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Ingredientes
- Filling:
- 1 1/2 c. lowfat sour cream
- 1 x egg
- 1 c. sugar
- 1/4 c. flour
- 2 tsp vanilla
- 1/2 tsp salt
- 3 lb apples peeled, cored and cut in thin wedges Cinnamon Pastry Shell:
- 1 3/4 c. flour
- 1/4 c. sugar
- 1 tsp grnd cinnamon
- 1/2 tsp salt
- 2/3 c. cool butter
- 2 Tbsp. cool water (2 to 3) Streusel Topping:
- 1/2 c. flour
- 1/3 c. granulated sugar
- 1/3 c. brown sugar packed
- 1 Tbsp. cinnamon
- 1/4 tsp salt
- 1/2 c. cool butter
- 1 c. walnuts coarsely minced
Direcciones
- Filling:Combine lowfat sour cream, egg, sugar, flour, vanilla and salt in large bowl. Add in apples and mix well. Turn into Cinnamon Pastry Shell.
- Cover crimped edges lightly with foil. Bake at 450 degrees 10 min, reduce heat to 350 degrees F and continue baking 35 to 40 min.
- Remove pie from oven. Stir apple filling, gently but thoroughly.
- Remove foil around edges. Spoon Streusel Topping proportionately on top.
- Return to oven and bake 15 to 20 min longer. Serve hot, at room temperature or possibly cool.
- Makes 1 (10-inch) pie.
- Cinnamon Pastry Shell:Combine flour, sugar, cinnamon and salt in mixer bowl. Cut in butter till particles are size of small peas. Sprinkle in cool water, 1 Tbsp. at a time, tossing with fork till all flour is moistened and pastry almost cleans side of bowl.
- Gather into ball. On lightly floured board, roll pastry 2 inches larger than inverted 10-inch pie plate. Ease into pie plate and crimp edges decoratively.
- Streusel Topping:Combine flour, granulated sugar, brown sugar, cinnamon and salt in bowl. Cut in butter till crumble. Stir in walnuts.
- NOTES : Here is perfectly wonderful apple pie with a cinnamon crust and streusel topping. It is a bit more work than some but absolutely worth it.
