A crowd favorite!! Thanks Suzan Honey!
Sour Cream Pastry Dough
Sprinkle in butter cubes and pulse. Do this in several
batches just pulsing each time to coat butter.
When all butter is in, pulse longer until all cubes are no
larger than pea size.
Add sour cream in same manner.
Add ice water a couple tablespoons at a time until dough
forms a ball that spins around.
Remove and chill for at least 30 minutes, or freeze for
NOTE: Water amount may vary from humidity so don’t
worry if you have to add more.
This recipe makes about 3 pie shell bottoms. Can use for
top shells also.
Place sliced apples in an unbaked pie shell (above)
Combine all other ingredients in food processor and process
Pour over apples
Make topping and cover pie
Cook approximately 40–45 minutes