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Enjoy this recipe from Gifts from the Kitchen.
Submitted by: Lois Vardaro from East Northport, NY
9 inch refrigerated pie crust
2 c. Rome apples, peeled, cored and chopped
1 c. sugar, divided
1/3 c. plus 2 T. all-purpose flour, divided
1/4 t. salt
1 c. sour cream
1 egg, beaten
1-1/2 t. vanilla extract
1 T. cinnamon
2 T. butter
Roll out crust and place in a 9” pie plate, place apples in bottom of pie crust. In a large bowl, combine, 2/3 cup sugar, 2 tablespoon flour and salt, stir to mix. Add sour cream, egg and vanilla, beat with an electric mix at medium speed until smooth. Pour mixture over apples. Bake at 425 degrees for 15 minutes, reduced heat to 350 degrees and bake an additional 30 minutes. In a small bowl, combine cinnamon, butter, remaining flour and remaining sugar, sprinkle on top of pie. Increase heat to 400 degrees and bake an additional 10 minutes. Serves 8. | |
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Roll out crust and place in a 9” pie plate, place apples in bottom of pie crust. In a large bowl, combine, 2/3 cup sugar, 2 tablespoon flour and salt, stir to mix. Add sour cream, egg and vanilla, beat with an electric mix at medium speed until smooth. Pour mixture over apples. Bake at 425 degrees for 15 minutes, reduced heat to 350 degrees and bake an additional 30 minutes. In a small bowl, combine cinnamon, butter, remaining flour and remaining sugar, sprinkle on top of pie. Increase heat to 400 degrees and bake an additional 10 minutes. Serves 8. |
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