*  Exported from  MasterCook  *
 
                       Apple-Sour Cream Streusel Tart
 
 Recipe By     : Woman’s Day 9/15/98
 Serving Size  : 8    Preparation Time :0:45
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Dough:
    1      Cup           Flour
    2      Tablespoons   Sugar
      1/4  Teaspoon      Salt
    6      Tablespoons   Cold Butter Or Margarine -- Cut In Small Pieces
    2      Tablespoons   Ice Water
                         Streusel:
      3/4  Cup           Pecans -- Coarsely Chopped
      1/2  Cup           Each, Flour And Sugar
      1/3  Cup           Cold Stick Butter Or Margarine (Not Spread) -- 
 Cut In Small Pieces
      1/2  Teaspoon      Ground Cinnamon
                         Filling:
    1      Cup           (8 Oz) Reduced-Fat Sour Cream
      1/2  Cup           Sugar
    1      Large         Egg
    2      Tablespoons   Flour
      1/2  Teaspoon      Vanilla Extract
    1 1/4  Pounds        (3 Medium) Granny Smith Apples, Peeled,
                         Quartered, Cored And Cut In Thin Slices
 
 1.  To make dough in food processor:  Pulse flour, sugar, salt and 
 butter until coarse crumbs form.  Sprinkle water over crumbs; pulse just 
 until mixture clumps together.  Remove blade, then dough.
 
 By hand:  Mix flour, sugar and salt in a medium bowl.  Cut in butter 
 with a pastry blender until mixture resembles coarse crumbs.  Sprinkle 
 with water and stir with a fork until mixture clumps together to form a 
 dough.  Shape into a 1/2-inch-thick disk.
 
 2.  Place dough into a 9-in. tart pan with removable bottom.  Firmly 
 press dough over bottom and up sides of pan.  Place in freezer.  Heat 
 oven to 375 degrees F.
 
 3.  Press a sheet of foil onto dough.  Bake 15 minutes or until crust is 
 dry.  Remove foil (reserve for possible later use); bake crust 10 
 minutes longer or until starting to brown around top edge.  Cool in pan 
 on a wire rack.
 
 4.  Meanwhile place Streusel ingredients in a medium bowl and rub 
 together with fingers until crumbly.  Refrigerate.
 
 5.  FIlling:  Whisk sour cream, sugar, egg, flour and extract in a large 
 bowl until blended.  Add apple slices and toss to mix.  Spread in pie 
 plate; sprinkle streusel evenly over top (yes, there’s a lot).
 
 6.  Bake 1 hour or until streusel is lightly browned and apples are 
 tender when pierced.  (If nuts in streusel brown too quickly, drape the 
 resered foil loosely over the pie.)
 
 7.  Remove to a wire rack.  Cool completely before removing pan sides.  
 Serve at room temperature or refrigerate up to 2 days.
 
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