French Sour Cream Apple Pie

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Ingredients

Pie
1 deep-dish 9- or 10-inch pastry shell (store-bought or homemade)
1 cup sour cream
1 large egg, lightly beaten
2 teaspoons pure vanilla extract
¾ cup sugar
1/8 teaspoon salt
¼ cup all-purpose flour
2 pounds Granny Smith apples, peeled, cored, and thinly sliced

Topping
⅓ cup all-purpose flour
¼ cup sugar
¼ cup packed light brown sugar
2½ teaspoons ground cinnamon
¾ cup chopped walnuts
6 tablespoons unsalted butter, chilled and cut into pieces

Directions

1. Prepare the pastry shell by using a prepared or homemade pie crust. Refrigerate if making in advance.
2. For the filling, whisk together sour cream, egg, vanilla, sugar, salt, and flour in a large bowl until smooth. Fold in the apple slices and pour the mixture into the unbaked pie shell.
3. Preheat the oven to 425°F. Bake the pie for 10 minutes, then reduce the temperature to 350°F and bake for an additional 30 minutes.
4. To prepare the topping, combine flour, sugar, brown sugar, cinnamon, and walnuts in a bowl. Cut in the chilled butter using a pastry cutter or your fingers until the mixture is crumbly.
5. Sprinkle the topping evenly over the pie. Return the pie to the oven and bake at 350°F for 15–20 minutes, or until the filling is bubbly and the topping is golden brown.
6. Let the pie cool slightly before serving. Enjoy warm or at room temperature!

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