CRUST:

1 3/4 c. flour
1/4 c. sugar
1 tsp. cinnamon
1/2 tsp. salt
2/3 c. butter
Apple cider (or water), enough to bind dough

FILLING:

1 1/2 c. sour cream
1 lg. egg
1 c. sugar
1/4 c. flour
2 tsp. vanilla extract
1/2 tsp. salt
2 1/2 lbs. Mcintosh apples, peeled, cored, sliced

TOPPING:

1/2 c. butter
1/2 c. flour
1/3 c. white sugar
1/3 c. brown sugar
1 tsp. cinnamon
1/4 tsp. salt
1 c. chopped walnuts

To prepare crust: Combine flour, sugar, cinnamon and salt. Cut in butter with pastry blender, or fingertips, to consistency of coarse meal. Add just enough apple cider, a tablespoon, then teaspoonful at a time, to moisten pastry mixture evenly. (Use as little liquid as possible.) Press dough into a ball. Roll out on lightly floured board or between sheets of waxed paper. Turn pastry into a 10 inch pie pan. There is a generous amount of pastry dough, allowing you to make a thick, fluted rim around the edge of the pie shell.

To prepare the Filling: Combine sour cream, egg, sugar, flour, vanilla and salt in large bowl. Add sliced apples to mixture, stirring to coat. (Paring and slicing apples into cream mixture helps to retard browning.) Turn filling mixture into pie shell just before placing into preheated 450 degree oven. Bake 10 minutes, then reduce to 350 degrees for 35-40 minutes.

Meanwhile, prepare topping by blending together butter, flour, sugar, brown sugar, cinnamon, salt and walnuts.

After pie is baked, remove and stir filling in crust gently but thoroughly. Place topping mixture evenly over pie. (Heat from pie will soften topping to aid in spreading, if necessary.) Return to 350 degree oven for 15 minutes more. Allow finished pie to cool before slicing. Makes one 10 inch pie.