A crowd favorite!! Thanks Suzan Honey!
Sour Cream Pastry Dough
Sprinkle in butter cubes and pulse. Do this in several
batches just pulsing each time to coat butter.
When all butter is in, pulse longer until all cubes are no
larger than pea size.
Add sour cream in same manner.
Add ice water a couple tablespoons at a time until dough
forms a ball that spins around.
Remove and chill for at least 30 minutes, or freeze for
NOTE: Water amount may vary from humidity so don’t
worry if you have to add more.
This recipe makes about 3 pie shell bottoms. Can use for
top shells also.
Place sliced apples in an unbaked pie shell (above)
Combine all other ingredients in food processor and process
Pour over apples
Make topping and cover pie
Cook approximately 40–45 minutes
1 lb. Maryland crabmeat
1 chicken or beef bouillon cube
1 c. boiling water
1/4 c. finely chopped onions
¼ c. finely chopped mushrooms
¼ c. finely chopped celery (optional)
2 tbsp. flour
Parsley flakes for garnish (optional)
Old Bay seasoning to taste (not optional!!)
1 tsp. salt
1/4 tsp. celery salt
1/8 tsp. pepper
1/4 c. butter (I usually end up adding more butter and flour to thicken the soup)
1 qt. milk
1/4 c. sherry (I always use more of this!)
Dissolve bouillon cube in water or use 1 cup of chicken stock. In 4 quart saucepan, cook onion and mushrooms in butter until tender. Blend in flour and seasonings. To thicken the soup, I often have to add more flour and butter (roux). Add milk and bouillon gradually and cook over medium heat, stirring constantly, until mixture thickens enough to coat spoon. Stir in crabmeat and heat but do not boil. Garnish with parsley flakes before serving. Makes around 8 servings.
Recipe provided by Ken Kolodner