–PIE–
22 oz Tart apples 1 t Vanilla
1 1/2 C Sugar 2 Pastry shells,
1/4 C Flour -deep-dish, about
3 C Sour cream -9 inches wide
2 Eggs, beaten
TOPPING
1 1/8 C Sugar 1 1/2 t Cinnamon
3/4 C Flour 1/2 C Butter
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
:
Yields
2 pies