200 + yr old recipe (modernized of course) SOUR CREAM APPLE PIE by Martha Washington (George's wife)

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This recipe was created by Martha Washington and she served it to George. I found this recipe in Ben Franklin's book several years ago. It's like tasting history.

Preheat oven 400º

Ingredients:

2 Tablespoons flour (sifted)

1/8 teaspoon salt (little less is optional, can eliminate salt)

¾ cup sugar

1 egg (can use just white or egg substitute)

1 cup sour cream (*optional: fat free or light)

1 teaspoon vanilla

¼ teaspoon nutmeg (little more is optional)

¼ teaspoon cardamom (*optional)

4 apples peeled, cored, and sliced-then cut in half (chunks): gala apples best

9 inch pastry pie shell: use Pastry for One-Crust Pie recipe

CRUMB TOPPING:

1/3 cup sugar

1/3 cup flour

1 teaspoon cinnamon

¼ cup shortening / margarine **please use little less than ¼ cup, add little in at a time, until you have the right

consistency- you will not use all of ¼ cup of shortening / margarine.

Step 1

In a large bowl, sift together the: flour, salt, and sugar.

Step 2

Add the egg, (or egg white, or egg substitute) vanilla, and nutmeg.

Step 3

Beat to a smooth, thin batter. Stir in the apples. Pour into the pastry shell and bake for 15 minutes.

Step 4

Reduce the oven temperature to 350º and bake for 30 minutes.

Step 5

Prepare the Crumb Topping. In a small bowl, add the sugar, flour, and cinnamon. Add the shortening / margarine, a little at a time, until the right consistency, will not use all f ¼ cup of shortening / margarine. Use a fork when adding in the shortening / margarine. The Crumb Topping should resemble small peas and slightly powdery -once it looks like this STOP! adding the shortening / margarine into mixture.

Step 6

After Sour Cream Apple Pie has cooked for 30 minutes at 350º, take out of oven and place on trivet.

Step 7

Right away sprinkle Crumb Topping over the pie. Increase oven temperature to 400º, place Sour Cream Apple Pie back in oven and bake for 10 minutes, or until golden brown

 
Pastry for One Recipe for Sour Cream Apple Pie

I created this recipe many years ago, hope you enjoy it. Goes with Sour Cream Apple Pie

PASTRY for ONE-CRUST PIE

Ingredients:

1 cup unbleached flour (sifted)
¼ teaspoon salt (little less optional)
1/3 cup shortening (or margarine/butter) (can use little more if needed)
1 Tablespoon vanilla
2 Tablespoons milk (2% or skim okay)
3 shakes nutmeg (optional, or could use cinnamon)
1 pinch ginger (optional)
1 pinch cardamom (* very optional)

MIX: Large bowl

HINT *Note: For the flakiest pie crust, chill large bowl and fork/pastry cutter, then combine all the ingredients, working the dough as little as possible

Step 1

Sift flour and salt into large bowl. Add the 3 shakes of nutmeg. Add the 1 pinch of ginger. Add the 1 pinch of cardamom. Mix dry ingredients, using a fork. Using a fork, or pastry blender, *(fork works best) cut in shortening until particles are size of small peas.

Step 2

Add 1 Tablespoon of vanilla into bowl, mixing with fork/pastry blender. Add 1 Tablespoon of milk, mixing with fork into mixture. Add 2nd Tablespoon of milk, mixing with fork into the mixture. (add each Tablespoon of milk one at a time-then mix, never together)


GATHER:

Step 1

Gather pastry into a ball. Shape into a flattened round on lightly floured cutting board. Wrap lightly floured pastry ball in plastic (saran wrap) and refrigerate at least 30 minutes. (*1 hour or more optional)

ROLL:

Step 1

Roll pastry 2 inches larger than inverted pie plate with a floured rolling pin.

Step 2

Fold rolled pastry into fourths: place in pie plate. Unfold and ease into pie plate, pressing firmly against bottom and side.

Step 3

Trim overhanging edge of pastry 1 inch from rim of pie plate.

Step 4

Fold and roll pastry under, even with pie plate, pinch pastry to form decorative edge. Fill and bake as directed in pie recipe.

. Pastry for Two-Crust Pie: Double the ingredients

 
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