Pastry for 9-inch one crust pie
4 med. baking apples
2/3 c. sugar
1/4 c. flour
1/8 tsp. salt
1 c. dairy sour cream
1 egg, beaten
1 1/2 tsp. vanilla

Preheat oven to 375 degrees. Prepare pastry. Line a 9-inch glass pie plate with pastry; flute edges. Peel core and thinly slice apples; set aside.

In a large bowl, combine sugar, flour, salt, sour cream, egg, and vanilla. Stir in apples; pour into pie shell.

CRUMB TOPPING:

1/2 c. flour
1/3 c. sugar
1 tsp. apple pie spice
1/4 c. butter, softened
1 c. finely chopped pecans
1/3 c. pecan halves

Combine flour, sugar, and apple pie spice. Cut in butter to make fine crumbs. Stir in chopped pecans. Sprinkle mixture evenly over top of pie. Garnish outer edge of pie with pecan halves. Shield edge of pie with foil ring to prevent overbrowning of crust.

Bake 20 minutes at 375 degrees. Remove foil ring and reduce temperature to 325 degrees and continue cooking 30-35 minutes longer or until crumb topping is lightly browned. Serves 8.