Marlboro-Colts Neck Patch Reader Gets Recipe Featured in National PatchCooks Post

Last week, knee deep in u-pick apples, we called on Patch readers to share their very best apple pie recipes and trade secrets.

Andrea Munk from Marlboro, NJ shared one that we can't wait to try, from Grandma Bubi! (How can anything from a Grandma Bubi not be good?) 
You'll notice right away it departs a bit from the classic pie dough adding sour cream and bread crumbs. Let us know how it works for you!

Grandma Bubi's Apple Pie

Pie Crust

In mixer bowl, add 2 egg yolks, 15 heaping Tablespoons of all purpose flour, 3 level Tablespoons of sugar, 1/2 lb. of softened butter (two sticks), dash of salt and 1/4 cup of sour cream. Blend together.

Separate in 2 parts in wax paper. Put in freezer for 1 hour.

Roll out one section of crust and place in pie pan. (Munk suggests using wax paper and flour to prevent sticking.) Take 1/2 cup of plain bread crumbs and layer onto the pie crust.

Apples: 6 Granny Smith apples. Peel and cut into small slices. Add 1 cup of sugar and 3 Tablespoons of cinnamon. Take a 1/2 lemon and squeeze into apples.

Place the apples into the pie pan evenly.

Roll out other 1/2 of crust and place on the top of the apples. Take 1 egg yolk and spread on the top of the crust

Bake at 350 degrees for 45 minutes.