Pennsylvania Dutch Sour Cream Apple Pie

Valerie Converse

1 pie crust

Filling
1 1/4 cups sour cream
3/4 cup sugar
1 large egg
1/4 cup flour
1/4 tsp salt
2 tsp vanilla
6-7 cups peeled, cored, and thin sliced apples (I used golden delicious)

Walnut Streusel Topping:
1 cup flour
1/2 cup sugar
1/2 cup brown sugar
1 tsp cinnamon
3/4 cup chopped walnuts
6 T. butter, melted

Put pie crust in the bottom of a pie pan and flute the edges. Then in a bowl mix together all the filling ingredients. Pour them into the unbaked pie crust. Place pie in a 400 degree oven for 15 minutes. Then reduce the temperature to 350 degrees and bake another 30 minutes. Prepare streusel topping by mixing all the topping ingredients in a bowl. The topping should be a course crumb mixture when mixed. Then take the pie out of the oven and dump the crumb mixture on top of the pie pressing it slightly down with your hands so the pie is completely covered with the crumb mixture. Place the pie back in the oven and back 20 more minutes. Cool or serve warm with cool whip or vanilla ice cream.