Custard Apple Pie

I found this recipe when I was looking for an alternative to double crusted apple pie but a little fancier than the Dutch version. This actually calls for peaches instead of apples, but having none on hand and "baker's itch" I substituted apples,added the cinnamon,and it turned out so well that I have yet to try it with peaches. I like it best served a little warm.

• Ready In: 1 hr
• Serves: 8

Ingredients

• CUSTARD

• 1  9-inch pie shell
• 5 -6  large golden delicious apples
• 8  ounces sour cream
• 3  large  egg yolks
• 1  cup sugar
• 1⁄4 cup all-purpose flour
• 1  teaspoon vanilla
• 1 1⁄2 teaspoons cinnamon

• STREUSAL TOPPING

• 4  tablespoons butter or 4  tablespoons margarine
• 1⁄2 cup all-purpose flour
• 1⁄4 cup sugar

Directions

1. Preheat oven to 425.
2. Core, peel and slice apples to 1/4" thick.
3. In piecrust, arrange the apple slices in concentric circles, overlapping them slightly.
4. Beat sour cream, egg yolks, sugar, flour, vanilla and cinnamon with wire whisk until just blended; pour over apples.
5. Bake pie 30 min, or until custard mixture is beginning to set.
6. Meanwhile, prepare STREUSAL TOPPING: In small bowl, with hand, combine butter or margarine, flour and sugar until mixture resembles coarse crumbs.
7. After pie has baked 30 min, evenly sprinkle topping over apples and custard.
8. Bake 15 min longer or until topping is golden and knife inserted in center of pie comes out clean.
9. If crust browns too rapidly, cover with foil.
10. Cool at least one hour.