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SOUR CREAM APPLE PIE

CRUST
1 3/4 c. sifted flour
1/4 c. sugar
1 tsp. cinnamon
1/2 tsp. salt
2/3 c. butter
1/4 c. water

FILLING
1 egg
1 1/2 c. sour cream
1 c. sugar
1/4 c. flour
2 tsp. vanilla
1/2 tsp. salt
2 1/2 lbs. McIntosh apples, pared & sliced

Combine flour, sugar, cinnamon and salt in a large bowl. Cut in butter with a pastry blender until mixture is the consistency of coarse meal. Sprinkle just enough of the water to moisten dough. Gather dough into a ball. Preheat oven to 450 degrees. Roll out dough on a lightly floured surface to a 12 inch round; fit into a 10 inch pie plate. Turn under overhanging pastry flush with rim; flute to make stand up edge. Refrigerate until ready to fill. Beat egg slightly in a large bowl. Stir in sour cream, sugar, flour, vanilla, and salt until mixture is smooth. Add sliced apples, stirring gently just to coat. (Paring and slicing apples into cream mixture helps to retard browning.) Spoon filling into shell. Bake in preheated oven for 10 minutes. Lower heat to 350 degrees and bake 35 minutes longer. While pie bakes, prepare Topping: Combine 1/2 cup butter, 1/2 cup flour, 1/3 cup sugar, 1/3 cup firmly packed light brown sugar, 3 teaspoons cinnamon, 1/4 teaspoon salt and one cup chopped walnuts in a small bowl. Blend well. Remove pie from oven. Sprinkle topping evenly over filling. Return pie to oven. Bake at 350 degrees for 15 minutes or until Topping is lightly browned. Cool pie on wire rack.