Sour Cream Apple Pie

One of my coworkers has too many apples on his hands so he brought in a large amount of HUGE Macintosh apples.  I brought a bunch home and dehydrated the majority of them, but still had a few left over.  I decided to make the following pie with what I happened to have on hand, it was good!  Below is the altered recipe. I lowered the sugar, used egg beaters, used whole wheat flour and more apples than the original recipe.  The altered recipe goes as follows:

Amish Sour Cream Apple Pie

INGREDIENTS

1 cup sour cream 

1 egg (I used egg beaters)

½ cup sugar

2 tablespoons flour

1/4 teaspoon salt

1 teaspoon vanilla

3-4 cups diced apples (your preference to peel or not peel)

1 unbaked 9-inch pie crust

CRUMB TOPPING

1/2 cup brown sugar

1/4 cup butter

1/3 cup flour

1 teaspoon cinnamon

DIRECTIONS

1 Beat sour cream and egg together.

2 Add flour, sugar, salt and vanilla.

3 Mix until smooth.

4 Stir in apples.

5 Bake at 400 degrees for 25 minutes.

6 Mix the crumb topping ingredients until crumbly.

7 Remove pie from oven and spread with crumb topping.

8 Bake 20 more minutes.

Canning Pic's

Here are pictures from our canning experience so far!

Huge stock pot of cut up tomatoes!  All these make....

6 pints of yummy tangy tomato sauce!

Dehydrating Apple Slices.  First we had to peel them all and then we sliced them.  

Here they are soaking in lemon juice and then getting loaded onto the dehydrator.

All the peels from the apples!