Title: Southern Cream Apple Pie
Categories: Pie Blank
Yield: 2 Pies

PIE
22	oz	Tart apples
1 1/2	c	Sugar
1/4	c	Flour
3	c	Sour cream
2		Eggs, beaten
1	ts	Vanilla
2		Pastry shells, deep-dish, about 9 inches wide
TOPPING
1 1/8	c	Sugar
3/4	c	Flour
1 1/2	ts	Cinnamon
1/2	c	Butter

Preheat the oven to 400 degrees F. In a large bowl, combine the sugar, flour, sour cream, eggs and vanilla into a smooth mixture.

Core, peel and chop the apples. Boil them in a small amount of water with a little lemon juice for 3 to 5 minutes until they begin to get tender. Drain apples and add to the mixture.

Pour into two 9-inch pastry shells. Bake at 400 degrees F. for 30 minutes.

While pies are baking, crumble topping ingredients into a bowl and mix with a pastry cutter or two knives. Remove pies from oven and cover with topping recipe. Put pies under broiler for 1 to 2 minutes until the topping begins to bubble.

Don't take your eyes off the pies while they're under the broiler. A moment's inattention can mean burned pie!

NOTES:

* Apple pie with sour cream goodness -- This recipe came from my wife's boss, Dick Dolan, the editor of the _Hewlett Packard Journal_. It is sinfully delicious and never lasts very long, even if you don't have help eating it!

* If there is any pie left over, the remainder should be refrigerated.

: Difficulty: moderate. : Time: 20 minutes preparation, 30 minutes baking. : Precision: measure the ingredients.

: Richard Johnsson : DEC Western Software Lab, Palo Alto, Calif., USA : johnsson@decwrl.dec.com

: Copyright (C) 1986 USENET Community Trust

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