Apple Pie and Portraits

Well, today went by much too quickly, especially seeing as how it's back to work soon.  I've really enjoyed having time to cook more and make some improvements around the house.  Today, we went to Josh's company holiday party and I made another sour cream apple pie, this time snapping a picture here and there so I could post the recipe for my blogfriends.  See below!

The party was a lot of fun.  Josh works with some very nice folks and I had the opportunity to take some portraits of his boss for some business-y thing she's got to have a portrait for.  So we took a few minutes and I got to play photographer for a little while.  It was fun.  Then the hubble and I headed over to my parents' house to pick up some of my dad's worldfamous pizza leftovers since we missed it yesterday courtesy of the weather.  Now I'm working a bit on my website (coming soon!) and playing around with some old photos.  Oh yeah, I'm also doing laundry...yawn.

Without further ado, here is the recipe for Sour Cream Apple Pie.  Now don't cringe, because for any of you who don't really like sour cream, it is not detectable at all in the finished product (I promise!)

SOUR CREAM APPLE PIE
Ingredients:
3-4 small green apples (2.5 cups worth, when diced small)
1 cup sugar
2 tsp. flour
1/2 tsp. salt
1 cup sour cream
1 egg (beaten)
1 tsp. vanilla
1 9" pie crust, unbaked.

Place pie crust in pie pan.  Mix sugar, flour, and salt.  Add in sour cream, egg and vanilla. Stir.  Finely dice green apples and quickly (so they do not brown) fold into the mixture.  Pour into pie crust and bake for 25 minutes at 450 degrees (F).  This is what it should look like after the first 25 minutes.

After 25 minutes, remove from oven.  Add topping (see below) to the top of the pie and bake for an additional 10 minutes.

Topping:
6 tablespoons flour
3/4 tsp. cinnamon
1/3 cup butter (about 5-6 tablespoons)
1/2 cup sugar
Crumble together with fingers and sprinkle over pie.  This is what I should look like after the topping and ten-minute baking.

It's good to let the pie set a little while before serving it.  Enjoy!

Well blogfriends, I am going to continue working on my website and these portraits from today.  I can't believe the weekend is 50% over!  Tomorrow I'm going to take a crack at using some of our leftover beef roast to make homemade soup.  I've made tons of different kinds of soups before, but never beef-vegetable.  You can't improve upon perfection, which is why I usually reserve beef-veggie soup for my grandma and dad who make the BEST.