| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Apples |
8 |
Servings |
INGREDIENTS
| 1 |
|
9 Inch unbaked pastry shell |
| 6 |
md |
Apples; pared and sliced |
| 1/2 |
c |
Raisins |
| 6 |
tb |
Sugar |
| 2 |
tb |
Flour |
| 1 |
c |
Sour cream |
| 1 |
|
Egg; beaten |
| 1 |
tb |
Vanilla |
| 1 |
pn |
Salt |
| 1/2 |
c |
Self rising flour |
| 1/4 |
c |
Sugar |
| 1/4 |
c |
Brown sugar |
| 1 |
tb |
Cinnamon |
|
|
Sprinkle of nutmeg |
| 1/3 |
c |
Butter |
INSTRUCTIONS
CRUMB TOPPING
Fill unbaked pastry shell with apples and raisins mixed together. Stir
sugar and flour together and fold in cream, beaten egg, vanilla and salt.
You can substitute fresh cream, but sour is best. Spoon cream mixture over
apples and raisins. Bake at 350~ for about 40 minutes, or until pie is
golden brown. Combine flour, sugars, cinnamon and nutmeg. Blend in 1/3 cup
butter until mixture is crumbly. Spoon crumbs over top of pie and bake 15
minutes more, or until lightly browned. By KKBG35A RUTH BURKHAR
Posted to MC-Recipe Digest V1 #803 by Rowaan <rowaan@earthlink.net> on Sep
24, 1997
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