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APPLE SOUR CREAM PIE



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 inbutter using pastry blender or 2 knives until mixture resembles coarse meal.Add water and toss misture gently with fork until evenly moistened. Gathergently into ball. Transfer to lightly floured board and roll into circleslightly larger than a deep 10-inch pie plate. Ease pastr into pan and flutehigh edge.

For filling. Preheat oven to 450F. Combine all ingredients in large bowland mix well. Spoon into crust. Bake 10 min. Reduce oven temp to 350F andcontinue baking until filling slightly puffed and golden brown (about 40min).

For topping: Meanwhile, combine walnuts, flour, sugars, cinnamon and saltin medium bowl and mix well. Blend in butter until mixture is crumbly. Spoonover pie and bake 15 min longer.