posted by Becky 11-21-100 2:51 PM
Dutch Apple Pie
source: Taste of Home, 1996 Great Desserts
3/4 cup sugar
2 tbsp. flour
pinch of salt
1 egg, beaten
1/2 tsp. vanilla
1 cup (8 oz.) sour cream
2 c chopped, tart apples
1 unbaked pie shell
1/3 cup flour
1/3 cup brown sugar
2 tbsp. butter
Preheat to 375. Combine sugar, flour and salt. Add egg, vanilla and sour cream. Stir until smooth.
Add apples, and mix well. Pour into prepared pie crust.
Bake at 375 for 15 minutes. Reduce oven temperature to 325 and bake for 30 additional minutes.
Meanwhile, prepare topping. Combine flour and sugar. Cut butter in until crumbly.
Sprinkle topping over pie and bake 20 additional minutes.
Serve warm or chilled. Refrigerate.
posted by BarbCA 11-20-100 4:23 PM
2 cups cooked pumpkin (canned is fine)
1 cup light brown sugar
1 Tablespoon flour
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1/2 teaspoon allspice
1 1/2 cups half 1/2&1/2 or light cream
2 tablespoons brandy (optional but very good)
Combine sugar, spices, salt and flour. Stir into pumpkin. Beat in eggs and then 1/2&1/2 and brandy. Pour into a 9-inch pie shell and bake on lower rack of oven at 425 degrees F. for 15 minutes; turn oven to 350'. Bake about 20 to 30 minutes longer or until just set. Don't let it over bake or it will crack. Remove when it almost stops jiggling in the center. Don't pierce with knife to test unless you have to because that makes it crack, too.
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