I remember making this recipes when I was young and loved it and praise be to God that I found it again. I used seedless blackberry jam because that is what I had on hand and turned out so good, my Sunday School class thought so too.

Easy and delicious!

Okay call me cheater. Instead of peeling and slicing fresh apples I used 2 cans of Lucky Leaf apple pie filling. Sure was a lot easier though! I adjusted the sugar and flour because it is already sweetened and thickened. I used about ¼ cup more brown sugar and only about 1 tbsp. flour. And I left out the lemon juice too because the filling evidently already has something like that in it to keep the apples from turning brown. There’s no cinnamon or nutmeg or any spices in this brand so I gather you are supposed to add your own anyway. In a bowl I stirred the brown sugar, flour, spices and sour cream into the apples. Ha, ha, I also melted the butter for the apples in the microwave and then forgot it was there so it got left out. Pie still came out great so I didn’t blab my mistake. I made the crumb topping with brown sugar and a dash of cinnamon and nutmeg. I watched my baking time since the apples were already mostly soft cooked from the can but it took about the same time until it was hot and I even added another 10 mins. to crisp up my topping a little more. I froze this pie for a few days while we finished another I had made and thawed it overnight in the fridge. Quite successful and just like fresh especially if you microwave the pieces to warm them a bit for serving.