A crowd favorite!! Thanks Suzan Honey!
Sour Cream Pastry Dough

• 2 1/2 sticks of cold unsalted butter, cut into cubes 
• and chilled
• 3 1/4 cups all-purpose flour
• 1 tsp salt
• 1 1/4 cup well-chilled sour cream
• 4–6 tbsp ice water

Place dry ingredients in food processor and pulse to mix.
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 
future use.
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.

Pie Filling

• 4–5 apples-peeled, cored, sliced 
• 8 oz. granulated sugar
• 1/2 cup flour
• 1 tsp vanilla
• salt—to taste
• 16 oz. sour cream

Preheat oven to 350º
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

Topping

• 1 cup pecans
• 1/2 cup flour
• 1/4 cup brown sugar
• 1/4 cup granulated sugar
• 5 oz. unsalted butter
• 1 tsp cinnamon

Combine all ingredients in food processor and process

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