Makes 1 10" Pie
CRUST
13/4 cups all purpose flour
1/4 cup sugar
1 t cinnamon
1/2 t salt
1/2 cup plus 2 Tb butter
1/4 water or apple cider
FILLING
7 to 8 McIntosh or Pippen Apples
(peeled, cored and sliced)
1 2/3 cups sour cream
1 cup sugar
1/3 cup sugar
1 egg
2 t vanilla
1/2 t salt
TOPPING
1 1/2 cups chopped walnuts
1 cup all purpose flour
2/3 cup firm packed brown sugar
2/3 cup sugar
2 Tb cinnamon
pinch salt
1 cup butter, room temp
For crust: Combine flour, sugar, cinnamon and salt in medium bowl. cut in
butter using pastry blender or 2 knives until mixture resembles coarse meal.
Add water and toss misture gently with fork until evenly moistened. Gather
gently into ball. Transfer to lightly floured board and roll into circle
slightly larger than a deep 10-inch pie plate. Ease pastr into pan and flute
high edge.
For filling. Preheat oven to 450F. Combine all ingredients in large bowl
and mix well. Spoon into crust. Bake 10 min. Reduce oven temp to 350F and
continue baking until filling slightly puffed and golden brown (about 40
min).
For topping: Meanwhile, combine walnuts, flour, sugars, cinnamon and salt
in medium bowl and mix well. Blend in butter until mixture is crumbly. Spoon
over pie and bake 15 min longer.