Our Favorite Apple Pie

Thanksgiving is just around the corner and our favorite part of the feast is pie! We usually have four or five different kinds of pie to choose from and one of our must-haves in the pie buffet is Sour Cream Apple Pie. This is a Hansen Family recipe, and we've tweaked it just a bit, mostly to enhance the streusel topping. Who doesn't love streusel topping?! The filling is a little creamier than a traditional apple pie and that combined with the topping is just delicious!

Pie Crust

If you're like me, you might feel a little intimidated by pie crust. It can be such a fickle creature, and there are A LOT of opinions out there about the dos and don'ts of pie pastry. I do not have strong feelings about it because, let's be honest, the crust is just the vehicle that gets the delicious pie filling (and topping in this case!) from the pie plate to your belly. I won't judge you if you prefer to buy the frozen or refrigerated pie crust from the store. But if you want to impress everyone at your next family gathering and brag that, "yes, I did make that from scratch," then here's a simple option for you!

The pie crust recipe I use is the Better Homes and Gardens Single or Double Crust Pie Pastry. It is a simple and straightforward recipe, and only requires four ingredients. You could probably swap out the shortening for butter, but make sure the butter is cold. Cold is your friend when making pie crust. This recipe doesn't require you to chill the shortening, but you can, to help with flakiness later. Use ice cold water and add the water slowly because you don't want to make the pastry too wet. Add the water 1 tablespoon at a time until you don't see much dry flour and the pastry just holds together when pressed.

Once the pastry is mixed, it's time to roll it out. This recipe doesn't require you to chill the dough before rolling it out (See - easy!), however, if you wanted to make the dough ahead of time, you could definitely refrigerate it until you're ready.

I've made a little video to help show how I roll out the dough, get it in the pie plate, and crimp the edges, but here are the highlights:

  • Shape the dough into a small disk and roll out on a well-floured surface, pushing from the center to the edges, working in all directions to keep a circular shape, until you have a 12" circle

  • Fold the pastry over the rolling pin, and lift into the pie plate, pressing gently around the edges without stretching

  • Trim the edge to about a 1/2" beyond the rim of the plate, then fold the edge under

  • From the inside edge, press the index and middle fingers of one hand while pushing the outside edge with the thumb of your other hand between the two fingers. Repeat all around the edge of the crust

Filling the Pie