mmmmmm, Apple Pie!

This recipe is brought to you by popular demand of friends and family after I made one for Thanksgiving and one for another recent gathering. Thanks to my family in Dallas for the recipe. Since I'm still working from the much stained and fading paper, it's about time that I went digital with it.

Sour Cream Apple Pie

Filling –
5 cups pared, cored, & diced apples (granny smith are best)
1 cup sugar
2 tbs flour
1 egg, slightly beaten
1 cup sour cream
1 tsp vanilla
1/4 tsp salt
1 9-inch unbaked DEEP DISH pie shell

Topping -
1/2 cup sugar
5 tbs flour
1/4 cup butter (at room temperature)

preheat oven to 350°

1. chop apples finely - you can do this in a food processor. If the apples are really juicy, you may want to squeeze out some of the juice or the pie will be runny, although still good.

2. Mix the flour and sugar together in a large mixing bowl. Add the sour cream, vanilla, and salt. Beat until smooth. Add the apples and stir until mixed.

3. Pour the apple mixture into the pie shell and bake at 350° for 30 minutes.

4. While the pie is baking, mix the topping ingredients together until they resemble crumbs.

5. When the pie is ready, take it out and cover it with the pie topping then return it to the oven and bake for 15 more minutes.
Note - if the top needs to brown, you may switch to broil for a couple of minutes, but keep a close eye on it so it does not burn.

Enjoy :)