Amazing Apple-Sour Cream Pie

If you've ever been given a recipe and thought it really didn't sound very good, then you'll know why I didn't try making this pie... at least not until after a friend made it and brought it along to dinner one night.

My husband was still raving about it - and telling his friends about it - 3 days later!

You'll need pastry for a 9-inch one-crust pie..

Then gather...
3/4 cup sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
1 cup dairy sour cream
1 tablspoon vanilla
1/4 teaspoon ground cinnamon
1 egg
2 cups chopped, pared, tart apples
Brown sugar topping (below)


Heat oven to 375 degrees, preapare pastry. Mix sugar, flour and salt. Beat in sour cream, vanilla, cinnamon and egg with a fork until smooth. Stir in the apples, and pour it all into the pastry lined pie plate. Bake until the center is set - about 45 minutes.

While that's baking, mix up the Brown sugar topping:
1/3 cup all-purpose flour
1/3 cup packed brown sugar
2 tablespoons firm margarine or butter
1/4 teaspoon ground cinnamon
1/8 taspoon ground cloves

Mix all ingredients until crumbly.

Then, when you take the pie out of the oven, sprinkle the topping over it and put it back into the oven until it is golden brown - about 15 minutes.

The recipe says 8 servings at 390 calories per serving.

Apple Blackberry Pie - Yum...

Apple-Berry Pie

1 pastry for a 9 inch double crust pie
1 cup white sugar
4 teaspoons tapioca
1/2 teaspoon ground cinnamon
2 cups fresh blackberries
2 cups apples - peeled, cored and sliced
2 tablespoons butter, cut into small pieces

Preheat oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll out one crust, and place in a 9 inch pie plate. Roll out top crust, and set aside.
In a large bowl, mix together the sugar, tapioca, and cinnamon. Add blackberries and apple slices. Toss gently to coat without mashing the berries. Let stand for 20 minutes.

Spoon filling into pastry lined pan. Dot with butter. Moisten the edge of the pastry with water. Cover with top crust; trim and crimp edge. Cut a few slits in the top to allow steam to escape during baking. Cover edge with foil to prevent over-browning.
Bake in preheated oven for 25 minutes. Remove foil, and continue baking for 20 to 25 minutes, or until crust is golden brown. Cool on wire rack.