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Ingredients:
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1-3/4 cups sifted flour
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1/4 cup sugar
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1 tsp of ground cinnamon
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1/2 tsp salt
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2/3 cup of butter
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1/4 cup of water
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1-1/2 cups of sour cream (substitute: use sweet cream and sour artificially by adding lemon juice or vinegar)
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1 egg
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1 cup sugar
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1/4 cup of all-purpose flour
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1 tsp of vanilla
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1/2 tsp salt
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1-1/2 lb of McIntosh Apples; pared, cored and sliced
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1/2 cup butter (1 stick)
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1/2 cup of flour
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1/3 cup of sugar
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1/3 cup of brown sugar; firmly packed; light brown preferred
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3 tsp ground cinnamon
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1/4 tsp salt
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1 cup of chopped walnuts (optional)
Directions:
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Combine flour, sugar, cinnamon and salt in large bowl.
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Cut in butter with a pastry blender until consistency of coarse meal.
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Sprinkle in just enough water to moisten dough; then gather into ball.
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Preheat oven to 450 degrees.
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Roll out dough on a lightly floured surface to a 12 inch diameter.
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Place in a 10 inch pan or pyrex pie dish and flute edges.
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Chill until ready.
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Beat egg slightly in large bowl.
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Stir in sour cream, sugar, flour, vanilla and salt until mixture is smooth.
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Add sliced apples stirring gently until coated.
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Spoon filling into shell.
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Bake in preheated hot oven 450 degrees for 10 minutes; lower heat to 350 degrees then bake 35 minutes longer.
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While pie bakes prepare topping.
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Remove pie from oven and sprinkle topping evenly over pie.
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Return to oven at 350 degrees for 15 minutes or until topping is lightly browned.
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Cool on rack.
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In small bowl, blend above ingredients well by hand until crumbly.
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Follow directions 7 thru 9 in filling directions above.
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