PIE
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
TOPPING
1 1/8 c Sugar
3/4 c Flour
1 1/2 ts Cinnamon
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
