“I revised this classic apple pie recipe from a church cookbook,” writes Linda Pawelski of Milwaukee, Wisconsin. “I knew it was a keeper when my mother-in-law asked for a copy.”
- Pastry for single-crust pie (9 inches)
- 1/3 cup sugar
- 3 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 6 cups diced peeled tart apples (about 6 medium)
- 1 cup (8 ounces) reduced-fat sour cream
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons cold butter
- Line a 9-in. deep-dish pie plate with pastry; flute edges. In a large bowl, combine the sugar, cornstarch, cinnamon and allspice. Fold in the apples. Combine sour cream and vanilla; stir into apple mixture. Spoon into pastry shell.
- For topping, combine the flour, brown sugar and cinnamon in a bowl; cut in butter until mixture resembles coarse crumbs. Sprinkle over filling.
- Bake at 400° for 25 minutes. Reduce heat to 350°; bake 25-30 minutes longer or until filling is bubbly and topping is golden. Cool on a wire rack. Refrigerate leftovers. Yield: 8 servings.
Originally published as Creamy Apple Crumb Pie in Light & Tasty August/September 2005, p45
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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