Who doesn’t love an extra-thick layer of streusel (photo The Little Pie Company)?  A version with less streusel: hmmm (photo courtesy MyRecipes.com).  Fortunately, the recipe makes two of these (photo courtesy Kosher Gourmet Cuisine).  The latest cookbook from Esther Deutsch is a gourmet kosher cookbook (photo courtesy Philipp Feldheim).
Denizens of Manhattan can agree on one thing: The Little Pie Company makes the best apple pie in the city. Called Sour Cream Walnut Apple Pie, it is a memorable AP experience.
Not your basic apple pie, the bakery’s signature pie is made with Granny Smith apples, fresh sour cream and topped with brown sugar, cinnamon and walnut streusel. The sour cream creates a slightly piquant counterpoint to the sweetness of the pie.
The Little Pie Company recipe is a closely held secret, but some intrepid bakers have done their best to emulate it.
Don’t halve the recipe and make only one pie. Trust us, the first one will disappear and you’ll pine for another.
You can order them from the Little Pie Company, or visit the stores in the theater district. You can buy small, medium and large pies to go; or sit down with a slice and a beverage of choice.
RECIPE: SOUR CREAM APPLE WALNUT PIE
In her recipe, Esther:
1. PREHEAT the oven to 350°F.
2. MAKE the filling: In a large bowl, whisk the sour cream, sugar, flour, salt, egg and vanilla. Stir in the sliced apples. Pour the filling into the two frozen pastry shells and bake for 55 minutes.
3. PREPARE the walnut streusel topping: In a bowl, combine the walnuts, flour, sugar, brown sugar, cinnamon, and salt. Add the softened butter and mix until the mixture is crumbly. Sprinkle the topping over the two pies and bake until golden, 30 minutes longer. If the crust gets golden brown before the time is up, tent it with foil.
4. COOL at room temperature for several hours before serving. If the pie has been refrigerated, bring to room temperature before serving.
Comments are closed.