#689 - Sour Cream Apple Pie

(by Shirley McNevich)

1 unbaked 9" pie crust dough (or make your own)
3/4 cup white sugar
2 TBSP flour
1/8 tsp. salt
1 cup Breakstone's sour cream
1 tsp. vanilla
1 egg
2 cups sliced baking apples (washed, peeled and cored before slicing)
1/3 cup white sugar
1/3 cup flour
1 tsp. cinnamon
1/4 cup chilled butter, diced

Preheat the oven to 425 degrees. Spray Pam in the bottom and sides of a 9" pie plate. Place the pie dough into the pie plate, flute the edges, and spray the inside of the pie dough with Pam. In a bowl add 3/4 cup white sugar, 2 TBSP flour and salt--stir. Add the sour cream, egg and vanilla--stir until smooth. Add the apples, and stir until the apples are coated. Pour this apple mixture into the pie dough. Bake for 15 minutes at 425 degrees, then reduce heat to 350 degrees and continue baking for 30 minutes more. While the pie is baking use a bowl--add the 1/3 cup of flour, 1/3 cup white sugar and cinnamon--stir. Cut in the diced butter until the mixture turns into crumbs. After the pie has baked for the additional 30 minutes remove pie from oven and cover the top of the pie with the crumb mixture. Return pie to oven and bake for 15 minutes more, or until topping is lightly browned and apples are tender. Cool pie on a rack.