This recipe comes from the Crème de Colorado cookbook.
Ingredients:
|
1 |
9″ deep-dish Pie Shell |
1 Cup |
Sour Cream |
|
|
1 |
Large Egg, lightly beaten |
2 tsp. |
Vanilla |
|
|
¾ Cup |
Sugar |
1/8 tsp. |
Salt |
|
|
¼ Cup |
Flour |
2 Lbs |
Granny Smith Apples, peeled, cored and thinly sliced |
|
Directions:
- Prepare pastry shell and set aside.
- In large bowl, combine sour cream, egg, vanilla, sugar, salt and flour, stirring until well blended.
- Stir in apples and pour into unbaked pie shell.
- Bake at 425° for 10 minutes.
- Reduce heat to 350° and bake an additional 30 minutes.
Topping
Ingredients:
|
1/3 Cup |
Flour |
¼ Cup |
Sugar |
|
|
¼ Cup |
Packed Light Brown Sugar |
2 ½ tsp. |
Ground Cinnamon |
|
|
¾ Cup |
Chopped Walnuts |
6 TBSP. |
Unsalted Butter, chilled and cut into pieces |
|
Directions:
- Combine all topping ingredients, blending until mixture resembles coarse meal.
- Spoon topping over pie and bake at 350° for an additional 15-20 minutes or until filling is bubbly.
Lindy's Recipes 
Written by Lindy Norris
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