I have been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from my original cookbook which many of you have. I'm also going to be adding pictures as I retest many of these recipes. They aren't the latest thing or nouvelle cuisine. They're comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Tuesday, January 5, 2016

Sour Cream Apple Pie

1 refrigerated pie crust for two crust pie
2/3 cup sour cream
1/3 cup sugar
1 egg, lightly beaten
1/4 tsp. salt
1 tsp. vanilla
3 Tbsp. flour
5 or 6 tart apples, peeled and sliced

Topping: 

3 Tbsp. brown sugar
3 Tbsp. sugar
1 tsp. ground cinnamon
1 cup coarsely chopped walnuts

Line a greased 9-inch pie pan with crust. Preheat oven to 350 degrees. Whisk all filling ingredients, except apples, together in a bowl. Add apples, then spoon into the pastry-lined pie pan. Combine topping ingredients and sprinkle over filling. Cut remaining crust into 1/2-inch wide strips and arrange lattice fashion over apples. Trim edges of strips, tuck crust under and crimp edges decoratively. Bake pie in center of oven until the juices are bubbling and the apples are tender, about 55-60 minutes. Serve warm or cooled.
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