Path: utzoo!news-server.csri.toronto.edu!cs.utexas.edu!asuvax!ncar!news.miami.edu!mthvax!recipes
From: julie@lvw6.lvw.loral.com (Julie Murphy)
Newsgroups: rec.food.recipes
Subject: OVO-LACTO: Sour Cream Fruit Pie
Summary: original subject was Re: REQUEST: Sour Cream Apple Pie
Keywords: recipe ovo-lacto
Message-ID: <1991Mar07.155729.22714@mthvax.cs.miami.edu>
Date: 5 Mar 91 14:53:08 GMT
References: <1991Mar03.191945.306@mthvax.cs.miami.edu>
Followup-To: rec.food.veg
Organization: Loral
Lines: 40
Approved: aem@mthvax.cs.miami.edu (Rec.Food.Recipes moderator)

In article <1991Mar03.191945.306@mthvax.cs.miami.edu> pfile@allspice.Berkeley.EDU (Rob Pfile) writes:

   I am after is what is known at Marie Callendar's Restaurants
   (Western USA franchise) as Sour Cream Apple Pie.  Basically it is
   apple pie with a sour cream topping. A recipe for the topping would
   do, since the pie really has little to do with the topping.

Please consider the following sour cream topping for pie.

1 cup sour cream
3/4 cup sugar
3 tablespoons flour
1 egg
1/8 teaspoon mace (for peach or cherry filling)
1 tablespoon light rum
1/4 teaspoon vanilla

Beat until well combined.  Pour over 5 cups fruit filling in an unbaked
pie shell.  Bake 25 minutes at 350.  THEN...

I like to finish with a crumbly topping of
1/4 cup melted butter
1/3 cup flour
1/2 cup brown sugar

sprinkle this over the hot pie, return to the oven for an additional 20
to 25 minutes.

I'm sure you could omit the last step if you want a smooth pie but it
is exceptional.

This is a superior pie with fresh peaches, red raspberries, apple,
blackberries or gooseberries.  I don't see why you couldn't make it
with any favored fruit.

Hope this helps. 

P.S. This is my very favorite news group. 

Julie Murphy