Ingredients

The following ingredients have 4 Servings
  • 1 9-inch deep-dish pie crust (unbaked)
  • 1 2/3 cups sour cream
  • 1 cup sugar
  • 1/3 cup all-purpose flour
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 2 pounds (about 6 apples) granny smith apples (peeled and sliced 1/4 to 1/2 thick)
  • 1 cup walnuts (chopped)
  • 1/2 cup all-purpose flour
  • 1/3 cup brown sugar (firmly packed)
  • 1/3 cup sugar
  • 1 tablespoon dried ground cinnamon
  • 1/2 cup cold unsalted butter (cubed)

Instruction

  • Prebake the crust. Press your pie crust into a 9" deep dish pan. Prick the crust with a fork and place it in the fridge for 30 minutes. Preheat oven to 350°F. Remove the pie pan from the fridge, and loosely cover the top with foil or parchment paper. Fill with pie weights or beans. Bake for 25 minutes. Set crust aside and allow it to cool for 10 minutes.
  • Prepare the filling. Meanwhile, combine all filling ingredients except apples in a large mixing bowl and stir until they are well mixed. Add apples (2 pounds) and toss until filling is evenly distributed. Pour into the cooled crust.
  • Prepare the topping. Combine flour (1/2 cup), sugar (1/3 cup brown sugar & 1/3 sugar), and cinnamon (1 tablespoon) in a medium bowl and mix well. Blend in butter (1/2 cup) using 2 knives or a pastry blender, until the mixture is crumbly. Toss in the walnuts (1 cup) until coated. Sprinkle crumble topping over the filling.
  • Bake. Place pie on a cookie sheet and loosely cover with aluminum foil. Bake in the preheated oven, loosely covered for about 1 hour and 10 minutes. Uncover and continue to cook until about 10-15 minutes until the filling is set, slightly puffed, and lightly golden.