Sour Cream Apple Crumb Pie

(WTNH) - Mother-daughter duo Betty Ann and Stephanie are back in the kitchen.

Sour Cream Apple Crumb Pie
Servings:12

1 flaky crust (10-inch), unbaked, (pyrex dish)
6 cups peeled apple slices, 1/4" thick, Greening, Cortland, Rome, Baldwin
1 1/2 cups sour cream
3/4 cup sugar
1/3 cup flour
1 extra large egg (1/4 cup)
1 teaspoon vanilla
pinch salt
1 teaspoon cinnamon
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Topping
3/4 cup flour
1/2 cup light brown sugar, packed
1/2 teaspoon sinnamon
pinch salt
1/2 cup butter, cold
1 cup chopped almonds, toasted

Place sliced apples in a large bowl. Stir together sour cream, sugar, flour, egg, vanilla, salt, and cinnamon. Carefully fold mixture into apples and place in pie shell. Smooth to flatten and set aside.

For the topping:
Stir together the flour, brown sugar, cinnamon, and salt. Cut in butter with a pastry blender until mixture resembles coarse crumbs. Stir in nuts and sprinkle over top of pie. Place a foil collar around crust and bake at 400F for 10 minutes, then reduce heat to 350F and continue cooking until apples are done, about 30 to 35 more minutes (test with a toothpick). Let pie cool at least one hour before you even think about cutting it. Serve at room temperature.

Flaky Crust
3 cups Wondra Quick-mixing flour
1 teaspoon salt
1 cup vegetable shortening, plus 3 tablespoons
6 tablespoons ice water, up to 8 TBS

Sit together flour and salt. Cut in shortening with a pastry blender and add water, one tablespoon at a time until dough comes together. Roll out 1/2 of dough on a floured cloth covered board. Press into a glass pie pan and flute edges. Prick well with a fork, cover with wax paper and fill pan with beans or pie weights. Bake at 400F for 15 minutes, removed paper and beans and cook until golden, 5 to 10 minutes more.

Makes two 10-inch crusts, or three 9-inch crusts.