4 pounds Pastry for One-Crust Pies
3 pounds sour cream
8 ounces granulated sugar
6 ounces all-purpose flour
6 ounces eggs (about 4 total)
2 tablespoons vanilla
1 teaspoon salt
136 ounces frozen sliced apples
TOPPING:
5 ounces all-purpose flour
4 ounces brown sugar
5 ounces granulated sugar
2 tablespoons cinnamon
5 ounces margarine
8 ounces walnuts, coarsely chopped
Servings: 56
1. Make pastry. Line seven 9-inch pie pans, 9 oz per pan. For 8-inch pies, see Note.
2. Combine sour cream, sugar, flour, eggs, vanilla, and salt and mix until thoroughly blended.
3. Combine apples and sour cream mixture, being careful not to break apples.
4. Scale 1 lb 12 oz filling into each unbaked crust. Bake at 450°F for 10 minutes. Reduce temperature to 350°F and continue baking until filling is slightly puffed and golden brown, about 40 minutes.
5. For topping: combine flour, sugars, and cinnamon.
6. Add margarine to dry ingredients. Mix until crumbly.
7. Add nuts. Mix in.
8. Scale 3 1/2 oz topping over each pie and bake for 15 minutes.
Yield: 7 7/8 inch pies
Notes: For eight 8-inch pies, make 2 lb 8 oz dough portioned 5 oz per pie. For filing, scale apple mixture 1 lb 8 oz per pie and topping 3 oz per pie.
3 pounds sour cream
8 ounces granulated sugar
6 ounces all-purpose flour
6 ounces eggs (about 4 total)
2 tablespoons vanilla
1 teaspoon salt
136 ounces frozen sliced apples
TOPPING:
5 ounces all-purpose flour
4 ounces brown sugar
5 ounces granulated sugar
2 tablespoons cinnamon
5 ounces margarine
8 ounces walnuts, coarsely chopped
Servings: 56
1. Make pastry. Line seven 9-inch pie pans, 9 oz per pan. For 8-inch pies, see Note.
2. Combine sour cream, sugar, flour, eggs, vanilla, and salt and mix until thoroughly blended.
3. Combine apples and sour cream mixture, being careful not to break apples.
4. Scale 1 lb 12 oz filling into each unbaked crust. Bake at 450°F for 10 minutes. Reduce temperature to 350°F and continue baking until filling is slightly puffed and golden brown, about 40 minutes.
5. For topping: combine flour, sugars, and cinnamon.
6. Add margarine to dry ingredients. Mix until crumbly.
7. Add nuts. Mix in.
8. Scale 3 1/2 oz topping over each pie and bake for 15 minutes.
Yield: 7 7/8 inch pies
Notes: For eight 8-inch pies, make 2 lb 8 oz dough portioned 5 oz per pie. For filing, scale apple mixture 1 lb 8 oz per pie and topping 3 oz per pie.
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