| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Pies, Amish |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Sour cream |
| 1 |
lg |
Egg |
| 3/4 |
c |
Sugar |
| 2 |
tb |
All-purpose flour |
| 1/4 |
ts |
Salt |
| 1 |
ts |
Vanilla extract |
| 2 1/2 |
c |
Apples; peeled, diced |
| 1 |
|
9 inch pie shell; unbaked |
| 1/2 |
c |
Brown sugar; packed |
| 1/3 |
c |
All-purpose flour |
| 1/4 |
c |
Butter |
| 1 |
ts |
Ground cinnamon |
INSTRUCTIONS
CRUMB TOPPING
Recipe by: Jo Merrill Use dairy sour cream for this recipe-not a sour cream
substitute. Beat sour cream and egg together; add sugar, flour, salt and
vanilla. Mix until smooth. Stir in apples. Place mixture into pie shell and
bak in preheated 400 degree oven for 25 minutes. Meanwhile mix topping
ingredients until crumbly-- Remove pie from oven and sprinkle the crumb
topping over. Bake 20 minutes longer.
Formatted & Busted by RecipeLu <recipelu@recipelu.com>
Posted to recipelu-digest Volume 01 Number 653 by RecipeLu
<recipelu@geocities.com> on Jan 31, 1998
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