Ingredients
- 9 deep dish pie shell
- 2 granny smith apples
- 240 ml sour cream
- 150 gr sugar
- 32 gr all purpose flour
- 9 gr pure vanilla extract
- 1 gr salt
--------------------------TOPPING------------------------- one third c All-purpose flour quarter c Sugar quarter c Light brown sugar, packed 2.5 ts Cinnamon, ground 0.75 c Walnuts, chopped 6 tb Butter, unsalted peeled, cored, and thinly sliced * chilled and cut into pieces In large bowl, combine sour cream, egg, vanilla, sugar, salt, and flour, stirring until well blended. Stir in apples. Pour into unbaked pastry shell. Bake at 220ºC or 10 minutes. Reduce heat to 350 and bake an additional 30 minutes. TOPPING: Combine all topping ingredients, blending until mixture resembles coarse meal. Spoon topping over pie and bake at 350 minutes for an additional 15 to 20 minutes, or until filling is bubbly. -from CREME DE COLORADO cookbook ----
