European Sour Cream Apple Pie

Crust: 2/3 c Butter

1/4 c Maple syrup

1/2 c Cream cheese

1 Egg

1 tb Orange rind; grated

1 ts Vanilla extract

2 1/4 c Flour; unbleached

1/2 ts Baking powder

Filling: 2 lb Green apples

Topping: 1/2 c Sour cream

1/4 c Maple syrup

2 tb Lemon juice

1/4 ts Nutmeg

For the crust, blend together butter, maple syrup, cream cheese, egg, orange rind and vanilla. Add flour and baking powder. Roll out crust on a floured surface with a floured rolling pin. This dough is soft. Roll to 1/3-inch thickness.

Fit or pat the dough into 7-inch pie plate. Cut apples into 1/8-inch slices and arrange in a circular pattern on dough in pie plate. Refrigerate 1/2 hour. Combine sour cream, maple syrup and lemon juice. Spoon over

chilled apples. Sprinkle nutmeg on top. Bake at 350 degrees for 30 minutes.

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