinnamon with the butter, until crumbly; set aside.
- Whisk in the remaining sugar, the sour cream, egg yolks and vanilla.
- Remove pie from oven.
- Pour the mixture over apples.
- Top with reserved cinnamon-sugar mixture.
- Reduce oven to 350.
- Bake the pie for another 35-40 minutes, or until crust is brown.
- Pour over the apples.