This Pennsylvania Dutch recipe is very common in our area. This pie is sweeter and richer than the apple pie I usually make with a crumb crust, but is preferred by some people.
Pastry for single crust 9"pie plate
1 cup brown sugar
2 tbsp butter
1/3 cup flour
2/3 cup thick cream, sweet or sour
3/4 tsp cinnamon
1/8 tsp salt
Peel and quarter enough apples to fill a pie shell (5-7 apples). Make a crumb mixture with the butter, sugar, salt and flour. Sprinkle 1/3 of crumb mixture on the bottom of the pie crust. Arrange quartered apples closely together on pie shell. Put remaining crumbs on top. Put spoonfuls of cream over the crumbs here and there and let the cream run down between the apples. Sprinkle with cinnamon.
Bake at 415F for 12 minutes and for 30-40 minutes at 350F.
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