1 9-inch Unbaked Pie Shell;
-Prepared
-PIE FILLING-
2 Whole Eggs; slightly beaten
1 c Granulated Sugar
1 ts Vanilla Extract
1 c Sour Cream
2 c Tart Apples; peeled, cored
-and finely chopped
1/4 ts Salt
-PIE TOPPING-
1/3 c Butter; softened
1/3 c All-purpose Flour
1/3 c Granulated Sugar
1 ts Cinnamon
The Cook and Kitchen Staff are proud to continue to offer you a sampling of
recipes from the Young Family Reunion Recipe Collection, as unofficially
published in a small cookbook entitled “Forever Young.”
There are few problems in this world that a slice of fresh pie and a warm
cup of coffee can’t impact in a positive manner. That’s not to say world
peace could be attained by preparing today’s Sour Cream Apple Pie. You’ll
just feel a lot better about your little corner of the world, when you
relax for a moment and indulge in a savory slice of today’s recipe.
Pre-heat oven to 450-F degrees. In a small mixing bowl combine topping
ingredients, mixing butter, flour, sugar, and cinnamon with a fork until
small, crumbly lumps are formed. Set aside for use, later.
In a large mixing bowl combine eggs, sugar, and vanilla. Blend with an
electric mixer to combine ingredients. Add sour cream, apples, and salt.
Blend again.
Pour pie filling into the unbaked pie shell and turn quickly, several times
to level out the filling. Bake in the pre-heated oven for 15 minutes, then
reduce heat to 375-F degrees, sprinkle on the topping, and continue to bake
until done, usually about 45 minutes.
Cool, then refrigerate to store, but always serve at room temperature for
maximum flavor.
Kitchen Staff Tip: To prepare a pie pastry shell combine 2 1/2 cups
All-purpose Flour, 1/2 tsp. Salt, 2 Tbs. Granulated Sugar, and 1/2 lb.
softened Butter or Margarine; roll out on a lightly floured surface to
desired size. Place in a lightly floured pie tin and trim to fit, then
crimp the edges with a fork or with two (slightly dampened) fingers.
Yields
1 servings