"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Sour Cream-Apple Pie Recipe

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This recipe for Sour Cream-Apple Pie, by , is from The Snedecor Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sherri Snedecor
Added: Saturday, September 27, 2008


Pillsbury® refrigerated pie crust

1 1/4 c. sour cream
3/4 c. granulated sugar
1/4 c. all-purpose flour
1/4 tsp. salt
2 tsp. vanilla
1 egg
6 c. 1/4-inch slices peeled baking apples

1/2 c. all-purpose flour
1/2 c. chopped walnuts
1/4 c. granulated sugar
1/4 c. packed light brown sugar
1/2 tsp. ground cinnamon
Dash salt
3 T. cold butter or margarine

1. Heat oven to 400°F. Unroll pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. In large bowl, beat sour cream, granulated sugar, flour, salt, vanilla and egg with wire whisk until well blended; stir in apples. Pour into crust-lined pie plate.
2. Bake 15 minutes. Reduce oven temperature to 350°F; bake 30 minutes longer.
3. Meanwhile, in medium bowl, mix all topping ingredients except butter. With pastry blender or fork, cut in butter until mixture looks like coarse crumbs; refrigerate until ready to use.
4. Sprinkle topping over pie. Bake 20 to 25 minutes longer or until topping is golden brown. Cool completely on cooling rack, about 2 hours. Cover and refrigerate any remaining pie.




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