Sour cream apple pie

Looks like a pack of wild animals got to this pie!

 
This may be my new favorite pie.  My friend, Renee, loaded us up with some apples from her tree and I decided to make a sour cream apple pie.  I wasn't sure about it - sounded a little weird.  But it was easy and DELICIOUS!

 

Crust

• 1 Pillsbury® refrigerated pie crust (from 15-oz. box), softened as directed on box- or make your own

 
Filling

• 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

 
Topping

• 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

Directions

Heat oven to 400 degrees 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 degrees 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.

High Altitude (3500-6500 ft): In step 4, bake 25 to 30 minutes.