--- ----------------crust-------------------- - 1 recipe pate brisee

--------------------------topping--------- -- € 3 tb unsalted butter -- softened

1/4 c plus 2 tb sugar

1 t cinnamon

2 tb all-purpose flour

--------------------------filling--------- -- € 1 1/3 c sour cream

2/3 c sugar

1/4 t salt

2 ts vanilla

2 large eggs

3 tb all-purpose flour

5 large granny smith apples

-- (about 2 1/4 lbs) -------------------ginger whipped -- € cream------------------- 1 1/2 c well-chilled heavy cream

3 tb confectioner's sugar

1/2 t ground ginger

1/4 c finely chopped candied gingr

: Roll out the dough 1/8 inch thick on a lightly floured surface, fit it into a 10-inch (6 cup capacity) pie plate, and flute the edge decoratively. Chill the shell while making the topping and the filling. : Make the topping: In a small bowl blend together the butter, the sugar, the cinnamon, and the flour until the mixture is combined well and chill the topping, covered, while making the filling. : Make the filling: In a large bowl whisk together the sour cream, the sugar, the salt, the vanilla, the eggs, and the flour until the mixture is smooth. Add the apples, peeled, cored, and sliced thin, and stir the filling until it is combined well. : Spoon the filling into the chilled shell, smoothing the top, and crumble the topping evenly over it. Bake the pie in the middle of a preheated 350F oven for 1 to 1 1/4 hours, or until it is golden and the appes are tender, transfer it to a rack, and let it cool completely. Serve the pie with the ginger whipped cream. : Ginger Whipped Cream: In a bowl with an electric mixer beat the cream until it just holds stiff peaks, add the sugar and the ginger, and beat the mixture until it holds stiff peaks. Fold in the 1/4 cup candied ginger, transfer the whipped cream to a serving bowl, and garnish it with the additional candied ginger. Makes about 3 cups. From Gourmet Magazine By "Lloyd A. Carver" <lloyd2@mindspring.com> on Jan 5, 1996