Aunt Peg's Fish Market Apple Pie
Soup 'n Salads
Spuds 'n Veges
1-3/4 cups sifted flour
1/4 cup sugar
1 tsp of ground cinnamon
1/2 tsp salt
2/3 cup of butter
1/4 cup of water
1-1/2 cups of sour cream (substitute: use sweet cream and sour artificially by adding lemon juice or vinegar)
1 cup sugar
1/4 cup of all-purpose flour
1 tsp of vanilla
1/2 tsp salt
1-1/2 lb of McIntosh Apples; pared, cored and sliced
1/2 cup butter (1 stick)
1/2 cup of flour
1/3 cup of sugar
1/3 cup of brown sugar; firmly packed; light brown preferred
3 tsp ground cinnamon
1/4 tsp salt
1 cup of chopped walnuts (optional)
Combine flour, sugar, cinnamon and salt in large bowl.
Cut in butter with a pastry blender until consistency of coarse meal.
Sprinkle in just enough water to moisten dough; then gather into ball.
Preheat oven to 450 degrees.
Roll out dough on a lightly floured surface to a 12 inch diameter.
Place in a 10 inch pan or pyrex pie dish and flute edges.
Chill until ready.
Beat egg slightly in large bowl.
Stir in sour cream, sugar, flour, vanilla and salt until mixture is smooth.
Add sliced apples stirring gently until coated.
Spoon filling into shell.
Bake in preheated hot oven 450 degrees for 10 minutes; lower heat to 350 degrees then bake 35 minutes longer.
While pie bakes prepare topping.
Remove pie from oven and sprinkle topping evenly over pie.
Return to oven at 350 degrees for 15 minutes or until topping is lightly browned.
Cool on rack.
In small bowl, blend above ingredients well by hand until crumbly.
Follow directions 7 thru 9 in filling directions above.
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[Spuds 'n Veges]
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