Sour Cream Apple Pie

Preheat oven to 375

1 pie crust for 9” pie

2 eggs (*Note from Crystal 2 T. Dry Egg Powder + 1/4 C. Water)

1 cup sour Cream

1 cup sugar

4 TBS all purpose flour

1 tsp vanilla extract

¼ tsp salt

3 – 4 cups peeled, chopped and cooked apples (*note from Crystal, it is faster to re-hydrate dried apples. Place 2 1/2 dehydrated apple slices in 3 1/2 C. boiling water and let stand for five minutes, discard excess water )



In a large bowl beat eggs then add sour cream and sugar. Put in 4 TBS flour, vanilla, & salt and mix well. Stir in apples, and then pour into pie shell.



Bake at 375 for 20 minutes

Crumb Topping

3 TBS butter – melted

¼ cup brown sugar

6 TBS all purpose flour

Mean while combine brown sugar, flour, & butter with wire whisk or whisk on mixer until crumbly (should look like small peas)



After 20 minutes cooking take pie out and top with crumb topping, then return to oven and continue cooking for 20 – 25 minutes.



Cool, cover and store leftovers in fridge.