Subject: RECIPE: Southern Cream Apple Pie
From: johnsson@decwrl (Richard Johnsson)
Date: 24 Oct 86 03:37:03 GMT
Newsgroups: mod.recipes

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.RH MOD.RECIPES-SOURCE APPLE-PIE-2 D "6 Jul 86" 1986
.RZ "SOUTHERN CREAM APPLE PIE" "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!
.IH "Makes 2 pies"
.SH		PIE
.IG "22 oz" "tart apples" "650 g"
.IG "1\(12 cups" "sugar" "300 g"
.IG "\(14 cup" "flour" "25 g"
.IG "3 cups" "sour cream" "750 ml"
.IG "2" "eggs,"
beaten
.IG "1 tsp" "vanilla" "5 ml"
.IG "2" "deep-dish pastry shells,"
.AB "9 inches" "23 cm"
wide
.SH		TOPPING
.IG "1 1/8 cups" "sugar" "215 g"
.IG "\(34 cup" "flour" "75 g"
.IG "1\(12 tsp" "cinnamon" " 7.5 ml"
.IG "\(12 cup" "butter" "120 g"
.PH
.SK 1
Preheat the oven to
.TE 400 200 .
In a large bowl, combine the sugar, flour, sour cream, eggs, and
vanilla into a smooth mixture.
.SK 2
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.
.SK 3
Drain apples and add to the mixture.
.SK 4
Pour into two
.AB "9-inch" "23-cm"
pastry shells.
.SK 5
Bake at
.TE 400 200
for 30 minutes.
.SK 6
While pies are baking, crumble topping ingredients into a bowl and mix with
a pastry cutter or two knives.
.SK 7
Remove pies from oven and cover with topping recipe.
.SK 8
Put pies under broiler for 1 to 2 minutes until the topping begins to bubble.
.NX
Don't take your eyes off the pies while they're under the broiler. A
moment's inattention can mean burned pie!
.PP
If there is any pie left over, the remainder should be refrigerated.
.SH RATING
.I Difficulty:
moderate.
.I Time:
20 minutes preparation, 30 minutes baking.
.I Precision:
measure the ingredients.
.WR
Richard Johnsson
DEC Western Software Lab, Palo Alto, Calif., USA
[email-masked]