The filling: 3/4 C sugar, 2 Tbsp flour, 1/8 tsp salt. Mix it up. Add 1 egg and 1 tsp vanilla extract. Fold in 8 oz sour cream. Add apples: I use MacIntosh, and fold into pie shell.
Topping is a mix of 1/3 C sugar, 1/3 C flour, 3 tsp cinnamon, 1/3 C chopped walnuts, and 1/4 C butter. The trick is to mix in the butter so that it makes a crumbly consistency. So don't melt it and don't use hard cold butter. It works best when soft.
Back at 350˚ for 55 minutes; but here's where I always have a problem. Mine alway take longer...like if 20 minutes longer. You want the custard to set, so use a wooden skewer and don't pull it out too soon.
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