| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains, Dairy, Eggs |
|
Desserts, Pies, Fruits/nuts |
6 |
Servings |
INGREDIENTS
|
|
9-inch deep-dish pie shell |
| 1 |
c |
Sour cream |
|
|
Large egg, lightly beaten |
| 2 |
ts |
Pure vanilla extract |
| 3/4 |
c |
Sugar |
| 1/8 |
ts |
Salt |
| 1/4 |
c |
All-purpose flour |
| 2 |
lb |
Granny Smith apples * |
| 1/3 |
c |
All-purpose flour |
| 1/4 |
c |
Sugar |
| 1/4 |
c |
Light brown sugar, packed |
| 2 1/2 |
ts |
Cinnamon, ground |
| 3/4 |
c |
Walnuts, chopped |
| 6 |
tb |
Butter, unsalted ** |
INSTRUCTIONS
PIE
TOPPING
* peeled, cored, and thinly sliced ** chilled and cut into pieces In
large bowl, combine sour cream, egg, vanilla, sugar, salt, and flour,
stirring until well blended. Stir in apples. Pour into unbaked pastry
shell. Bake at 425 degrees for 10 minutes. Reduce heat to 350 and bake an
additional 30 minutes. TOPPING: Combine all topping ingredients, blending
until mixture resembles coarse meal. Spoon topping over pie and bake at 350
minutes for an additional 15 to 20 minutes, or until filling is bubbly.
~- from CREME DE COLORADO cookbook
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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