Comments on: Deep-Dish Sour Cream–Apple Pie with Cardamom Streusel http://leitesculinaria.com/25584/recipes-sour-cream-apple-pie-streusel.html#utm_source=feed&utm_medium=feed&utm_campaign=feed Recipes, Food, and Cooking Blog Sat, 11 Feb 2012 22:52:37 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Evonne http://leitesculinaria.com/25584/recipes-sour-cream-apple-pie-streusel.html#comment-30817 Evonne Mon, 07 Mar 2011 21:52:10 +0000 http://leitesculinaria.com/?p=25584#comment-30817 Sandy, Thank you so much for the high altitude adjustments for this pie. When the time comes, and there are apples I can pick from the tree I am going to try your suggestions for this recipe. My mouth is watering now. Can't wait. Evonne Sandy,
Thank you so much for the high altitude adjustments for this pie. When the time comes, and there are apples I can pick from the tree I am going to try your suggestions for this recipe. My mouth is watering now. Can’t wait.
Evonne

]]> By: Sandy Hill http://leitesculinaria.com/25584/recipes-sour-cream-apple-pie-streusel.html#comment-22612 Sandy Hill Mon, 13 Dec 2010 17:48:21 +0000 http://leitesculinaria.com/?p=25584#comment-22612 Evonne, We just moved from Wyoming (7,300 feet) to Colorado (5,300 feet). I made my mother's old fashioned apple crumb pie in a 9-inch pan many times at 7,300 feet. I wouldn't change the ingredients at all on this recipe. My suggestions for you at 5,000 feet would be: 1. Reduce oven temperature by 20 degrees and cook approximately 20 to 30 minutes longer BUT check to see if the apples are tender before that time. 2. Also, cover the top with foil the last few minutes of baking if the crumb topping is getting too brown Good luck! Evonne,

We just moved from Wyoming (7,300 feet) to Colorado (5,300 feet). I made my mother’s old fashioned apple crumb pie in a 9-inch pan many times at 7,300 feet. I wouldn’t change the ingredients at all on this recipe. My suggestions for you at 5,000 feet would be:

1. Reduce oven temperature by 20 degrees and cook approximately 20 to 30 minutes longer BUT check to see if the apples are tender before that time.

2. Also, cover the top with foil the last few minutes of baking if the crumb topping is getting too brown

Good luck!

]]> By: Evonne http://leitesculinaria.com/25584/recipes-sour-cream-apple-pie-streusel.html#comment-22206 Evonne Wed, 08 Dec 2010 15:42:49 +0000 http://leitesculinaria.com/?p=25584#comment-22206 I can't wait to try this recipe, as it looks and seems like the wonderful sour cream apple pie we ate at a restaurant in Charleson, SC. My question is, we live in an area that is approximately at 5000 feet above sea level. What adjustments do I need make with ingredients and/or oven temp. I hope you can help. Best regards, Evonne I can’t wait to try this recipe, as it looks and seems like the wonderful sour cream apple pie we ate at a restaurant in Charleson, SC. My question is, we live in an area that is approximately at 5000 feet above sea level. What adjustments do I need make with ingredients and/or oven temp. I hope you can help.

Best regards,

Evonne

]]> By: cyndi http://leitesculinaria.com/25584/recipes-sour-cream-apple-pie-streusel.html#comment-21550 cyndi Thu, 25 Nov 2010 17:54:45 +0000 http://leitesculinaria.com/?p=25584#comment-21550 Hi! Just a little trick... when you preheat your oven, preheat a foil lined cookie sheet and place your uncooked pie dish/springform pan into it during cooking for a baked golden finished bottom crust. Hi! Just a little trick… when you preheat your oven, preheat a foil lined cookie sheet and place your uncooked pie dish/springform pan into it during cooking for a baked golden finished bottom crust.

]]> By: Testers' Choice http://leitesculinaria.com/25584/recipes-sour-cream-apple-pie-streusel.html#comment-21190 Testers' Choice Tue, 16 Nov 2010 23:12:27 +0000 http://leitesculinaria.com/?p=25584#comment-21190 [Abigail C.] This cake is delicious! My baby boy (he's actually 20 years old) likes only apple cakes and asked for a new one for his birthday. I eyed this recipe long ago and took this occasion to try it, and it was a big success. The recipe is long but not complicated to prepare—except for the construction of the crust. There was very little dough for such a large baking pan, so it’s difficult to cover the vertical edges of the springform pan. I found that cutting the dough into three strips—each about 12-by-2 inches each—instead of two strips makes it easier. After baking, you get a beautiful crust that's very fine, almost invisible. I prepared the filling with both the vanilla and lemon, which was very tasty, and looked nice when we cut into it. TIP: If you use different kinds of apples, cook the Granny Smiths first, and, 2 to 3 minutes later, add the others, since sweet apples need less time to soften. We loved this very much, and I'm sure we'll have it again. [Abigail C.] This cake is delicious! My baby boy (he’s actually 20 years old) likes only apple cakes and asked for a new one for his birthday. I eyed this recipe long ago and took this occasion to try it, and it was a big success. The recipe is long but not complicated to prepare—except for the construction of the crust. There was very little dough for such a large baking pan, so it’s difficult to cover the vertical edges of the springform pan. I found that cutting the dough into three strips—each about 12-by-2 inches each—instead of two strips makes it easier. After baking, you get a beautiful crust that’s very fine, almost invisible. I prepared the filling with both the vanilla and lemon, which was very tasty, and looked nice when we cut into it. TIP: If you use different kinds of apples, cook the Granny Smiths first, and, 2 to 3 minutes later, add the others, since sweet apples need less time to soften. We loved this very much, and I’m sure we’ll have it again.

