Apple/Sour Cream Pie

Bill Burgess, who never met a pie he didn't like, urged his wife, Phyllis, to open Pie Full Delight, a casual restaurant in a renovated pink house in Champaign, Illinois. Now, Phyllis sells some 30 specialties each day, including this delicious apple creation that owes its rich filling to sour cream.

pastry for 9-inch single-crust pie
3/4 cup granulated sugar
2 tablespoons all-purpose flour
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
1 8-ounce carton dairy sour cream
1 beaten egg
1/2 teaspoon vanilla
5 1/2 cups sliced, peeled cooking apples
1/2 cup all-purpose flour
1/2 cup packed brown sugar
3 tablespoons butter

1. Prepare the pastry. On a lightly floured surface, roll dough to form a 12-inch circle. Ease into a 9-inch pie plate. Trim to 1/2 inch beyond edge of pie plate; fold the extra pastry under. Crimp edge. Set aside.

2. For filling: In a bowl, stir together the granulated sugar, 2 tablespoons flour, salt and cinnamon. Add the sour cream, egg and vanilla. Stir to combine.

3. Place apples in pastry-lined pie plate. Pour filling over apples.

4. For crumb topping: In a medium bowl, stir together 1/2 cup flour and the brown sugar. Using a pastry blender, cut in butter till mixture resembles coarse crumbs. Spoon evenly over filling. To prevent overbrowning, cover edge of the pie with foil. If you like, place on a baking sheet to catch drips.

5. Bake in a 375º oven 30 minutes; remove foil. Bake for 35 to 40 minutes more or till apples are tender. Remove from oven; cool on a wire rack. Serve warm or at room temperature. Store, covered, in refrigerator. Serves 10.