Recipe by Muriel Vega
FOR THE CRUST:
1 ¼ cups unbleached all-purpose flour
½ teaspoon kosher salt
1 ½ teaspoons granulated sugar
About 4 oz of Unsalted Banner Butter (Equals one stick)
½ cup cold water
2 tablespoons cider vinegar
½ cup ice
Mix the flour, salt, and sugar. Cut the butter into small pieces and cut it into the flour using a pastry cutter. Mix until small butter pieces remain. Combine the cold water, vinegar, and ice and add slowly to the mixture. About 1-2 tablespoons at a time. Until the dough comes together. I love using my hands for this so I can feel the texture. Make pie dough into a disk and wrap it with plastic. Refrigerate for at least 1 hour or even better, overnight. Roll it out and prebake it. (More on blind baking a crust here.)
FOR THE PIE:
1 cup granulated sugar
1 teaspoon ground cinnamon
1 tablespoon all-purpose flour
½ teaspoon salt
7 tablespoons Banner Butter unsalted butter, melted and cooled
1 teaspoon vanilla extract
2/3 cup sour cream
3 large eggs
1 large egg yolk
1 1/3 buttermilk
1 teaspoon white vinegar
Preheat oven to 325F. In a large bowl, whisk the sugar, cinnamon, flour, and salt. Whisk in the butter and vanilla extract then add the sour cream and whisk until fully combined and smooth. Add the eggs, one at a time, then the egg yolk and finally the buttermilk and white vinegar. Make sure everything is combined after each addition. Strain the filling into the pie shell (really important) and bake in the middle rack of the oven for 45-55 minutes. The pie is finished when the edges are set and slightly puffed. The center is no longer liquid but still wobbly. Be careful not to over bake or the pie filling will start to separate. Cool for 2-3 hours before serving.
