This is the one pie I always want to make when the cool weather rolls around. For years I’ve had a version of it written in my recipe book, and it has evolved into this. I can’t remember where I got the original, which had more sugar, different flavorings & spices, no buttermilk, and no top crust. See note on Chicken & Kielbasa Pie just posted. I had to chuckle at this one, too ;) - SallyCan —SallyCan
Test Kitchen Notes
This pie's walnut and lattice top are very pretty. The little bit of tartness from the buttermilk and sour cream adds a wonderful contrast to the sweetness of the caramelized apples. Don't worry if you have extra custard, just fill until your pie is full. – Stephanie —The Editors
1 1/3 c whole wheat pastry flour
2 2/3 c all purpose flour
1 c cold butter, cut in small pieces
1/2 c vegetable oil (or lard)
½ - 1 c ice water
4 – 5 C apples, peeled and sliced ¼ - ½”, enough to fill your pie pan, mixed with
Mix together flours
Cut in butter and oil until it resembles coarse crumbs
Add water. Give it a stir or two with a fork, and then bring it together with your hands, being careful not to mix it too vigorously.
Wrap dough in plastic wrap and chill at least 30 minutes before rolling out.
Preheat oven to 400
Roll bottom crust, place in pan, fluting edges. Roll bottom crust, place in pan, fluting edges. Keep top crust wrapped and refrigerated until ready to use.
Chill in refrigerator for 10 minutes
Prick bottom crust with a fork and partially bake for 15 minutes
Remove from oven and cool to room temp.
Turn oven to 350
In large frying pan, melt 2 T butter. Add apples and cook over medium heat for 2 or 3 minutes. Add brandy and cook until it is almost evaporated. Add sugar, cook 2 or 3 minutes more, until they start to brown up a bit. Put apples into partially baked pie shell
Beat eggs with sugar. Add sour cream or yogurt, buttermilk, and heavy cream. Mix in lemon zest, nutmeg, and ginger. Pour over apples in pie shell.
Mix flour, and then sugar and cinnamon, into walnuts. Blend in softened butter.
Distribute evenly over apples and cream mixture.
Roll out top crust. Cut into strips and place across top of pie, weaving into a lattice, and gently pressing into top edge, being careful not to break partially baked bottom crust.
Bake at 350 for 25 minutes. Brush lattice and top edge of crust with cream and sprinkle with sugar. Bake for another 10 – 20 minutes. Cool pan on a rack.