Special Sour Cream Apple Pie - cooking recipe

Ingredients

CRUST
1 3/4 cups flour
1/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
10 tablespoons very cold butter
1/4 cup apple cider or 1/4 cup cold water
FILLING
8 mcintosh apples, peeled,cored and thinly sliced
1 2/3 cups sour cream (not low-fat)
1 cup sugar
1/3 cup flour
1 egg
2 teaspoons vanilla
1/2 teaspoon salt
TOPPING
1 cup chopped walnuts
1/2 cup flour
1/3 cup firmly-packed brown sugar
1/3 cup white sugar
1 tablespoon cinnamon
1 pinch salt
1/2 cup butter, softened (no substitutions)

Preparation

To prepare the crust: Prepare a 10-inch deep-dish pie plate.
In a medium bowl, combine flour, sugar, cinnamon and salt.
Cut in the cold butter using a pastry blender, until mixture resembles coarse meal.
Add water; toss gently with a fork until evenly moistened.
Gather gently into a ball.
Transfer to lightly floured board.
Roll into a circle slightly larger than a deep 10-inch pie plate.
Ease pastry into pan, and flute the high edge; set aside.
For the filling: Set oven to 450 degrees.
In a large bowl, combine all filling ingredients; mix well.
Spoon into crust.
Bake for 10 minutes.
Reduce oven temperature to 350 degrees, 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 foil.
For topping: Meanwhile, combine walnuts, flour, sugars, cinnamon and salt in a medium bowl; mix well.
Blend in room temperature butter until the mixture is crumbly.
Spoon over the pie; bake for 10-15 minutes longer.