#3283 - Dutch Apple Pie

(by Shirley McNevich)

1 unbaked pie crust dough
6 baking apples
3 TBSP flour
1 tsp. cinnamon
1 cup white sugar + 1 1/2 TBSP white sugar
1 cup Breakstone's sour cream

Wash, peel, core and slice apples (about 1/4" thick). In a bowl add flour and 1 cup white sugar--stir to mix. Add the sour cream to sugar mixture--stir well. Grease a deep dish pie plate with Pam, insert the pie dough, flute the edges of the pie dough and spray the inside of the pie dough with Pam. Place the apple slices in a microwave safe bowl--microwave them on high for 5 minutes, stir them, and microwave them on high for 5 more minutes. Add the sour cream mixture to the hot apple slices--stir well. Pour the apple mixture into the pie crust. Sprinkle the cinnamon and the 1 1/2 TBSP white sugar over the top of the apples. Cover just the edge of the pie crust with foil. Bake at 400 degrees for 10 minutes then, without opening the oven door, reduce heat to 350 degrees and bake for 35-45 minutes longer or until crust is browned and apples are tender (removing foil from pie crust edge 10 minutes before pie is done baking).