SOUTHERN CREAM APPLE PIE

FOR THE PIE:
3 cups sour cream
1 1/2 cups sugar
1/4 cup flour
2 eggs, beaten
1 tsp vanilla
22 oz tart apples (about 6 or 7 - I use Jonathan)
2 unbaked deep-dish pastry shells (9 inch)
FOR THE TOPPING:
1 1/8 cups sugar
3/4 cup flour
1/2 cup butter
1 1/2 tsp cinnamon

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 sour cream 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!

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

Makes 2 pies
Source: Linda Greene