Ingredients
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 1/4
cups sour cream
3/4
cup granulated sugar
1/4
cup all-purpose flour
1/4
teaspoon salt
2
teaspoons vanilla
1
egg
6
cups 1/4-inch slices peeled baking apples
1/2
cup all-purpose flour
1/2
cup chopped walnuts
1/4
cup granulated sugar
1/4
cup packed light brown sugar
1/2
teaspoon ground cinnamon
Dash salt
3
tablespoons cold butter or margarine
Preparation
Heat oven to 400°F. Unroll pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. In large bowl, beat sour cream, granulated sugar, flour, salt, vanilla and egg with wire whisk until well blended; stir in apples. Pour into crust-lined pie plate.
Bake 15 minutes. Reduce oven temperature to 350°F; bake 30 minutes longer.
Meanwhile, in medium bowl, mix all topping ingredients except butter. With pastry blender or fork, cut in butter until mixture looks like coarse crumbs; refrigerate until ready to use.
Sprinkle topping over pie. Bake 20 to 25 minutes longer or until topping is golden brown. Cool completely on cooling rack, about 2 hours. Cover and refrigerate any remaining pie.
