Dutch Apple Sour Cream Pie

1 egg, lightly beaten
1 ½ cups (12 oz) sour cream Crumb Topping:
1 cup sugar ½ cup brown sugar, packed
3 Tbsp flour ½ cup flour
½ tsp vanilla ¼ cup cold butter
3 cups thinly sliced peeled tart apples
1 unbaked pastry shell (9”)

In large bowl, combine the egg, sour cream, sugar, flour, & vanilla. Stir in apples. Pour into pastry shell. Bake at 375° for 30 minutes.

Meanwhile, combine brown sugar & flour. Cut in butter until mixture resemble coarse crumbs.
Sprinkle over pie.

Return to the oven for 10-15 minutes or until filling is set & topping is golden brown.

Cool completely on a wire rack. Refrigerate leftovers.

White Chocolate Raspberry Cheesecake

Filling:
3 packages (8 oz) cream cheese, softened
¾ cups sugar
1/3 cup sour cream

Crust:
3 Tbsp flour 1 ½ cup graham cracker crumbs
1 tsp vanilla ¼ cup sugar
3 eggs, lightly beaten 1/3 cup butter, melted
1 package vanilla or white chips
¼ cup seedless raspberry jam

In a small bowl, combine the graham cracker crumbs, sugar, & butter. Press onto the bottom of a greased 9” spring form pan; set aside.

In a large mixing bowl, beat cream cheese & sugar until smooth. Beat in the sour cream, flour, & vanilla. Add eggs; beat on low speed just until combined. Fold in the chips. Pour over crust.

In a microwave-safe bowl, melt raspberry jam; stir until smooth. Drop by teaspoonfuls over batter; cut through batter with a knife to swirl.

Place pan on a double thickness of heavy-duty foil (about 16 sq.”). Securely wrap foil around pan.
Place in a large baking pan; add 1” of hot water to larger pan.

Bake at 325° for 80-85 minutes or until center is just set. Cool on wire rack for 10 minutes.

Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

Remove sides of pan.

Key Lime Pie

4 large or extra large egg yolks
1 14 oz can sweetened condensed milk
1/2 cup fresh key lime juice (approximately 12 key limes)
2 tap grated lime peel, green portion only
Whipping cream for garnish (optional)

Crust:
16 graham crackers, crushed
3 Tbsp sugar
1/2 cup margarine or butter

Mix the crust ingredients and place them into a 9" pie plate. Bake in a preheated 350 oven for 10-12 minutes, until lightly browned. Place on a wrack to cool.

Use an electric mixer and beat egg yolks until they are thick and turn to a light yellow, don't over mix. Turn the mixer off and add the sweetened condense milk. turn speed to low and mix in half of the lime juice. Once the juice is incorporated add the other half of the juice and zest, continue to mix until blended (just a few seconds). Pour the mixture into the pie shell and bake at 350 for 12 minutes to set the yolks and kill any salmonella in the eggs.

Serve with a lime wedge and dollop of whipped cream, if desired.