Summer summons apple pie.
Five different varieties of pie, seven days a week, that was then, so liberties were taken and a sock knocking apple was found.
Thin sliced apples swirl sour cream, sugar and spice then layer fluted pie dough. A crunchy crumble of toasted walnuts and cinnamon brown sugar make an incredible streusel. Bake and behold this “most requested” pie.
Father’s Day. What do these words mean to you? Are you celebrating?
These two words used to be light and airy but now pull in different ways. I have three fathers in my life today: my dad, stepdad, and husband. All three are alive, in good health and I’m grateful to have a strong relationship with each.
Logistics and celebrations are light and easy. With Dave and my dad, if there’s a BBQ, booze and dessert involving apple pie or peanut butter — they’re good to go. Same for when celebrating with Gary but include cookies as he’s the living “cookie monster.”
Two words that used to be breezy but now press different. Dave, a father to a child who’s no longer in physical form. We celebrate the living; life is for the living, but when those we love die, silence grows and hangs amongst those who love us most. While it makes perfect sense, the reality is held within and cuts the same. This is why I’m extra thankful we have each other and a small handful of friends who speak our unspoken language, one of the wounded hearts. If not, I can’t fathom moving forward the way we have.
From the moment Dave first laid eyes on Aviana, he was a natural born father. Through our adoption agency, we’d received pictures of Avi since birth, but it wasn’t until we flew to pick her up in Guatemala (eleven months later) that we were able to see and hold this little. Illuminated became the soul of this man.
I imagined the same for myself, but instead was blindsided and unable to bond with Aviana. Dave swooped in for the both of us. Aviana was crying from being separated from the only family she’d known, so Dave walked our weepy girl up cobblestone, through lush paths, and down terra-cotta stairs to calm her. In no time, the two became one and remained for years. While I stumbled through bonding, Dave remained steadfast for both Aviana and me. Celebrating highs and helping us through challenges, Aviana and I found our way but then, tragedy.
Our girl, his girl, struck.
Devastated, we fought for, loved and rehabilitated. I didn’t think possible, but Dave soared higher. By day, he worked. Without changing clothes, down the hall he joined me for the remainder of Aviana’s therapy until both our heads hit pillows, only to wake and do it again.
Rehabilitating the severely brain damaged requires seven days a week, three hundred sixty-five days a year. Dave used all vacation for cross country visits to The Institute for the Achievement of Human Potential in Pennsylvania, training and retraining for how to carry out Avi’s program at home. Never once did this man complain. Never once did I see him downtrodden or negative. No, he kept the house, including me lively, as we understood — surrounding our daughter in love and good was important for her recovery. Don’t get me wrong, the work and seeing her unable to move was brutal, but our new daughter, life, and the way family, friends and community rose helped counterbalance. But Dave as a dad and husband, the ultimate of a man and human.
Then, Aviana was no more, in physical form at least. To lose her twice and continue… because of and for Aviana, us, Rainey, our family. How? Folding into normal life was slow, but we made our way, again. Dave, a dad no longer in the physical. Dave, I’ve never or will ever witness a goofier, more loving, dedicated dad in my lifetime.
This Father’s Day few will acknowledge him as a father, but what matters is we have each other, our sweet Rainey, the dads in our life today, our family and friends who matter most, and for seven years in the physical and beyond, Aviana and Kama. After celebrating with both dads, Dave and I will paddle out over Lake Tahoe, the place we together spread Aviana and our/her dog Kama’s ashes. The sun will glisten the blue of the water and together, all will be right. One year, Aviana decided she needed Dave’s brand-new Ray Bans more than he. Let’s see what she has in store for us this year.
Our Avi Pie.
Apple to Apple –
How to Choose a Good One
Apples are lifeblood, so I’m serious about picking a good one. With time and patience, they deliver. What to look for in a stand out apple:
- Firm, all the way around.
- Weight, heavy = juicy!
- A light circle of lines around the top. The bigger the circle, the closer the apple was to the top of the tree and the sweeter it will be, which equals less un-natural sugar =D
Circles around the center, oh yeah!
What Kind of Apple?
Favorites are Envy (LOVE!), Opal (star of the photo), Fuji (year ’round goddess), Pink Lady or at times Honey Crisp.
A variety of apples gives depth to a pie, so add to your heart’s desire, just make sure they’re crisp, tart, and sweet.
We use about six large or 7-8 cups sliced apples.
Pie Dough Tips
- Apple cider vinegar makes an all butter crust extra flakey!
- To a measuring cup, add apple cider vinegar, water and ice. Place in the freezer. When ready to make the pie dough, remove any formed ice and cubes, then proceed.
- Depending on season and temperature, the full amount of water may or may not be used in the pie crust. Add 3/4 to start. Water can be added in tablespoon increments but can’t be taken, leaving a sticky dough.
- Pulse in bursts, as hunks of butter are glorious in rolled dough.
- Test the dough. Ready is a coarse crumble but when squeezed, clumps together. If falling apart, add a drizzle of water until correct crumble is reached.
- When making disks, work crumbs together but avoid over handling. Yes, dough can be a delicate daisy.
Walnut Streusel
Of all streusels, this is tops!
Nuts – pecans are a perfect choice too. Toasting nuts brings out their inner most (essence ; ) flavor, oils, and makes them crunchy. In a hurry, I’ve made plenty a pie without toasting and while diving head first, can’t remember if the walnuts were toasty or not!
Chop style – medium/fine but leave a few slightly bigger hunks here and there.
For a crunchier top ~ use melted butter.
If wanting less crisp and crunchy ~ cut cold to room temperature butter into the flour/sugar/spice mixture.
