FROM TONY WAAG, ARTISTIC DIRECTOR OF AMERICAN TAP DANCE FOUNDATION
“I am truly someone you would call a pie guy! I LOVE pie! My mom always made me a pie for my birthday. Not a cake. A pie! Actually, she would often bake TWO, one for me and then one for the rest of the family. Coconut Cream, Banana Cream, Chocolate Cream, Apple, Peach, Cherry, Lemon Meringue, Rhubarb, Pecan, Pumpkin, Peanut Butter, even Mincemeat. But my absolute favorite pie to this day is a Sour Cream Apple. In 1980 my mom (Norma Jean Dinkelman) sent me this recipe. (See original index cards for the crust AND the pie)
I have made dozens of these over the years, for birthdays, holidays, even for a pie ‘off’ once, which I won of course.”
SERVES:
8
PREP TIME:
30 MIN, plus refrigerating
TOTAL TIME:
1 HR 45 MIN
1/8 tsp salt
3/4 cup sugar
1 unbeaten egg
1 cup sour cream
1 tsp vanilla extract
1/4 tsp nutmeg
Beat all filling ingredients to thin batter.
Blend in 2 cups of diced apples, pour into the unbaked shell (see best pie crust below). Preheat oven to 400 degrees, for 15 minutes. 350 degrees for 30 minutes. Remove from oven.
Note: I actually use 1/2 butter & 1/2 Crisco!
Note: And that’s 1/2 tsp of salt NOT 1 tsp!
INGREDIENTS FOR THE CRUMB TOPPING
1/3 cup of sugar
1/3 cup of flour
1 tsp cinnamon
1/4 cup of butter (don’t melt, use cold butter)
Mix and sprinkle over pie. Bake at 400 degrees for 10 minutes.
INGREDIENTS FOR THE PIE CRUST
2 cups of sifted flour
1 tsp salt
3/4 cup of Crisco
1/4 cup of Water
Mix until it is all pea size, then add water and mix until a little sticky, but can be rolled out on flour surface with out falling apart. Put into pie shell and bake for about 20 minutes or until brown.
Tony Waag’s mom’s original index card recipe
Sas Selfjord, Director of the Vancouver International Tap Dance Festival & Tony Waag at a “Pie-Off” in 2014