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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
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âI revised this classic apple pie recipe from a church cookbook,â writes Linda Pawelski of Milwaukee, Wisconsin. âI knew it was a keeper when my mother-in-law asked for a copy.â Ingredients:
pastry for single-crust pie (9 inches) |
1/3 cup sugar |
3 tablespoons cornstarch |
1 teaspoon ground cinnamon |
1/4 teaspoon ground allspice |
6 cups diced peeled tart apples (about 6 medium) |
1 cup (8 ounces) reduced-fat sour cream |
1 teaspoon vanilla extract |
topping: |
1/2 cup king arthur unbleached all-purpose flour |
1/4 cup packed brown sugar |
1/2 teaspoon ground cinnamon |
2 tablespoons cold butter |
Directions:
1. Line a 9-in. deep-dish pie plate with pastry; flute edges. In a large bowl, combine the sugar, cornstarch, cinnamon and allspice. Fold in the apples. Combine sour cream and vanilla; stir into apple mixture. Spoon into pastry shell.
2. For topping, combine the flour, brown sugar and cinnamon in a bowl; cut in butter until mixture resembles coarse crumbs. Sprinkle over filling.
3. Bake at 400° for 25 minutes. Reduce heat to 350°; bake 25-30 minutes longer or until filling is bubbly and topping is golden. Cool on a wire rack. Refrigerate leftovers. Yield: 8 servings.
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