For an extra good looking pie and supreme bites ~ squeeze streusel into varying small to medium crumbs while adding to the pie. Imagine the pie divided into eight and each piece with textural variation.
Toasting Walnuts
Toaster Oven – my fave
On a piece of aluminum foil spread walnuts in a single layer then place directly on the toaster oven rack. Set to medium toast. Nuts are fairly quick to brown (about 5 minutes), so keep a watchful eye. Once the nuts are fragrant and just beginning to brown, remove from the oven. If left on the foil, the walnuts will continue to cook, so transfer to a plate or bowl to cool, then chop.
Skillet – on occasion
Put the nuts in a single layer in a dry skillet over medium heat. Let them sit until just fragrant and slightly browned, repeat the process by shaking a few times, but keep in a single layer so all sides are treated equal. This should take about 5-7 minutes.
Microwave – I’ve heard but have never so can’t speak about this method
Do you use? How do you like? Do they taste similar to oven or skillet?
To all dads, I celebrate you.
To my own, you’ve made me who I am today.
Thank you for your love. My love to you.
Pennsylvania Dutch Sour Cream Apple Pie
Ingredients:
9½-inch crust
- 1 cup all purpose flour
- 1/4 cup rye flour
- 1 teaspoon cane sugar or granulated
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold cut into 1/4 - 1/2-inch pieces
- 1 teaspoon apple cider vinegar placed in water in freezer for 15 minutes
- 1/4 cup ice water placed in freezer for 15 minutes
Sour Cream Apple Filling
- 1¼ cup sour cream - full fat
- 7½ cups apples peeled, cored, and 1/4" thin sliced
- 3/4 cup sugar
- 1 large egg
- 1/4 cup flour
- 1/4 teaspoon salt
- 2 teaspoons pure vanilla
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fresh ground nutmeg
Walnut Streusel
- 1 cup flour (used half ap & half whole wheat pastry)
- 1/2 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup walnuts, chopped (toasted, optional but exceptional)
- 6 Tablespoons or 3/4 stick unsalted butter just melted and cooled slightly
Instructions
9½-inch crust
- Add flour(s), sugar, and salt to the food processor. Pulse until mixed. Open the lid and scatter the butter over the dry ingredients. Pulse about 7-8 times. Open and drizzle 3/4 of the water/vinegar over the mixture and cover. Pulse again until the mixture resembles coarse crumbs, about 5-6 times. Avoid the dough balling around the blades. Squeeze the dough between your fingers. If the dough seems dry, slowly add more water and pulse 1-2 more times. Depending on season and outside temperature, you may or may not use all of the water.
- Pour the dough mixture onto your work surface. Ball the dough, then flatten into a 3/4-inch disk and wrap. Refrigerate for at least an hour or overnight.
Sour Cream Apple Filling
- In a large bowl, whisk sour cream, sugar, egg, flour, salt, vanilla, cinnamon and nutmeg until even mixed. Add the apples; mix until combined, then let stand on the counter for 30-45 minutes.
- Preheat the oven to 400 degrees F. Once dough is ready to roll, lightly flour your worksurface and rolling pin. Starting in the center, apply decent pressure and roll the dough into a 13” circle. To avoid sticking rotate the dough every few rolls. If necessary, lightly re-flour underneath the pie dough. Transfer the dough to a 9½-inch pie pan. Let the pastry fall into the pan. Trim the edges to 1/2-inch beyond the pie pan and crimp/flute the edge. Crack and separate an egg white. Brush the bottom to midway up the side; this helps seal the crust and prevent a soggy bottom. Place the pie pan in the refrigerator.
- Take the shell from the refrigerator and layer the apples and juices into the pie pan, rather than pouring and mounding in the center. For overall look and an even bake, we want to avoid vacant and areas of void as the apples further soften under heat. Spatula remaining sour cream spice liquid in the pie and give the apples one final gentle but firm press.
- Bake on center rack for 15 minutes.
- After 15 minutes, reduce the temperature from 400° to 350° and bake for another 30 minutes.
- Meanwhile, make the streusel topping. Combine the flour, sugar, cinnamon, salt, and walnuts in a medium bowl. Drizzle the melted butter and stir with a fork, then spatula or your hands until the mixture is a mix of small to medium crumbs. Refrigerate until ready for use.
- After 30 minutes total, remove the pie from the oven and streusel from the refrigerator. Remember which side of the pie was facing front, as we are going to place that towards the back when returning to the oven. While adding the streusel, use your hands to break then squeeze the crumbs into varying sizes while adding to the pie. Once finished adding, give another gentle press. Place a pie shield or foil around edges to prevent over browning, slide a pan one rack below, and rotate the pie 180°. Continue baking for another 20 minutes, or until the top is toasty golden and a butter knife slides with ease through the inside apples.
- Once pie finishes baking, transfer to a wire rack. Let cool for at least three hours or overnight. Slice and be one with the beauty you created.
Notes
- if dough is in the refrigerator for over an hour, let stand for 5 to 10 minutes before rolling.
- the dough can be frozen for up to one month.
- why place the pie in the refrigerator prior to baking? By firming an all butter crust, the edge keeps form better throughout the baking process.
- for a crunchier top, use melted butter. For a less crunchy streusel, cut cold to room temperature butter into the flour/sugar/spice mixture. Your pie, your streusel, your design =D
Oh this post touches my heart. Happy Father’s Day, Dave. We love you all. Sending blessings and hugs.
xoxo
Thank you Christie ♥️ Happy Father’s Day to Dave too! Is Dylan home?
Oh and I forgot to mention that I subscribe to this blog and all of your recipes look amazing! We need to get up there soon for some pie, any pie, all the pies…pies pies pies.
Thank you! How easy it was to share pie around the corner before. We’d love to see you! Over pie, pie, pie would be good too!