1 3/4 c. flour
1/4 c. sugar
1 tsp. cinnamon
1/2 tsp. salt
3/4 c. butter
2 tbsp. water

Combine dry ingredients. Cut in butter to consistency of coarse meal. Add water to bind. Roll out and place in pan. Crust may be prepared ahead. If so, bake at 450 degrees for 10 minutes (maximum), then fill and bake pie later at 350 degrees only.

FILLING:

1 1/2 c. sour cream
1 lg. egg
1 c. sugar
1/4 c. flour
2 tsp. vanilla
1/2 tsp. salt
2 1/2 lbs. apples (6 to 9 McIntosh preferred)

Mix together. Don't peel apples until liquid filling is prepared. Then put apples in as they are peeled and coat well so they don't turn brown. Fill unbaked crust.

Preheat oven to 450 degrees. Bake 10 minutes at 450 degrees. Reduce heat to 350 degrees. Bake for 35 to 40 minutes more. Remove from oven. Put on topping.

TOPPING:

1/2 c. butter
1/2 c. flour
1/3 c. white sugar
1 c. finely chopped nuts (granulated black walnuts, preferred)
1/3 c. brown sugar
1 tsp. cinnamon
1/4 tsp. salt

Put topping on hot pie. Bake 15 minutes more at 350 degrees.