Rum Raisin Walnut Sour Cream Apple Pie by biglakejudy

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Rum Raisin Walnut Sour Cream Apple Pie
Submitted by biglakejudy on November 18, 2007 at 6:20 pm

DESCRIPTION
Rum Raisin Walnut Sour Cream Apple Pie

SUMMARY
Yield 0 File under Pies

INSTRUCTIONS
Raisins:
Take about a half of a cup of raisins and soak in rum for a couple of days.

Pastry:
1 cup flour
5 1/2 Tablespoons cold stick butter
cut in small pieces
1/4 cup sour cream
Put flour into bowl, cut in butter until it is coarse crumbs, add sour cream and stir with fork until thoroughly mixed. gather into ball, flatten into frisbee, wrap in plastic, refrigerate.

Topping:
1 cup flour
2/3 cup packed light brown sugar
1 stick butter cut into small pieces
1/2 cup walnuts.
coarsely chop walnuts. In bowl mix in flour and brown sugar, cut in butter
until crumbly, add walnuts. stick that in the frig too.

Filling:
1/2 sugar
1/3 cup flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon lemon juice
1/3 cup sour cream
about 5 pounds of golden delicious, peeled and sliced Mix sugar, flour, cinnamon and nutmeg in a very large bowl, toss in sour cream and lemon juice, stir it up, throw in apples, stir them up. Toss in the drained raisins.
roll out the crust, line a pie plate with it, do the pretty pretty around the edge, huck in the filling, piling it up high, pat on the topping. I found you better put this on a cookie sheet, bake for 15 min. at 400 and then drop temp to 350 and bake for 45 min. let cool at least 3 hours.

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