Recipe - Apples And Cream Crumb Pie

1 One half cup Sour cream
1 Egg
1 cup Sugar
One fourth cup Flour
2 teaspoon Vanilla
One half teaspoon Salt
3 pound Apples, peeled, cored and
cut in thin wedges

CINNAMON PASTRY SHELL
1 Three fourths cup Flour
One fourth cup Sugar
1 teaspoon Ground cinnamon
One half teaspoon Salt
2/3 cup Cold butter
2 tablespoon Cold water, up to 3

STREUSEL TOPPING
One half cup Flour
1/3 cup Granulated sugar
1/3 cup Brown sugar, packed
1 tablespoon Cinnamon
One fourth teaspoon Salt
One half cup Cold butter
1 cup Coarsely chopped walnuts

Combine sour cream, egg, sugar, flour, vanilla and salt in large bowl. Add
apples and mix well. Turn into Cinnamon Pastry Shell. Cover crimped edges
lightly with foil. Bake at 450 degrees 10 minutes, reduce heat to 350
degrees F and continue baking 35 to 40 minutes.

Remove pie from oven. Stir apple filling, gently but thoroughly. Remove
foil around edges. Spoon Streusel Topping evenly on top. Return to oven
and bake 15 to 20 minutes longer. Serve warm, at room temperature or cold.
Makes 1 (10inch) pie.

Cinnamon Pastry Shell: Combine flour, sugar, cinnamon and salt in mixer
bowl. Cut in butter until particles are size of small peas. Sprinkle in
cold water, 1 tablespoon at a time, tossing with fork until all flour is
moistened and pastry almost cleans side of bowl.

Gather into ball. On lightly floured board, roll pastry 2 inches larger
than inverted 10inch pie plate. Ease into pie plate and crimp edges
decoratively.

Streusel Topping: Combine flour, granulated sugar, brown sugar, cinnamon
and salt in bowl. Cut in butter until crumble. Stir in walnuts.
Recipe By : Wonderful Parties, Wonderful Foods

Posted to Digest eatlf.v096.n211

Date: Wed, 06 Nov 1996 14:50:53 0500

From: Martha Sheppard MARTHAHS@postoffice.worldnet.att.net