APPLE-PIE-2() - SOUTHERN CREAM APPLE PIE

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!

INGREDIENTS (Makes 2 pies)

PIE

650 g (22 oz)

tart apples

300 g (1½ cups)

sugar

25 g (¼ cup)

flour

750 ml (3 cups)

sour cream

(2)

eggs, beaten

5 ml (1 tsp)

vanilla

(2)

deep-dish pastry shells, 23 cm wide

TOPPING

215 g (1 1/8 cups)

sugar

75 g (¾ cup)

flour

7.5 ml (1½ tsp)

cinnamon

120 g (½ cup)

butter

PROCEDURE

(1)

Preheat the oven to 200°C . In a large bowl, combine the sugar, flour, sour cream, eggs, and vanilla into a smooth mixture.

(2)

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.

(3)

Drain apples and add to the mixture.

(4)

Pour into two 23-cm pastry shells.

(5)

Bake at 200°C for 30 minutes.

(6)

While pies are baking, crumble topping ingredients into a bowl and mix with a pastry cutter or two knives.

(7)

Remove pies from oven and cover with topping recipe.

(8)

Put pies under broiler for 1 to 2 minutes until the topping begins to bubble.

NOTES

If there is any pie left over, the remainder should be refrigerated.

RATING