PENNSYLVANIA DUTCH SOUR CREAM-APPLE PIE

Steps:

• Place the prepared pie pastry shell in the freezer for 15 minutes; preheat oven to 400°.
• In a big bowl, whisk the sour cream, sugar, egg, flour, salt, and vanilla until well blended.
• Add in the apples; mix well.
• Turn the filling into the chilled pie shell; smooth the top with your hands, laying the apple slices down flat.
• Place the pie on the center oven rack; bake for 15 minutes; decrease heat to 350°; bake for 30 minutes.
• Meanwhile, make the topping: in a big bowl, combine the flour, sugars, cinnamon, salt, and walnuts; add in the butter and stir with a fork, then switch to your hands rubbing the mixture gently between your fingers until it forms uniform crumbs; refrigerate until ready to use.
• Remove pie from oven and carefully dump the streusel topping in the center, spreading it evenly over the surface with your hands.
• Tamp the topping down lightly.
• Return pie to oven, placing it so that the part that faced the back of the oven now faces the front.
• Slide a foil-line baking sheet onto the rack below to catch any spills.
• Continue baking for about 20 minutes or until golden brown.
• Transfer pie to wire rack to cool for at least 2 hours before serving;
• You may serve this pie chilled, so after it is thoroughly cooled, cover with loosely tented foil and refrigerate at least 2 hours.