Pastry for 1 (9 inch) crust pie
5 or 7 apples, depending on size to fill pie plate
1 c. brown sugar
3 tbsp. soft butter
3 tbsp. flour
A sprinkle of cinnamon
Dabs of sour cream
Dabs of butter

Peel and core the apples; cut them in segments about 1 inch thick on the round, outer side. Arrange the apples tightly touching but not overlapping - the round side up like scallops around the edge of the pastry in the pie plate and throughout the bottom in a pattern of rounds. Blend the butter and sugar, then the flour and spread the resulting crumbs over the apples, being sure the apples on the outer edge get some of the mixture too.

Dab thick sour cream over the crumbs, here and there, also the butter and sprinkle the cinnamon over all. Bake for 15 minutes at 400 degrees, then at 350 degrees for about 1/2 an hour. But look before that - the apples should be tender, the crumbs and crust golden brown.