Sour Cream Apple Pie talked about

From pg 245 "What's Cooking in Kentucky"

Ingredients:  Sour Cream, Vanilla, Sugar, Butter, Cinnamon, Flour,1 Egg, Salt

Approx: 6-9 Granny Smith Apples (peeled, cored ,and slices)

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.)

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  

We have several pie crust recipes.  But the frozen unbaked pie shell from the freeze-r section at the grocery store work.

Barbecued Beef By Mrs. George Scott, Ashland, KY from ( Cookbook keeps selling)

3 or 4-pound roast
1/2 cup brown sugar
1 tablespoon chili powder
1/2 teaspoon Worcestershire sauce
1/2 cup ketchup
1/3 cup vinegar
3 tablespoons mustard
1 onion, chopped

Boil beef roast until it falls apart (I cook in slow cooker all day).

Remove from cooker and chop into fine pieces. Retain beef broth.

Combine remaining ingredients. Add salt to taste. Combine sauce and beef in pot. If too dry, add beef broth to desired consistency and simmer until onion is tender. Serve on buns with coleslaw.

Mother's Butterscotch Pie ( as used by Chuck Martin)

3 egg yolks (reserve whites for meringue)
2 cups milk
1 cup brown sugar
6 scant tablespoons flour
1/2 teaspoon salt
4 tablespoons butter
1 teaspoon vanilla
3 to 4 tablespoons white sugar
Baked 9-inch pie shell
MERINGUE
3 egg whites
3 tablespoons sugar
   Beat egg yolks and add milk. Stir well. Combine brown sugar, flour and salt and stir into egg-milk mixture. Cook on medium heat, stirring constantly, until thick. Remove from heat and add butter and vanilla.
   In another pan, melt white sugar over low heat, stirring constantly, until it liquefies and turns a rich, brown, caramel color.* Remove pan from heat and allow it to cool a minute before pouring into pie filling, beating constantly. Scrape filling into prepared pie shell. (If syrup forms lumps, strain filling before pouring into pie shell.)
   To make meringue, beat egg whites until frothy. Add sugar and continue to beat until stiff. Swirl top of pie with meringue and bake in 350-degree oven until meringue begins to brown.
*Note: To bypass the caramelizing sugar step, Mrs. Hayes suggests adding another 1 to 2 tablespoons brown sugar to the filling after it has thickened.