Use your favorite recipe
1 1/4 cups sour cream
3/4 cup granulated sugar
1/4 cup all purpose flour
1/4 teaspoon salt
2 teaspoons vanilla
6 cups Granny Smith apples, peeled, cored and sliced 1/4″ thick
1/2 cup all purpose flour
1 cup chopped walnuts
1/4 cup granulated sugar
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
3 tablespoons cold butter
Heat oven to 400 F.
Prepare piecrust and place in a 9″ glass or ceramic deep pie plate.
In a large bowl, combine all filling ingredients (except apples) and whisk together until well blended.
Fold in apples and mix until well coated.
Pour into the crust lined pie plate. Cover the edges of the piecrust with strips of foil.
Bake 15 minutes at 400°F. Reduce oven temperature to 350°F and bake 30 more minutes.
While the pie is baking, mix all topping ingredients (except butter). Cut in butter, using a pastry blender. Mixture should resemble coarse crumbs; refrigerate until ready to use.
Sprinkle the topping over pie; bake 20 to 25 minutes longer, or until the topping is golden brown. During the last 5 minutes remove the foil strips to get the crust edges golden brown.
Cool completely on a cooling rack.