Spiced Streusel Sour Cream Apple Pie - cooking recipe

Ingredients

Streusel Topping
2/3 cup walnuts
1/2 cup packed light brown sugar
1/4 cup yellow cornmeal
1/4 cup all-purpose flour
3/4 teaspoon cinnamon
1/2 teaspoon ground nutmeg
5 tablespoons unsalted butter, chilled, cut into small pieces
Filling
2 1/4 lbs granny smith apples, peeled, quartered, cored, cut into 1/2-inch-thick wedges (about 6 medium)
1/2 cup sour cream
1/4 cup sugar
2 tablespoons all-purpose flour
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 prepared pie crust

Preparation

For streusel topping: Combine nuts, brown sugar, cornmeal, flour, cinnamon, and nutmeg in food processor and pulse on/off until nuts are finely chopped. Add butter and process until small moist clumps form. (Can be prepared 1 day ahead. Cover and refrigerate.).
For filling: Position rack in center of oven and preheat to 375 degrees. Toss apples with sour cream in large bowl to coat. Mix sugar, flour, cinnamon, nutmeg, and cloves in a small bowl. Sprinkle mixture over apples and toss to coat.
Transfer filling to prepared crust. Sprinkle streusel topping over apples, covering completely. Bake pie until apples are tender and streusel is golden, tenting pie if streusel browns too quickly, about 1 hour. Transfer pie to rack and cool slightly.
Serve pie slightly warm or at room temperature (and definitely with some vanilla ice cream!).