| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Pies, Usenet | 2 | Pies | |
INGREDIENTS
| oz Tart apples | ||
| 1 | c Sugar | |
| 1 | c Flour | |
| c Sour cream | ||
| Eggs, beaten | ||
| ts Vanilla | ||
| Pastry shells | ||
| 1 | c Sugar | |
| 3 | c Flour | |
| 1 | ts Cinnamon | |
| 1 | c Butter |
INSTRUCTIONS
~---------------------PIE--------------------------- : -- deep-dish, about : -- 9 inches wide ~-------------------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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