3/4 c. flour
4 tbsp. cold water
1/2 tsp. salt
1/3 c. shortening
1/2 c. quick cooking rolled oats

Cut shortening into dry ingredients. Sprinkle water over mixture and stir until dampened. Roll out on floured board and fit into 9 inch pie pan. Flute high and don't prick the bottom.

FILLING:

2 c. sugar
2 tbsp. + 1 tsp. flour
1/2 tsp. cinnamon
6 c. raw apples (peeled and sliced)

Mix together and fill pie shell with mixture. Mounding apples up in the center. Bake at 400 degrees for 30 minutes. Crust will begin to brown and apples are tender. Remove from the oven and reduce temperature to 350 degrees. Drizzle 1/4 cup sour cream beaten with 1 egg yolk over filling. Press apples lightly with a fork allowing cream to ooze down into filling. Return to oven and bake 15 to 30 minutes more until browned and bubbly. Cool before serving.