-CRUST-
1 3/4 c All-purpose flour
1/4 c Sugar
1 ts Cinnamon
1/2 ts Salt
1/2 c Butter
2 tb Butter
1/4 c Water or apple cider
FILLING
8 McIntosh apples
– peeled, cored & sliced
1 2/3 c Sour cream
1 c Sugar
1/3 c All-purpose flour
1 Egg
2 ts Vanilla
1/2 ts Salt
TOPPING
1 c Chopped walnuts
1/2 c All-purpose flour
1/3 c Brown sugar, firmly packed
1/3 c Granulated sugar
1 tb Cinnamon
1 pn Salt
1/2 c Butter; room temperature
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 mixture 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 pastry into pan and flute high edge. Set
aside.
For filling: Preheat oven to 450 F. Combine all ingredients in large
bowl and mix well. Spoon into crust. Bake 10 minutes. Reduce oven
temperature to 350 F and continue baking until filling is slightly
puffed and golden brown, about 40 minutes. (If edges of crust begin
to brown too quickly, cover with strips of aluminum foil.)
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 minutes longer.
Yields
8 Servings