same orchard we visited last year.
1 unbaked pie shell (9 inch!), bottom only
1 cup sour cream (can use light but not fat free)
1 cup sugar
6 Tbsp flour, divided (can use whole wheat)
1 tsp vanilla
1/4 tsp salt
3 cups peeled and chopped apples (can also use rhubarb or other fruit)
1/4 cup brown sugar, packed
3 Tbsp cold butter or margarine
Prepare bottom crust. Preheat oven to 375*F. Beat eggs, add sour cream. Stir in sugar, 2 Tbsp flour, vanilla, and salt. Mix well. Stir in fruit, pour into shell. Will be full! Bake for 15 minutes. Meanwhile, combine brown sugar and flour. Cut in butter until crumbly. After the pie has baked 15 minutes, pull out of the oven. Sprinkle crumbles even over top of pie. Return to oven for 20-25 minutes. Cool to set before serving. After one day (or if your kitchen is really warm) store in the fridge.
We used Sucanat in place of the sugar, and we used slightly less than a cup in the filling. I like to try to make desserts a bit healthier than they would be otherwise, and this is one way I do it.
Happy fall, y'all!