FILLING:

2 c. finely chopped raw Granny Smith apples
1 c. sugar
2 tbsp. flour
1/2 tsp. salt
1 egg, beaten
1 c. sour cream
1/2 tsp. vanilla

TOPPING:

1/3 c. sugar
1 tsp. cinnamon
1/3 c. flour
1 tbsp. butter

1 pie pastry shell

Combine apples, sugar, flour and salt. Mix vanilla, egg, and sour cream. Add to apple mixture. Put into pie shell. Bake at 425 degrees for 15 minutes. Reduce to 325 degrees for 30 minutes. Remove, then top with topping, bake 20 minutes. Serve hot with ice cream or cold alone.