INGREDIENTS AND DIRECTIONS:

1 unbaked chilled 9 inch pie shell
6-8 med. apples, pared, cored and sliced

Combine:

1 c. sour cream
2 tbsp. flour
3/4 c. sugar
3/4 tsp. cinnamon
1/2 tsp. salt
1 egg
1/2 tsp. vanilla

Preheat oven to 400 degrees. Fold apple slices into this mixture. Spoon into pie shell. Bake 15 minutes. Reduce oven to 350 degrees. Bake 20 minutes more. Sprinkle topping over pie and bake 10 to 15 minutes longer at 400 degrees.

TOPPING:

Combine in bowl and mix with finger tips:

1/3 c. flour
1/3 c. sugar
1/2 tsp. cinnamon
1/4 c. butter

INGREDIENTS:

SAUCE MIXTURE:

2 tbsp. flour
1 tsp. cinnamon
1 (6 oz.) can sugarless apple juice, thawed
1/4 tsp. salt (optional)
2 tbsp. butter
6 to 8 apples, sliced

TOPPING FOR FRENCH APPLE PIE:

1 c. oatmeal
1/3 c. butter
1 tsp. cinnamon
4 pkgs. artificial white sugar

DIRECTIONS:

Blend topping ingredients well, crumb on top.

Cook and stir sauce mixture until thickened. Put sliced apples in cooked mixture, coating well. Place sauce mixture and apples in pie shell, dot with butter. Crumble topping on top. Bake 15 minutes at 450 degrees, then bake 30 minutes at 350 degrees.

OPTIONAL: Add 2 to 3 drops cinnamon oil into sauce mixture plus 2 drops red food coloring.

INGREDIENTS:

1 c. fresh or frozen cranberries
3/4 c. sugar
1 tbsp. cornstarch
2 tbsp. apple cider or water
1 (15 oz.) pkg. Pillsbury All Ready Pie Crusts
5 c. (4 lg.) sliced, peeled apples
2/3 c. sugar
2 tbsp. cornstarch
1 tsp. milk
2 tsp. sugar

DIRECTIONS:

In small saucepan, combine cranberries, 3/4 cup sugar, 1 tablespoon cornstarch and apple cider or water. Bring to full boil over medium heat, stirring frequently; boil gently 5 minutes. Cool 15-20 minutes.

Prepare pie crust according to package directions for two-crust pie using 9 inch pie pan.

Heat oven to 425 degrees. In large bowl, combine apples, 2/3 cup sugar and 2 tablespoons cornstarch; toss to coat apples. Stir in cooled cranberry mixture; toss lightly. Spoon into pie crust lined pan. Top with second crust; seal and flute edges. Cut slits in top crust; brush with milk and sprinkle with 2 teaspoons sugar.

Bake at 425 degrees for 45-55 minutes or until golden brown and apples are tender. Cover edge of pie crust with strips of foil after 15-20 minutes of baking to prevent excessive browning. 8 servings.