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Green Apple Sour Cream Pie at Chequers in Atlanta

For the filling:
10 Granny Smith apples, peeled and cored
1/2 C. butter
1/2 C. bourbon
3/4 cup granulated sugar
1/4 C. dried cherries
1/4 C. cinnamon-sugar

For the topping:
3/4 C. all-purpose flour
1/2 C. granulated sugar
1/2 C. light brown sugar
1 1/2 T. ground cinnamon
1/4 t. salt
1/2 C. salted butter, cut into pieces, room temperature
1 C. walnut pieces, coarsely chopped
vanilla ice cream (optional)

To make the filling: Preheat oven to 400�F. Slice apples into quarters, then into 1/2-inch slices. Place apples on cookie sheets and bake for 5 minutes. In a large skillet over medium-high heat, melt the butter. Add the apples and saute for 2 minutes. Add the bourbon and cook for 30 seconds. Add the sugar, dried cherries and cinnamon-sugar. Gently and quickly stir the apples until well-coated and cook for 2 minutes or until sauce thickens and is forming small bubbles. Divide filling into 6 ramekins or casserole dishes with a 1 1/4 cup capacity.

To make the topping: Lower oven temperature to 350�F. In a bowl, whisk together flour, sugar, brown sugar, cinnamon and salt. Add butter and gently blend in with fingertips to form a topping that is moist and crumbly, the size of small peas (if necessary, add additional butter a teaspoon at a time if too dry after mixing for about a minute). Mix in walnuts. Distribute topping over pies. Bake for 10 minutes. Serve warm, topped with ice cream.

Makes 6 servings.

    
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