I am a country housewife married to a wonderful husband for 30+ years. We enjoy traveling and seeing the world. In my 'spare' time, I make designer handbags. Most are one of a kind with some being very limited editions. I collect my fabrics, buttons, flowers, and other decorations in my travels around the world. I'm am also an afficionado of Afternoon Tea, having catered for almost 40 years and written 2 cookbooks and several articles on the subject.
After many years sabatical, I have return to creating beaded jewelry. Little did I know how much I had missed doing this - nor did I realize how bad my eyesight has become!
Last, but not least, I am a member of Bethel Church of Christ between Dunlap and Pikeville, TN.
A delicious upgrade on a classic, this is the best apple pie we've ever had.
Yield: 8 Servings
3 tablespoons unsalted butter softened
2 teaspoons vanilla extract
1/4 c + 2 tb sugar
2 large eggs
1 teapoon cinnamon
3 tablespoons all purpose flour
2 tablespoons all purpose flour
5 large Granny Smith apples
1 1/3 cups sour cream
1 packaged pie crust
2/3 cup sugar
1/4 teapoon salt
Instructions Roll out the dough 1/8 inch thick on a lightly floured surface, fit it into a 10-inch (6-cup capacity) pie plate, and flute the edge decoratively. Chill the shell while making the topping and the filling. Make the topping: In a small bowl blend together the butter, the sugar, the cinnamon, and the flour until the mixture is combined well and chill the topping, covered, while making the filling. Make the filling: In a large bowl whisk together the sour cream, the sugar, the salt, the vanilla, the eggs, and the flour until the mixture is smooth, add the apples, peeled, cored, and sliced thin, and stir the filling until it is combined well. Spoon the filling into the chilled shell, smoothing the top, and crumble the topping evenly over it. Bake the pie in the middle of a preheated 350F. oven for 1 to 1 1/4 hours, or until it is golden and the apples are tender, transfer it to a rack, and let it cool completely.