Sour Cream Apple Pie
serves 10

Flaky Pie Crust Dough:
2 cups flour
1 1/2 Tbs. sugar
1/2 tsp. salt
1/2 cup and 2 Tbs. butter
1 large egg
2 Tbs. ice water

Filling:
2 cups apple, chopped finely
1 egg
1/4 tsp. salt
2 Tbs. flour
1/2 tsp. cinnamon
1 cup sour cream
3/4 c sugar
1 tsp. vanilla extract
1/2 tsp. nutmeg

Topping:
1/3 cup sugar
1/4 cup butter
1/2 cup nuts
1/3 cup flour
1 tsp. cinnamon

Flaky Pie Crust:
Mix together the flour, sugar, and salt in a large bowl. Cut the butter into small pieces and begin working it into the flour with a pastry cutter. Work with the dough until each piece of butter is the size of a raisin. Make sure to do this quickly.

Mix together the egg and water in a small bowl, then add that to the flour/butter mixture. Smear this mixture and knead through it with the heal of your hand until it barely holds together. Don't over-work the dough. Flatten the dough into a disc shape, wrap it in plastic, and chill in refrigerator for at least 30 minutes.

Roll out the dough for the pie shell and place in a 10-inch pie pan shaping the dough to the pan.

Pie Filling:
Peel fruit. Slice and dice apples so they are very fine. Arrange fruit in the bottom of the pie shell. Mix together egg, sour cream, salt, sugar, flour, vanilla, cinnamon and nutmeg; Pour over the fruit in the pie shell. Bake at 400 degrees for 15 minutes. Reduce heat to about 350 degrees.

Topping:
Mix ingredients together until crumbly. Sprinkle top with crumbled topping and bake for about 30 more minutes. Let cool. Serve.