Topping:
1 cup chopped walnuts
1/2 cup flour
1/4 cup granulated sugar
1/4 cup firmly packed brown sugar
1 TBL cinnamon
Pinch of salt
1/4 cup butter or margarine, softened

For the crust: Combine the flour, sugar, cinnamon 7 salt in a large bowl. add the butter & cut in using 2 forks or a pastry blender. Add the apple cider or juice & toss until moistened. You might need 1 to 2 tsp more to make the dough easy to work. Roll out to make a single crust & place in a 10" pie plate. Build up the sides & flute the edges. Cover w/plastic wrap while making the filling.

For the filling: Beat the sour cream, sugar, flour, egg, vanilla & salt. Stir in the apples & pour into the prepared crust. Bake in a preheated 450° oven 10 minutes, reduce the temperature to 350° & continue baking until the filling is slightly puffed & golden brown, about 45 minutes.

To make the topping: combine the walnuts, flour both sugars, cinnamon & salt in a small bowl. Cut in the butter until the mixture is crumbly. Sprinkle over the pie & bake for 15 more minutes.~~

Here's a "secret" ingredient that will completely solve the problem of runny fruit pies.

Thanks!

CRUST:

2c. all-purpose unbleached flour
1 t. salt
1/4 c. cold water
11T Crisco shortening (not oil!)

Mix flour and salt. Add 1/3 c. of this flour mixture to water, stirring to mix well. Blend the Crisco into the remaining flour, then add water/flour mixture. Flour hands and roll into 2 balls. Roll out crust on floured work surface.

APPLE PIE:
2 T. flour, divided
6-7 apples (Granny Smith work the best!)
2/3 - 3/4 c. sugar
dash salt
dash nutmeg
cinnamon - I don't measure, but I'm guessing a couple tsps.
butter

Sprinkle 1 T. flour on bottom of unbaked pie crust. Pile in the apples (at least 2" higher than rim of pie plate). Sprinkle with 1 T. flour. Add sugar, salt, nutmeg and cinnamon. Dot with butter. Lay 2nd crust on top, wrapping edges of top pie crust OVER edges of bottom crust, cutting off any extra. Pinch to crimp around the edge. Poke a few holes in top with a fork to allow steam to escape. Wrap edge of crust with sheet strip or cheesecloth or foil. Bake at 425° for 15 minutes, then 400° for 45 minutes.

Drum Roll!

*** Recipe From Renée Adler Ascher’s Kitchen ***

"Simply Perfect Apple Pie"

The Pastry - For one 9-inch or 10-inch double crust

Ingredients;
9 tbs. chilled unsalted butter
6 tbs. (1/4 cup) chilled vegetable shortening (Crisco)
1 1/2 tsp. sea salt
2 cups all-purpose flour (measured after sifting
1 cup whole wheat flour* (see note) (measured after whisking lightly to loosen)
Dash of ground nutmeg
1/2 cup ice cold water (more added as needed, a teaspoon at a time)

* I prefer to use Arrowhead Mills® Whole Grain Pastry Flour (readily available at specialty or health food stores in the Tri-State area)

Pie Crust Instructions: NOTE: For the best crust, be sure to use a glass pie plate (Pyrex)

Processor method (Preferred) –
• Put flour and salt in processor with steel blade and pulse on and off 2 times. Add butter cut into several pieces and process 5 times. Add shortening to processor bowl and pulse on and off again until mixture resembles coarse meal with many pieces on the large side.
• Add the 1/2-cup of water and pulse no more than 9 to 10 times or until the dough just begins to gather together. Add more water one-tablespoon at a time if necessary. Quickly remove, gather loose pieces together, and form into disks dividing dough making one part slightly larger for bottom of double crust pie. Wrap in plastic. Refrigerate at least one hour, or overnight. If chilled more than one hour, it is important to soften dough at room temperature a short time until workable before rolling.
(Hand method– Combine flours & salt in bowl. Cut butter and shortening into dry ingredients using 2 knives or working quickly with fingers until mixture resembles coarse meal with some large sized pieces. Add 1/2-cup water, tossing with a fork. If needed, add more water a teaspoon at a time until dough holds together and forms a ball. Divide dough as above, refrigerate.)

Meanwhile make filling

The Filling for a 9" to 10" pie depending on preference for a thicker or thinner filling
Ingredients:
5 to 6 large Granny Smith apples (about 2-1/2 lbs.) peeled, quartered, cored, and sliced approximately 1/4-inch thick

1 tbs. strained lemon juice
3/4 cup sugar
1 tsp. ground cinnamon
Large dash of freshly grated nutmeg (or powdered)
Dash sea salt
2 tbs. flour

2 tbs. unsalted butter
Sugar for sprinkling crust

• Preheat oven to 400º
• Mix apple slices with lemon juice
• Mix together the sugar, flour, salt, cinnamon, nutmeg and flour; add to apple slices, and stir to coat evenly
• Roll out the bottom pie crust (as above)
• Line pie plate with bottom pastry
• Fill with apple mixture, dot with butter.
• Roll out top crust
• Moisten rim of bottom pastry, adjust top crust
• Cut slits for steam to escape, seal and flute
• Decorate, if desired with motifs cut from pastry dough and moistened on the underside before placing.
• Sprinkle top with sugar
• Place on a thin baking sheet.
• Bake in the center of the oven about 50 to 55 minutes. Test with pick for tenderness of apples. Cook additional time as needed, testing every 5 minutes until done
• Watch crust, if necessary cover edges carefully with foil to prevent burning if cooked
beyond 50 min.

You all get here, I'll host. Apples on me. Wine too.

6 to 8 tart apples, pared, cored, and thinly sliced (6 cups)
3/4 to 1 cup of sugar
2 tablespoons all-purpose flour
1/2 to 1 teaspoon cinnamon -I use one
Dash ground nutmeg
If apples lack tartness, sprinkle with about 1 tbsp. lemon juice. Combine sugar, flour,spices, and dash salt; mix with apples. Put in pastry lined pie pan and dot with 2 tbsp. butter. Adjust top crust , cutting slits for escape of steam. Seal and sprinkle with a mixture of sugar and cinnamon. Bake at 400 degrees for 50 minutes or till done.
For a two crust pie I use 2 cups of flour and 1/2 cup of canola oil and just enough ice water to make the dough. I use a marble rolling pin and that helps make the crust thinner.

Ginger, your recipe sounds good, I plan on trying that instead of always making the double crust for something different.