Reprising Apple Pie

DEAR SOS: How about a recipe for apple pie made with sour cream that once appeared in The Times?

--BARBARA

DEAR BARBARA: This sour cream apple pie recipe from Cedar Creek Inn in Palm Dessert appeared in 1984. We hope it’s the one you are looking for.

CEDAR CREEK SOUR CREAM APPLE PIE

WALNUT CRUST

1/2 cup chopped walnuts

1/2 cup butter

1 cup flour

FILLING

1 (8-ounce) package cream cheese, softened

1 cup powdered sugar

1 (8-ounce) carton frozen nondairy whipped topping

1 (1-pound 5-ounce) can apple pie filling

1/2 cup sour cream

1/8 teaspoon cinnamon

1/4 cup raisins

Chopped walnuts

WALNUT CRUST

Combine walnuts, butter and flour until well-mixed. Press into 10-inch pie plate. Bake at 350 degrees 25 minutes. Cool.

FILLING

Blend together cream cheese and powdered sugar until light and fluffy. Fold in whipped topping. Spread over Walnut Crust. Top with apple pie filling. Combine sour cream, cinnamon and raisins, mixing well. Spread over top of pie. Refrigerate until serving time. Sprinkle with chopped walnuts, as desired.

Makes 6 to 8 servings.

Each of 8 servings contains about:

735 calories; 242 mg sodium; 68 mg cholesterol; 36 grams fat; 105 grams carbohydrates; 5 grams protein; 1.32 grams fiber.

Quiche Goes to a Party

DEAR SOS: I’ve lost my recipe for no-crust quiche that I obtained from your column several years ago. It makes a great appetizer for a party when cut into small squares.

--BETH

DEAR BETH: Good idea. Here’s one of many such recipes in our file.

CRUSTLESS QUICHE

Oil

2 cups shredded Jack cheese

2 tablespoons flour

3 eggs

1 cup plus 2 tablespoons nonfat milk

3 tablespoons brandy

1 teaspoon seasoned salt

1/8 teaspoon hot pepper sauce

1/2 pound mushrooms, sliced

1 onion, chopped

Brush 9-inch skillet lightly with oil. Set aside 1/2 cup cheese. Toss remaining cheese with flour and set aside. Beat together eggs, milk, 2 tablespoons brandy, salt and hot pepper sauce. Stir in flour-coated cheese. Cook mushrooms and onion in remaining 1 tablespoon brandy, then add to egg mixture. Pour into skillet and sprinkle remaining 1/2 cup cheese on top. Cover and cook about 40 minutes over medium-low heat.

Makes 2 servings.

Each serving contains about:

622 calories; 675 mg sodium; 396 mg cholesterol; 36 grams fat; 24 grams carbohydrates; 39 grams protein; 1.12 grams fiber.