1 (1 lb. 9 oz.) can apple pie filling
1 c. sour cream
1 egg, slightly beaten
2 tsp. fresh lemon juice
2 tsp. flour

TOPPING:

1/4 c. brown sugar, sieved
1/4 c. flour
1 tsp. cinnamon
1/2 c. butter, softened

Line a 9" pie dish with an unbaked pastry shell and place in refrigerator. Place ingredients for topping in small bowl and toss lightly; set aside.

Place canned apple pie filling in another bowl and the sour cream, egg, lemon juice and 2 teaspoons flour. Stir until well blended and turn into unbaked pie shell. Blend the topping ingredients until well mixed and sprinkle lightly over the top of the filled pie. Place pie in preheated 375 degree oven for 1 hour. Cool on wire rack.