Pie Crumb Topping
1/2 C. unbleached flour
1/3 C. firmly packed dark brown sugar
1 t. ground cinnamon
1/8 t. salt
4 T. butter, room temperature
1/2 C. chopped walnuts (optional)
Combine flour, brown sugar, cinnamon and salt. With your fingers, rub in butter
until it resembles coarse crumbs. Mix in walnuts, if desired.
Crumb-Topped Sour Cream Apple Pie
Pastry for 9-inch single-crust pie
2 T. unbleached flour
1/2 C. sugar, or more to taste
1/4 t. freshly grated nutmeg
1/8 t. salt
1 large egg
1 C. sour cream
1 t. vanilla extract
6 large tart, crisp apples, peeled, cored and sliced 1/8 inch thick
Crumb topping (see recipe)
Prepare favorite piecrust and refrigerate.
Preheat oven to 400°F. with rack in lower third of oven.
In large bowl, combine flour, sugar, nutmeg and salt. Add egg, sour cream and
vanilla and whisk until smooth. Add apples and toss until apples are well
coated. If apples are too tart, add a little extra sugar.
Spoon apple mixture into pie shell. Place on baking sheet with sides to catch
any juices that overflow.
Bake in preheated oven in lower third of oven 15 minutes. Reduce heat to 350
degrees and cover pie loosely with aluminum foil (do not let foil touch apples).
Continue to bake about 40 minutes until an apple pierced with a knife is tender.
While pie bakes, prepare crumb topping.
Remove foil from pie. Sprinkle topping over pie. Return to oven to bake 10 to 15
minutes, until top is golden.
Makes 8 servings.