2 Whole Eggs, slightly beaten
1 cup Granulated Sugar
1 tsp. Vanilla Extract
1 cup Sour Cream
2 cups Tart Apples, peeled, cored and finely chopped
1/4 tsp. Salt
Pie Topping Ingredients:
1/3 cup Butter, softened
1/3 cup All-purpose Flour
1/3 cup Granulated Sugar
1 tsp. Cinnamon
Instructions:
Pre-heat oven to 450-F degrees. In a small mixing bowl combine topping
ingredients,
mixing butter, flour, sugar, and cinnamon with a fork until small,
crumbly lumps are
formed. Set aside for use, later.
In a large mixing bowl combine eggs, sugar, and vanilla. Blend with an
electric mixer to
combine ingredients. Add sour cream, apples, and salt. Blend again.
Pour pie filling into the unbaked pie shell and turn quickly, several
times to level out the
filling. Bake in the pre-heated oven for 15 minutes, then reduce heat
to 375-F degrees,
sprinkle on the topping, and continue to bake until done, usually about
45 minutes.
Cool, then refrigerate to store, but always serve at room temperature
for maximum
flavor.
Kitchen Staff Tip: To prepare a pie pastry shell combine 2 1/2 cups
All-purpose Flour,
1/2 tsp. Salt, 2 Tbs. Granulated Sugar, and 1/2 lb. softened Butter or
Margarine; roll
out on a lightly floured surface to desired size. Place in a lightly
floured pie tin and trim
to fit, then crimp the edges with a fork or with two (slightly
dampened) fingers.
