Ingredients: Sour Cream, Vanilla, Sugar, Butter, Cinnamon, Flour,1 Egg, Salt
Approx: 6-9 Granny Smith Apples (peeled, cored ,and slices)
Combine:
Combine:
1/4 cup Sour Cream
1 tsp vanilla
1/3 cup sugar
1 egg
1/8 tsp. salt
2 tbsps. flour
Add:
2 1/2 cups of peeled sliced apples
( I put the apples in the pie shell and then pour liquid mixture over top of apples.)
1 tsp vanilla
1/3 cup sugar
1 egg
1/8 tsp. salt
2 tbsps. flour
Add:
2 1/2 cups of peeled sliced apples
( I put the apples in the pie shell and then pour liquid mixture over top of apples.)
Pour into 9 inch unbaked pie shell.
Bake 15 minutes in 425 degree oven. Reduce to 300 and bake 30 minutes longer. Sprinkle Topping (below) over pie. Return to oven and bake in 350 degree oven or until topping bubbles.
Topping
Combine:
1/3 cup sugar
1 tsp. cinnamon
1/3 cup flour
Add:
1/4 cup butter (or as much needed)
After you have these(sugar, cinnamon, flour) items well mixed (and I usually double this so the pie had a nice thick topping) sprinkle over top. Then take 1/4 butter (I use as much as I need) and cut a bunch of little slabs of butter off and put all over the top of pie. I leave a little bit of space in between butter slabs but it doesn't matter.
The recipe in the book has you combine the dry with the powder and then mix the butter before adding to pie top. I have found that made a paste not easily spreed over the top. If you sprinkle dry ingredients over the pie and then add the butter. You get a thicker and crisper Sugar and Cinnamon Topping
Bake 15 minutes in 425 degree oven. Reduce to 300 and bake 30 minutes longer. Sprinkle Topping (below) over pie. Return to oven and bake in 350 degree oven or until topping bubbles.
Topping
Combine:
1/3 cup sugar
1 tsp. cinnamon
1/3 cup flour
Add:
1/4 cup butter (or as much needed)
After you have these(sugar, cinnamon, flour) items well mixed (and I usually double this so the pie had a nice thick topping) sprinkle over top. Then take 1/4 butter (I use as much as I need) and cut a bunch of little slabs of butter off and put all over the top of pie. I leave a little bit of space in between butter slabs but it doesn't matter.
The recipe in the book has you combine the dry with the powder and then mix the butter before adding to pie top. I have found that made a paste not easily spreed over the top. If you sprinkle dry ingredients over the pie and then add the butter. You get a thicker and crisper Sugar and Cinnamon Topping
We have several pie crust recipes. But the frozen unbaked pie shell from the freeze-r section at the grocery store work.
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