Easy As Apple Pie

I am trying new apple recipes. Yes, I cheated and tried these pies. They are great. Steve and I both liked the Sour Cream the best, but we will definitely be making both pies again.
Sour Cream Apple Pie with Streusel Topping
Filling:
1 c. sour cream
2/3 sugar
2 TB. flour
1/4 tsp. salt
1 tsp. vanilla
1 egg
3 c. peeled thinly sliced apples
1 9 in pie shell, frozen or chilled in the freezer at least 30 minutes

Topping:
1/2 c. brown sugar packed
1/3 c. flour
1/4 c. butter room temperature
1/2 tsp. cinnamon

Preheat oven to 400*. Beat together sour cream, sugar, flour, salt, vanilla and egg. (You can beat by hand, which I did.) Add apples, mixing carefully to coat well. Put filling into shell and bake at 400* for 25 minutes. Remove from oven and sprinkle with Cinnamon Crumb Topping. Bake an additional 20 minutes. Let cool an hour before serving. Serves 8.

Yummy crunchy Caramel Apple Pie

Pastry for single crust pie...( I just buy the pastry from Pillsbury or Western Family)
1/2 c. sugar
3 TB. flour
1tsp. cinnamon
1/8 tsp salt
6 c. thinly sliced peeled apples

Crumb Topping
1 c. packed brown sugar
1/2 c flour
1/2 c. quick cooking rolled oats
1/2 c. butter

Final Topping
1/4 c. caramel ice cream topping
1/2 c. chopped pecans

In a large mixing bowl, stir together the sugar,flour,cinnamon and salt. Add apple slices and gently toss until they are well coated. Tranfer to pie shell.
For crumb topping: Stir together brown sugar, flour and oats. Using a pastry blender, cut in the butter until the topping resemble coarse crumbs. Sprinkle over apple mixture in pie. To prevent overbrowning while baking, cover edge of pan with foil. Bake at 375* for 25 minutes. Remove foil and bake 25 -30 minutes longer. (I actually raised the temp after 25 minutes to add the sour cream pie- it worked great). Remove from oven, Drizzle top with caramel topping and sprinkle with pecans. Cool on wire rack.

Chicken Pizza Packets

Lacey sent me this recipe. I haven't tried it yet, but she loved it. I plan on trying it soon.

1 pound boneless skinless chicken breasts, cut into 1 inch pieces
2 TB Olive Oil
1 small zucchini thinly sliced
16 pepperoni slices
1 small pepper, julienned
1 small onion, sliced
1/2 tsp. oregano
1/2 tsp basil
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp. pepper
1 c. halved cherry tomatoes (Mark's mom just used regular tomatoes. It tasted great!)
1/2 c shredded mozzarella cheese
1/2 c shredded Parmesan cheese

In a large bowl combine the first 11 ingredients. Coat 4 pieces of heavy duty foil, about 12 inches square with cooking spray. Place a quarter of the chicken mixture in the center of each piece of foil.Fold foil around mixture. Seal tightly. Grill covered over medium high heat for 15- 18 minutes or until juices run clear. (You could do it in the ove, just make sure to place a cookie sheet under it to catch the juices. Or if you are feeling adventurous.do it in the fire!) Carefully open each packet. Sprinkle it with tomatoes and cheeses. Seal loosely and grill 2 minutes more or until cheese is melted. Serves 4.