SOUNDS disgusting, TASTES divine

I grew up in a family of cooks. There is not a bad one in the bunch--from my Grandaddy to my own Daddy to my Momma and her Momma and everyone in between. We can take very few ingredients and make a wonderfully filling meal. We can take something that we measured completely wrong and fix it on the fly. My mother recently demolished a dessert. . .a sugar free lemon icebox pie in a graham cracker crust. I can't remember exactly how it happened--but the crust sort of got mixed in with the lemon filling, so she put it into muffin cups and served it anyway. Three people asked her for the recipe. . .WE CAN COOK. But when Tony and I first got married, I made what is known in the food world as a flop. I had gotten several cookbooks. . .and in an effort to use them, I found a recipe that looked like something Tony would enjoy.

In the Watts household, our refrigerator was filled with many strange and exotic things. . .the carcass of a deer in mid-processing, ducks that had just been scalded and picked, ground beef from cows that had been grazing in our pasture just a few days hence, 7-Up salad, wild duck dressing (and you felt like the lucky one if you found a piece of buckshot in your serving). But one thing I NEVER, EVER, EVER remember seeing in our fridge was sour cream.

Then I moved to Texas and was introduced to the world of TexMex and the many wonderful merits of sour cream. Tony and his sister in particular enjoy sour cream. . .Daisy brand, thank you. So when I saw a recipe for homemade sour cream macaroni and cheese, well it seemed to be something Tony would really enjoy.

Oh. My. Goodness. We tried to eat it--really we did. We were young, and newlywed, and poor, and hungry. . .but it just could not be eaten.

Since then I have been VERY careful of the new recipes I try--and I make sure thas sour cream would really and truly be a good addition.

That being said, allow me to introduce you to the SOUR CREAM APPLE PIE.

Before you go gagging, it is just about the most heavenly apple pie you will ever eat in your whole entire life. . .as my co-worker says, "It's the bomb-diggity." The recipe comes from our science teacher, Jim. The first time he handed me a dessert plate with this delicacy and said, "Try it. It's SOUR CREAM APPLE PIE." Well, I words cannot adequately describe the face I made. Nor can they describe how delicious this confection is. I urge you, if you like apple pie, or dessert, or anything really, really yummy to try it out. And it's VERY easy. The recipe follows:

SOUR CREAM APPLE PIE (and I'm not kidding)

4-5 Granny Smith apples, cored, peeled and sliced
1 C. sour cream
1 C. sugar
pinch salt
4 Tbsp. cornstarch or flour to thicken
1 pie crust (I used ready made)

Slap your pie crust in a pie plate. Slice the apples into the crust. Mix the other 4 ingredients together (it will be like pudding) and pour over the apples in the crust. Bake at 350 for one hour. . .you can turn the broiler on the last 4 minutes or so to brown the top if you like. Cool. Cut. Eat. And then you will quit laughing at me for suggesting such an ingredient.

REALLY. REALLY. GOOD. I have eaten several of Jim's pies, and tonight I have made my own. Tony does not yet know the secret ingredient. I will wait until after he eats the pie to tell him.

Addendum to the apple pie. . .
*There is no top crust
*I recommend browning the bottom crust a little before you put the apples and filling in it so it's not pasty
*I also prefer it at room temp. I put the remainder in the fridge last night, and I didn't like it as well cold. . .so you can either warm it up, or just eat it all after you cook it and it cools. :)
*Good Eatin'. . .I will own that our entire pie is already gone. . .it had not even 24 hours on this earth and is wholly consumed.