]]> By: David Leite http://leitesculinaria.com/25584/recipes-sour-cream-apple-pie-streusel.html#comment-18369 David Leite Wed, 29 Sep 2010 15:53:21 +0000 http://leitesculinaria.com/?p=25584#comment-18369 Hi Molly, the reason the pie is made in the spring-form pan, is it needs the extra support. So I'd suggest making it as written...you'll be better off! Hi Molly, the reason the pie is made in the spring-form pan, is it needs the extra support. So I’d suggest making it as written…you’ll be better off!

]]> By: molly http://leitesculinaria.com/25584/recipes-sour-cream-apple-pie-streusel.html#comment-18368 molly Wed, 29 Sep 2010 15:37:35 +0000 http://leitesculinaria.com/?p=25584#comment-18368 Hi David I am willing to try your recipe but dont like to serve it with the base of the spring form, can I put heavy duty foil in the base to be able to remove both or the crust is to soft for that Thank you Molly Hi David

I am willing to try your recipe but dont like to serve it with the base of the spring form, can I put heavy duty foil in the base to be able to remove both or the crust is to soft for that

Thank you

Molly

]]> By: Cindi Kruth [LC Recipe Tester] http://leitesculinaria.com/25584/recipes-sour-cream-apple-pie-streusel.html#comment-15974 Cindi Kruth [LC Recipe Tester] Wed, 30 Jun 2010 19:37:04 +0000 http://leitesculinaria.com/?p=25584#comment-15974 Hi Polly, Laura has gotten the cake flour issue just right. Cake flour contains less protein than all purpose so a substitution, especially when mixing the crust by machine, may lead to too much gluten development and a tough crust. The all purpose flour plus cornstarch substitution will work, but cake flour is preferable. It is very important to sift the flour first. 1 1/4 cups sifted cake flour means sift before measuring. 1 1/4 cups cake flour, sifted means measure and then sift. Unsifted 1 1/4 cups of cake flour will weigh more than 1 1/2 cups of sifted cake flour. The addition of this much extra flour would certainly make a difference in the crust. I simply sift my flour with a fine mesh strainer; no need for a separate sifter. Cindi Kruth Hi Polly,

Laura has gotten the cake flour issue just right. Cake flour contains less protein than all purpose so a substitution, especially when mixing the crust by machine, may lead to too much gluten development and a tough crust. The all purpose flour plus cornstarch substitution will work, but cake flour is preferable.

It is very important to sift the flour first. 1 1/4 cups sifted cake flour means sift before measuring. 1 1/4 cups cake flour, sifted means measure and then sift. Unsifted 1 1/4 cups of cake flour will weigh more than 1 1/2 cups of sifted cake flour. The addition of this much extra flour would certainly make a difference in the crust. I simply sift my flour with a fine mesh strainer; no need for a separate sifter.

Cindi Kruth

]]> By: Laura http://leitesculinaria.com/25584/recipes-sour-cream-apple-pie-streusel.html#comment-15972 Laura Wed, 30 Jun 2010 19:09:10 +0000 http://leitesculinaria.com/?p=25584#comment-15972 I wouldn't use the substitution unless I really had to... it will probably make your crust too crumby. Dede Wilson really has things down to a science—that's what I love about her cookbook. If she says use cake flour, I'm willing to bet that cake flour's the only way to go. I've heard of this substitution for cake flour: 3/4 cup plus 2 tablespoons all-purpose flour plus 2 tablespoons cornstarch. But again, wouldn't do this unless I was in a pinch. Usually better just to pick up some cake flour at the grocery. I wouldn’t use the substitution unless I really had to… it will probably make your crust too crumby. Dede Wilson really has things down to a science—that’s what I love about her cookbook. If she says use cake flour, I’m willing to bet that cake flour’s the only way to go.

I’ve heard of this substitution for cake flour: 3/4 cup plus 2 tablespoons all-purpose flour plus 2 tablespoons cornstarch. But again, wouldn’t do this unless I was in a pinch. Usually better just to pick up some cake flour at the grocery.

]]> By: PollyG163 http://leitesculinaria.com/25584/recipes-sour-cream-apple-pie-streusel.html#comment-15966 PollyG163 Wed, 30 Jun 2010 16:37:37 +0000 http://leitesculinaria.com/?p=25584#comment-15966 How important is it to use (or sift) cake flour vs. regular flour? How important is it to use (or sift) cake flour vs. regular flour?

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