I would start with the beloved Apple Pie. However this one has a little twist...this is a Sour Cream Apple Pie with a crunchy crumb topping. The recipe is one of the first pies I baked as a new bride and was developed by a lady named Bernie Fitchett. Bernie's family owned the dairy near my childhood home and she was quite the matriarch and cook. So here we go...get your aprons on...what, you don't have an apron!!!!!! Go to my Etsy shop and buy one...we'll wait for you ;-) ok...are you ready now?Helpful hint: freezer paper is a staple in my kitchen. Tape a large piece to you countertop, shiny side up and you have a clean and nonstick area to work on. Clean up is a snap..just roll up the paper to recycle and your done! I normally use my KitchenAid mixer, but not everyone has that luxury, so I will be using my hand pastry blender which works beautifully. Let's make pie crust...mix together 2 cups flour, 3/4 cup Butter Crisco (or your preferred shortening) and approx 5-8 Tbl Ice water..the Ice part is very important. Warmth is your enemy when making pie crust. Again..cold women make good pie crust ;-)
Hint: I like a sweeter crust so I add about 1 Tbl of granulated sugar to my flour (can sub splenda) I like to brush the crust with beaten egg white and sprinkle a little sugar for sweetness and sparkle. I am taking donations to cover the cost of having 2 lbs of flour and sticky apple juice cleaned out of digital camera. So put the kettle on, get out the vanilla ice cream and pony up to the pie bar.