6 or 8 apples
1 c. sour cream
1 c. brown sugar
1/2 c. granulated sugar
1 tsp. cinnamon
2 tbsp. flour
1 tbsp. quick cooking tapioca

Wash, pare and quarter the apples. Combine the flour and tapioca and pat into bottom and sides of an unbaked pie shell.

Combine cream, sugar and cinnamon, dip each apple section in this cream mixture, then place in an unbaked pastry shell.

After pie shell is filled, pour the remaining cream mixture over the apple sections and place in a preheated oven of 400 degrees.

After 15 minutes reduce the temperature to 350 degrees and continue baking for 1 hour, or until the apples are tender. The amounts listed here are sufficient for an 8 1/2 inch pie.

This Dutch Apple Pie may be served hot or cold. When served cold a topping of whipped cream or Cool Whip may be added.