Recipe by Virginia Gilliland, as reported by Helen Dollaghan in the Jan. 30, 1972, edition of The Denver Post.
Ingredients
2 large tart apples, peeled
1 cup sour cream
3/4 cup granulated sugar
2 tablespoons flour
1/4 teaspoon salt
1 teaspoon vanilla
1 egg
Pastry for single- crust, 8-inch pie
Brown Sugar Topping (below)
Directions
Preheat oven to 400 degrees. Cut apples in slices about 1/4-inch thick, then cut each slice into thirds. Combine sour cream, sugar, flour, salt, vanilla and egg. Beat with electric mixer or rotary beater until sugar is dissolved. Spoon mixture into pastry-lined pie pan. Bake 25 minutes. Remove from oven. Crumble Brown Sugar Topping on top. Continue to bake 10 minutes longer or until topping and crust are nicely browned.
Brown Sugar Topping
Ingredients
1/2 cup packed brown sugar
1/3 cup flour
1/4 cup butter or margarine, softened
Directions
Combine all ingredients. Cut in butter with pastry blender or fork until mixture is crumbly.
