*  Exported from  MasterCook  *
               Sour Cream Apple Pie With Ginger Whipped Crea
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Pies                             Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      recipe        pate brisee
                         -- €
    3      tb            unsalted butter --  softened
      1/4  c             plus 2 tb sugar
    1      t             cinnamon
    2      tb            all-purpose flour
                         -- €
    1 1/3  c             sour cream
      2/3  c             sugar
      1/4  t             salt
    2      ts            vanilla
    2      large         eggs
    3      tb            all-purpose flour
    5      large         granny smith apples
                         -- (about 2 1/4 lbs)
                         -------------------ginger whipped -- €
    1 1/2  c             well-chilled heavy cream
    3      tb            confectioner’s sugar
      1/2  t             ground ginger
      1/4  c             finely chopped candied gingr
    :       Roll out the dough 1/8 inch thick on a   lightly floured 
 surface, fit it into a 10-inch (6 cup   capacity) pie plate, and flute the 
 edge decoratively.    Chill the shell while making the topping and the   
    :       Make the topping:  In a small bowl blend   together the butter, 
 the sugar, the cinnamon, and the   flour until the mixture is combined 
 well and chill the   topping, covered, while making the filling.
    :       Make the filling:  In a large bowl whisk   together the sour 
 cream, the sugar, the salt, the   vanilla, the eggs, and the flour until 
 the mixture is   smooth. Add the apples, peeled, cored, and sliced   thin, 
 and stir the filling until it is combined well.
    :       Spoon the filling into the chilled shell,   smoothing the top, 
 and crumble the topping evenly over   it. Bake the pie in the middle of a 
 preheated 350F   oven for 1 to 1 1/4 hours, or until it is golden and   
 the appes are tender, transfer it to a rack, and let   it cool completely. 
 Serve the pie with the ginger   whipped cream.
    :       Ginger Whipped Cream: In a bowl with an   electric mixer beat 
 the cream until it just holds   stiff peaks, add the sugar and the ginger, 
 and beat   the mixture until it holds stiff peaks. Fold in the   1/4 cup 
 candied ginger, transfer the whipped cream to   a serving bowl, and 
 garnish it with the additional   candied ginger. Makes about 3 cups.
    From Gourmet Magazine
 By “Lloyd A. Carver” <lloyd2@mindspring.com> on Jan 5, 1996
                    - - - - - - - - - - - - - - - - - -