1 1/2 c Sour cream
1 Egg
1 c Sugar
1/4 c Flour
2 ts Vanilla
1/2 ts Salt
3 lb Apples, peeled, cored and
-cut in thin wedges
-CINNAMON PASTRY SHELL-
1 3/4 c Flour
1/4 c Sugar
1 ts Ground cinnamon
1/2 ts Salt
2/3 c Cold butter
2 tb Cold water, up to 3
STREUSEL TOPPING
1/2 c Flour
1/3 c Granulated sugar
1/3 c Brown sugar, packed
1 tb Cinnamon
1/4 ts Salt
1/2 c Cold butter
1 c 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 (10-inch) 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 10-inch 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.
Yields
1 Servings