Mary L. Rabun
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• 1 ready made pie crust
• 1 can pie apple (NOT pie filling)
• 3/4 cup sugar
• 1 egg
• 1 tsp vanilla
• 2 Tbsp flour
• 1 cup sour cream

Bake pie shell for 7 minutes at 350 degrees. While shell bakes, drain apples and cut into bite -sized pieces. Pour into partly baked crust. In mixing bowl, combine 3/4 cups sugar, 1 egg, sour cream, flour, vanilla, and 1 teaspoon cinnamon until smooth. Pour over apples in crust.

Bake for 10 minutes at 375 degrees. Lower temperature to 350 degrees and continue baking for 20 minutes (30 minutes in all). While pie bakes, make topping, (recipe follows) and sprinkle evenly over pie. Continue baking until lightly browned (about 10 minutes).

CRUMB TOPPING:

• 1/2 cup sugar
• 6 Tbsp flour
• 1 tsp cinnamon
• 1 stick butter or margarine

Mix with pastry blender or 2 knives until crumbly. Set aside until needed and then follow directions above.

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