CRUST:

1 1/2 c. flour
1/2 tsp. salt
1/2 lb. sweet butter
3 tbsp. sugar
1/2 tsp. cinnamon
3 to 4 tbsp. apple cider

FILLING:

6 to 8 tart apples (Rome)
1 1/4 c. sour cream
1/2 tsp. salt
1/4 c. flour
1 egg, slightly beaten
3/4 c. sugar
2 tsp. vanilla

TOPPING:

1/3 c. brown sugar
1 tsp. cinnamon
Dash of salt
6 tbsp. butter, melted
1/3 c. white sugar
1/2 c. flour
1 c. walnuts, chopped

CRUST: Sift flour, sugar, salt, cinnamon into bowl. Cut butter into pieces, and put into food processor. Add just enough apple cider to hold dough together. Form dough into ball. Flatten slightly and roll out on lightly floured surface. Fit pastry carefully into a 9 or 10 inch pie pan. Trim crust 1/2 inch beyond edge of pan and roll edge under. (Crimp edges.)

FILLING: Preheat oven to 450 degrees. Pare and thinly slice apples. Mix eggs, sour cream, sugar, salt, vanilla, and flour. Add to apples and toss lightly until well coated. Spoon apples into pastry shell. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees and continue baking until apples are tender, about 40 to 50 minutes.

TOPPING: Mix together sugar, cinnamon, flour and salt, add nuts and melted butter. Blend thoroughly. When pie has been in oven for about 35 minutes, spread topping over it and continue baking until golden, 10 to 15 minutes.

This apple pie is so sensational, that a friend of mine who manufactures dresses and goes to Hong Kong was so impressed with it, he wanted me to bake him one and he was going to take it on his next trip over there.