Southern Cream Apple Pie

Recipe Ingredients

		Pie
22 oz	625g	Tart apples
1 1/2 cups	297g / 10oz	Sugar
1/4 cup	15g / 0.5oz	Flour
3 cups	711ml	Sour cream
2		Eggs - beaten
1 teaspoon	5ml	Vanilla
2		Pastry shells - deep-dish, about
		- 9 inches wide
		Topping
1 1/8 cups	222g / 7.8oz	Sugar
3/4 cup	46g / 1.6oz	Flour
1 1/2 teaspoons	7.5ml	Cinnamon
1/2 cup	99g / 3.5oz	Butter

Recipe Instructions

Preheat the oven to 400F

In a large bowl, combine the sugar, flour, sour cream, eggs and vanilla into a smooth mixture.

Core, peel and chop the apples. Boil them in a small amount of water with a little lemon juice for 3 to 5 minutes until they begin to get tender. Drain apples and add to the mixture.

Pour into two 9-inch pastry shells.

Bake at 400F for 30 minutes.

While pies are baking, crumble topping ingredients into a bowl and mix with a pastry cutter or two knives. Remove pies from oven and cover with topping recipe. Put pies under broiler for 1 to 2 minutes until the topping begins to bubble.

Don't take your eyes off the pies while they're under the broiler. A moment's inattention can mean burned pie! NOTES:

* Apple pie with sour cream goodness -- This recipe came from my wife's boss, Dick Dolan, the editor of the "Hewlett Packard Journal". It is sinfully delicious and never lasts very long, even if you don't have help eating it! * If there is any pie left over, the remainder should be refrigerated.

Source:
Pam Koch

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