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Large balloon whisk — whip cream, eggs, sauces, incorporate air
Grade A bourbon vanilla beans for custards, ice cream, extracts
Individual cups for perfectly shaped poached eggs
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Electric egg cooker — hard, soft, poached eggs, no guessing
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Large balloon whisk — whip cream, eggs, sauces, incorporate air
Grade A bourbon vanilla beans for custards, ice cream, extracts
Individual cups for perfectly shaped poached eggs
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Electric egg cooker — hard, soft, poached eggs, no guessing
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set oven to 450 degrees. in a bowl, combine 3/4 cup sugar and 2 tbsp flour; add in the sour cream, egg, vanilla and salt, beat until smooth. fold in the chopped apples; mix thoroughly. pour into pie crust. bake at 450 for 15 minutes; reduce the temperature to 325, and bake for 30 minutes more; remove from the oven. in a small bowl, combine 1/3 cup sugar, cinnamon, 1/3 cup flour and butter; mix thoroughly. sprinkle the mixture over the pie filling. return to oven; bake 20 more at 325 degrees. remove; let cool.