I am so glad that Sarah was able to deconstruct the original recipe so we can make it at home."ġ. Not to sound braggy, BUT, this sour cream apple pie was the best tasting pie on that table. I LOVE the combination of the tart apples, sour cream custard and the rich, crunchy cinnamon streusel topping. Kelly Says: "The taste of this pie is very sophisticated.
#Sour cream pie crust how to#
We told you it was easy.I first tasted this pie from the Little Pie Company in New York City, and have served it at my Thanksgiving table for years, even though I am a baker - just because the pie is incredible! I have always wanted to replicate it because it is so expensive - It costs $65.00 (plus, shipping) when ordered from them, but I finally figured out how to create the same recipe, at a much lower cost, which I now share it with you! This pie is the greatest and has been brought to life with Kelly's careful hands and wonderful photos! This recipe rendition will be served at my Holiday table from now on! It's butter-y, it's cinnamon-y, it's cream-y and crunch-y, and of course, filled with fresh apples - plus, it is so close to the original.
Roll dough with rolling pin, place dough on top of casserole dish and trim excess dough. Flatten dough into a small disk and throw it in the fridge for about an hour. Once you have achieved this, form the dough into a ball and wrap the dough in plastic wrap. Next, add the sour cream and continue mixing for about 1–3 minutes or until sour cream is well blended. You want your butter clumps to be about the size of peas. You are looking for the butter pieces to clump up with the flour. Add the butter pieces and mix with an electric mixer on low speed for about 2- 4 minute. Let’s get started- Get you a large deep bowl out and sift the first 3 ingredients together. ½ cup (1 stick) cold unsalted butter, cut into 16 piecesĭon’t be scared about making your own crust. What you are going to need for your crust. Pop that baby in a preheated 350 degree oven for about 30 – 40 minutes or until crust is golden. Pour that yummy and creamy goodness into a greased 2 ½ quart round casserole dish and top with sour cream crust. Does it need anything? You know what to do if it does. At this point you will need to taste it again darn we know you hate that. Add the cubed chicken, carrots, peas, pearl onions and parsley and stir it up real good. Oh my, this is going to be so freaking good. Now for the good stuff, slowly stir the heavy cream. Simmer over low heat for 1 more minute, stirring, until thick. The creamy goodness is coming right along.
Keep on cooking and stirring for about 3 minutes. Add your flour slowly to butter and vegetable mixture and stir it real good.
Add chicken bouillons and stir around, making sure all of the veggies are coated. Next you are going to want to add the onions and celery and sauté until onions are translucent. Let’s make the creamy goodness- Get your large pot or Dutch oven out and melt butter over medium to low heat. Taste the chicken, does it need more seasoning? If it does, don’t be dumb add you some. Cube chicken into bite size pieces and set aside. We have burned our finger so many times trying to do this. Let it cool and then remove the chicken from the bone. Don’t try to get in a hurry and remove the chicken from the bone while it is hot.
Roast your chicken for about 35 to 40 minutes, or until cooked through. Season up your chicken with salt and pepper. Make your crust first, directions are below.
#Sour cream pie crust skin#
Get your full meal deal here with this southern family favorite.ģ cups chicken stock, preferably homemadeĢ cups medium-diced carrots, blanched for 2 minutesġ cup pearl onions (blanched for 2 minutes skin on, remove skin after blanching) Jump on the bus Gus, because it’s all in the crust.
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