Apple Crumb Pie

Pastry for 9 inch single crust pie

6 cups chopped, peeled apples (or reconstituted dried apples*)

2 Tbsp Butter, melted

2 Tbsp sour cream

4 tsp lemon juice

1/2 cup sugar

1 Tbsp flour

1/2 tsp cinnamon

1/2 tsp nutmeg

Topping:

1/2 cup flour

1/2 cup sugar

1/4 cup cold butter

*To reconstitute dried apples, pour boiling water over dried apples, both in equal amounts.  Let sit a few minutes until apples are soft.

Line a 9-in. pie plate with pastry.  In a bowl, combine the apples, butter, sour cream, lemon juice, sugar, flour, cinnamon and nutmeg.  Spoon in to pastry shell.  For topping, combine flour and sugar in a bowl.  Cut in butter until mixture resembles coarse crumbs.  Sprinkle over filling.

Bake at 375 for 45-50 minutes or until the filling is bubbly and the apples are tender. Cool on a wire rack.

This is a recipe I got from Taste of Home.  I made it with the storage apples, and let the sisters in our cannery outing sample it.  They all asked for the recipe.  Since it has sour cream, I'm not sure how practical it would be in an emergency, but for rotating food storage and using up old apples, it's great.