| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Pies, Usenet | 2 | Pies | |
INGREDIENTS
| 22 | oz | Tart apples |
| 1 1/2 | c | Sugar |
| 1/4 | c | Flour |
| 3 | c | Sour cream |
| 2 | Eggs, beaten | |
| 1 | ts | Vanilla |
| 2 | Pastry shells, deep-dish, about 9 inches wide | |
| 1 1/8 | c | Sugar |
| 3/4 | c | Flour |
| 1 1/2 | ts | Cinnamon |
| 1/2 | c | Butter |
INSTRUCTIONS
PIE TOPPING Preheat the oven to 400 degrees F. In a large bowl, combine the sugar, flour, sour cream, eggs and vanilla into a smooth mixture. Core, peel and chop the apples. Boil them in a small amount of water with a little lemon juice for 3 to 5 minutes until they begin to get tender. Drain apples and add to the mixture. Pour into two 9-inch pastry shells. Bake at 400 degrees F. for 30 minutes. While pies are baking, crumble topping ingredients into a bowl and mix with a pastry cutter or two knives. Remove pies from oven and cover with topping recipe. Put pies under broiler for 1 to 2 minutes until the topping begins to bubble. Don't take your eyes off the pies while they're under the broiler. A moment's inattention can mean burned pie! NOTES: * Apple pie with sour cream goodness -- This recipe came from my wife's boss, Dick Dolan, the editor of the _Hewlett Packard Journal_. It is sinfully delicious and never lasts very long, even if you don't have help eating it! * If there is any pie left over, the remainder should be refrigerated. : Difficulty: moderate. : Time: 20 minutes preparation, 30 minutes baking. : Precision: measure the ingredients. : Richard Johnsson : DEC Western Software Lab, Palo Alto, Calif., USA : johnsson@decwrl.dec.com : Copyright (C) 1986 USENET Community Trust From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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