Dutch Apple Pie with Sour Cream Custard (recipe by Paula Haney from The Hoosier Mama Book of Pie)
INGREDIENTS
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1 single-crust blind baked All-Butter Pie Dough shell (recipe available here as pdf, or use favorite pie dough)
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2 cups apples, peeled, cored, and chopped into 1/2-inch pieces (I like Granny Smith)
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1/2 cup plus 2 tablespoons granulated sugar
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2 tablespoons all-purpose flour
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1/8 teaspoon kosher salt
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1 cup sour cream
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1 large egg
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1 teaspoon vanilla paste (feel free to sub extract)
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1 recipe Walnut Streusel (follows)
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Walnut Streusel (enough for one pie)
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1 cup all-purpose flour
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3/4 cup finely chopped walnuts
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1/2 cup granulated sugar
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1/2 cup firmly packed dark brown sugar
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1 teaspoon ground cinnamon
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pinch kosher salt
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6 tablespoons unsalted butter, melted
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Combine the flour, walnuts, granulated sugar, brown sugar, cinnamon, and salt in a medium bowl.
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Pour in the melted butter and mix with your fingers (or a fork) until the mixture resembles coarse meal.
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