A creamy apple filling and a crunchy topping distinguish this variation.

HINT: The pie is baked for 35 minutes before the topping is added. If the topping or crust brown too quickly, use foil to cover the darker areas.

Tink

*When I dream, I cook and bake like an artist!*

Sour Cream And Apple Crumble Pie

INGREDIENTS
Crust:
1 1/2 cups flour
3 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 pound unsalted butter
3-4 teaspoons Calvados or apple cider

Filling:
6-8 tart apples
1 egg, slightly beaten
1 1/4 cups sour cream
3/4 cups sugar
1/2 teasppon salt
2 teaspoons vanilla
1/4 cup flour

Topping:
1/3 cup brown sugar
1/3 cup white suagr
1 teaspoon cinnamon
1/2 cup flour
1 cup coarsely chopped walnuts
5 tablesoons melted butter
pinch of salt

INSTRUCTIONS

Crust:
STEP 1 – Sift flour, sugar, salt and cinamon in bowl.
STEP 2 – Cut in butter.
STEP 3 – Add enough apple cider or Calvados to hold dough together.
STEP 4 – Form into a ball.
STEP 5 – Flatten slightly and roll on lightly floured surface.
STEP 6 – Put into a 9″ deep pie pan.

Filling:
STEP 1 – Pare and thinly slice aples.
STEP 2 – Mix eggs, sour cream, sugar, salt, flour and vanilla.
STEP 3 – Add to apples and toss to coat. Lightly spoon into crust.

Preheat oven 450 F
STEP 1 – Bake 10 minutes at 450 degrees.
STEP 2 – Reduce to 350 degrees and bake an additional 40-45 minutes.

Topping:
STEP 1 – Mix sugar, cinnamon, flour, salt, and nuts.
STEP 2 – Add melted butter and mix well.
STEP 3 – After pie has been in oven for 35 minutes, spread topping over pie and continue to bake until golden brown.