Apple Crumb Deep Dish Pie - cooking recipe

Ingredients

1 large pastry pie crust (to fit bottom of a 9 or 10-inch deep dish pie plate)
7 -8 large baking apples (Granny Smith is best!)
1/2 lemon, juice of
3 tablespoons sour cream
1 1/2 tablespoons flour
1/3 cup white sugar
1/2 teaspoon cinnamon
1/2 nutmeg
3 tablespoons melted butter
CRUMB TOPPING
1/2 cup flour
1/2 cup sugar
1/4 cup cold butter

Preparation

Line the bottom of a deep dish pie plate with pastry, flute edges.
Peel and slice apples thinly and place in a bowl.
Squeeze the lemon juice over the sliced apples; toss to coat with the juice.
Then mix in the 3 tablespoons sour cream, mix well; set aside.
Prepare the crumb topping.
To make the crumb topping: in a small bowl mix the flour and sugar together; cut in the cold butter until crumbly.
In another small bowl, mix the 1-1/2 tablespoon flour, 1/3 cup sugar, cinnamon and nutmeg.
Pour the flour mixture over the apples; toss well to coat.
Spoon the apple mixture into prepared pie shell.
Drizzle with the 3 tablespoons melted butter.
Sprinkle with the crumb topping.
Place the pie on a foil-lined cookie sheet (too catch any spills).
Bake on the lowest oven rack position at 375 degrees for approximately 1 hour, or until the filling is bubbly and apples feel soft.
**Note** if you find that the topping is browning too much, cover lightly with foil.