SOUR CREAM APPLE PIE
The Silver Palate

Crust:
2-½ cups all-purpose flour
5 tablespoons sugar
¾ teaspoon salt
¾ teaspoon ground cinnamon
6 tablespoons cold unsalted butter
6 tablespoons cold shortening
4 to 6 tablespoons apple juice

Filling:
2/3-cup sour cream
1/3-cup sugar
1 egg, lightly beaten
¼ teaspoon salt
1-teaspoon vanilla extract
3 tablespoons all-purpose flour
5 or 6 tart apples, peeled and sliced

Topping:
3 tablespoons brown sugar
3 tablespoons sugar
1-teaspoon ground cinnamon
1 cup shopped walnuts

Prepare crust:  Sift flour, sugar, salt and cinnamon into a bowl.  Cut in the butter and shortening with a fork until the mixture resembles coarse meal.  Moisten with just enough apple juice, tossing ingredients lightly with a fork. Form dough into a ball.  Wrap and refrigerate for 2 hours.

Cut off 1/3 of the dough and return it to the refrigerator.  Roll out the other 2/3 between 2 sheets of wax paper.  Line a greased 9-inch pie pan with the dough.  Trim overhang and crimp decoratively.  Preheat oven to 350 degrees.

Whisk all filling ingredients, except apples, in a bowl.  Ad apples, then spoon into the pastry-lined pie pan.  Combine topping ingredients and sprinkle over filling.

Roll out the remaining dough between wax paper to form a circle 10 inches in diameter.  Cut into strips ½-inch wide and arrange lattice-fashion over apples; trim ends of strips and crimp edges decoratively.

Bake pie in the center of the oven until the juices are bubbling and the apples are tender, about 55 – 60 minutes.   (Cover loosely with foil if the crust browns too quickly.)  Serve warm or cooled.