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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I often brown the topping for this special-occasion pie under the broiler to give it extra eye appeal. Watch it carefully, though, because you don't want to burn Thanksgiving dessert! It's a fitting finale for any festive meal. Ingredients:
pastry for single-crust pie (9 inches) |
6 cups chopped peeled tart apples (about 6 medium) |
2 tablespoons butter, melted |
2 tablespoons sour cream |
4 teaspoons lemon juice |
1/2 cup sugar |
1 tablespoon king arthur unbleached all-purpose flour |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
topping: |
1/2 cup king arthur unbleached all-purpose flour |
1/2 cup sugar |
1/4 cup cold butter |
Directions:
1. Line a 9-in. pie plate with pastry; flute edges and set aside. In a large bowl, combine the apples, butter, sour cream, lemon juice, sugar, flour, cinnamon and nutmeg. Spoon into pastry shell.
2. For topping, in a large bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over filling.
3. Bake at 375° for 45-50 minutes or until the filling is bubbly and the apples are tender. Cool on a wire rack. Yield: 8 servings.
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