Homemade Sour Cream Apple Pie
|Eggs||2 , slightly beaten|
|Dairy sour cream||1 Cup (16 tbs)|
|Granulated sugar||1 Cup (16 tbs)|
|All purpose flour||2 Tablespoon|
|Cooking apples||3 Medium, peeled, cored, and coarsely chopped|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|For pastry for single crust pie|
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Shortening/Lard||1⁄3 Cup (5.33 tbs)|
|Cold water||4 Tablespoon|
Prepare and roll out pastry into a 12-inch circle.
Line a 9-inch pie plate.
Trim pastry to 1/4 inch beyond edge of pie plate.
In large bowl combine eggs and sour cream; stir in granulated sugar, 2 tablespoons flour, vanilla, and salt.
Stir in apples.
Pour apple mixture into pastry-lined pie plate.
To prevent overbrowning, cover edge of pie with foil.
Bake in 375° oven for 15 minutes.
Meanwhile, melt butter or margarine; stir in brown sugar and 1/4 cup flour.
Remove foil from pie.
Dot top of pie with brown sugar mixture.
Bake for 20 to 25 minutes longer or till filling is set.
Cool thoroughly on rack.
Cover and chill.
Pastry for Single-Crust Pie: Stir together 1 1/4 cups all-purpose flour and 1/2 teaspoon salt.
Cut in 1/3 cup shortening or lard till pieces are size of small peas.
Sprinkle 1 tablespoon cold water over part of mixture.
Push to side of bowl.
Repeat till all is moistened, using another 2 to 3 tablespoons cold water.
Form into ball.