Featured Recipe

September is here and so is the local apple and pear harvest here in the upper valley! Our orchard trees are great in this pie as will be the delicious fall apples available at your local farmers market here in the NW. Enjoy this dessert as the nights chill with the arrival of autumn…

APPLE CINNAMON CUSTARD PIE Serves 8
From the cookbook, "From Portland's Palate"

CRUST:
1 3/4 c all purpose flour, sifted
1/4 c sugar
1 tsp cinnamon
2/3 c. butter
1/4 c water

FILLING:
1 egg
1 1/2 c sour cream
1 c sugar
1/4 c flour
2 tsp vanilla extract
1/2 tsp salt
2 1/2 lbs. apples, peeled and sliced

TOPPING:
1/2 c butter, room temp
1/2 c. flour
1/3 c sugar
1/3 c brown sugar, firmly packed
3 tsp. cinnamon
1 c walnuts, coarsely chopped

CRUST:
In a large bowl, combine flour, sugar, and cinnamon. Cut butter with a pastry blender until mixture has the consistency of coarse meal. Sprinkle in just enough water to moisten dough. May add additional water if necessary to form a ball.

Preheat oven to 450. Roll out dough on a lightly floured surface to a 12" diameter circle. Fit into a 10" pie plate. Fold under overhanging pastry flush with rim. Flute to make a stand up edge. Chill until ready to fill.

FILLING:
In a large mixing bowl, beat egg slightly. Stir in sour cream, sugar, flour, vanilla and salt until mixture is smooth. Add sliced apples, stirring gently just to coat apples. Spoon filling into shell.
Bake at 450 degrees for 10 minutes, lower heat to 350 and bake 35 minutes longer. While the pie bakes, prepare topping.

TOPPING:
In a small bowl combine butter, flour, sugar, brown sugar, cinnamon and walnuts and blend well.
Remove pie from oven and sprinkle topping evenly over filling. Return to oven.
Bake for 15 minutes longer or until topping is lightly browned.

Set on rack to cool a bit.
Serve warm with a scoop of vanilla ice cream or whipped dairy cream!