Sour cream in a apple pie makes for a rich, creamy pie. This one has tart, ruby-red cranberries poking through the filling.
2 cups just-add-water pie crust mix for six turnovers
1/3 cup plus 1 tablespoons cold water
1 1/2 teaspoons good quality Cassia cinnamon
2 cups baking apples peeled and thinly sliced with an Apple Master or other means
1/2 cup brown sugar
1 tablespoon Instant Clearjel
1/3 cup dry cranberries
1/3 cup sour cream
Preheat the oven to 350 degrees.
- Mix the pie crust mix and water according to package instructions. Roll out the pie crust until it is just less than 1/4-inch thick.
- Use a dough press to cut out six circles for the little pies.
- Make the filling by mixing the brown sugar and cinnamon with the Instant Clearjel. Add the cream and stir until combined. You should have a thick sauce.
- Place the prepared apples and cranberries in a large bowl. Pour the sour cream filling over the apples and toss the apples until coated.
- Place the circles in the press one at a time. Scoop about 1/3 cup filling into the center. Brush the edges with water and fold and crimp with press. Place the completed pie on the baking sheet. Repeat with the remaining five dough circles. Poke four sets of vent holes in each pie to allow steam to escape as the pies bake.
- Bake for about 12 minutes or until the pies begin to brown. Remove to a wire rack to cool.
For the icing:
You may use whatever flavor you prefer: vanilla, brown sugar caramel, orange, lemon, butter rum, butterscotch, or more. For these pies, we used lemon.
Make your icing by mixing 1 1/2 cups powdered sugar with 1 1/2 tablespoons meringue powder. Add 2 to 3 tablespoons water and 1/2 teaspoon flavor. Mix until smooth and spreadable adding more water as necessary. Do not make the frosting too thin. Drizzle the frosting over the completed apple pies using a disposable pastry bag or a zipper-type plastic bag with the corner cut.