Recipe: Apples and Cream Crumb Pie with Cinnamon Pastry Crust

APPLES AND CREAM CRUMB PIE

"Here is perfectly wonderful apple pie with a cinnamon crust and streusel topping. It is a bit more work than some but absolutely worth it." - Martha Sheppard, 1990's

1 1/2 cups sour cream
1 egg
1 cup sugar
1/4 cup flour
2 teaspoons vanilla
1/2 teaspoon salt
3 pounds apples, peeled, cored and cut in thin wedges
Cinnamon Pastry Shell (recipe follows)
Streusel Topping (recipe follows)

Combine sour cream, egg, sugar, flour, vanilla and salt in large bowl. Add apples and mix well. Turn into Cinnamon Pastry Shell.

Cover crimped edges lightly with foil. Bake at 450 degrees F for 10 minutes, reduce heat to 350 degrees F and continue baking 35 to 40 minutes. Remove pie from oven.

Stir apple filling, gently but thoroughly. Remove foil around edges. Spoon Streusel Topping evenly on top. Return to oven and bake 15 to 20 minutes longer.

Serve warm, at room temperature or cold.

CINNAMON PASTRY SHELL

1 3/4 cups flour
1/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
2/3 cup cold butter
2 to 3 tablespoons cold water

Combine flour, sugar, cinnamon and salt in mixer bowl. Cut in butter until particles are size of small peas. Sprinkle in 2 to 3 tablespoons cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl. Gather into ball.

On lightly floured board, roll pastry 2-inches larger than inverted 10-inch pie plate. Ease into pie plate and crimp edges decoratively.

STREUSEL TOPPING

1/2 cup flour
1/3 cup granulated sugar
1/3 cup brown sugar, packed
1 tablespoon ground cinnamon
1/4 teaspoon salt
1/2 cup cold butter
1 cup coarsely chopped walnuts

Combine flour, granulated sugar, brown sugar, cinnamon and salt in bowl. Cut in butter until crumble. Stir in walnuts.

Makes 1 (10-inch) pie
Adapted by Martha Sheppard from source: Wonderful Parties, Wonderful Foods