-
1
In a large bowl with a pastry blender or in a food processor blend or pulse together flour, sugar, salt, and butter until mixture resembles coarse meal.
-
2
Add 2 tablespoons ice water and toss with a fork or pulse until incorporated.
-
3
Add enough remaining ice water, 1 tablespoon at a time, tossing or pulsing to incorporate, until mixture begins to form a dough.
-
4
On a work surface smear dough in 3 or 4 forward motions with heel of hand to slightly develop gluten in flour and make dough easier to work with.
-
5
Form dough into a ball and flatten to form a 1-inch-thick disk.
-
6
Wrap dough in plastic wrap and chill 30 minutes.
-
7
In a small bowl with your fingertips blend butter, brown sugar, and flour until smooth and blend in nuts.
-
8
Chill topping, covered.
-
9
Peel and core apples.
-
10
Cut apples into 1/2-inch wedges and in a bowl toss with remaining filling ingredients to coat.
-
11
Preheat oven to 350F.
-
12
On a lightly floured surface roll out dough into a 15-inch round (about 1/8 inch thick) and fold into quarters for ease of handling.
-
13
Unfold dough in a well-seasoned 10-inch cast-iron skillet or 10-inch deep-dish (1 1/2-quart) pie plate, easing to fit and letting dough overhang rim of skillet or pie plate.
-
14
Spoon filling into shell and fold pastry overhang over filling, leaving center uncovered.
-
15
Bake pie in middle of oven 1 hour (pie will not be completely cooked) and remove from oven.
-
16
Crumble topping over center of pie, breaking up any large chunks.
-
17
Brush crust with milk and sprinkle with sugar.
-
18
Bake pie in middle of oven 30 minutes more, or until crust is golden and filling is bubbling.
-
19
Cool pie on a rack.
-
20
Serve pie warm or at room temperature with ice cream.
-
21
In a heavy saucepan combine half-and-half, 3/4 cup sugar, and vanilla bean and bring just to a boil.
-
22
Remove pan from heat.
-
23
In a bowl whisk together egg yolks and remaining 1/4 cup sugar and add hot half-and-half mixture in a stream, whisking.
-
24
Return custard to pan and cook over moderately low heat, stirring, until 170F.
-
25
on a candy thermometer.
-
26
Remove pan form heat.
-
27
Scrape seeds form vanilla bean into custard and discard pod.
-
28
Stir sour cream into custard until combined well and strain through a fine sieve into a bowl.
-
29
Chill custard until cold and feeze in an ice-cream maker.
