CRUST:

1 3/4 c. sifted all-purpose flour
1/4 c. sugar
1 tsp. ground cinnamon
1/2 tsp. salt
2/3 c. butter
1/4 c. water

FILLING:

1 egg
1 1/2 c. dairy sour cream
1 c. sugar
1/4 c. all-purpose flour
2 tsp. vanilla
1/2 tsp. salt
2 1/2 lbs. McIntosh apples, pared, quartered, cored and sliced

TOPPING:

1/2 c. (1 stick) butter
1/2 c. flour
1/3 c. sugar
1/3 c. finely packed light brown sugar
3 tsp. ground cinnamon
1/4 tsp. salt
1 c. chopped walnuts

TOPPING: Combine ingredients. Blend well.

CRUST: Combine flour, sugar, cinnamon and salt in large bowl. Cut in butter with a pastry blender, until mixture has the consistency of coarse meal. Sprinkle in just enough of the water to moisten dough. Gather dough into a ball.

Preheat oven to very hot, 450 degrees. Roll out dough on a lightly floured surface to a 12-inch round; fit into a 10-inch pie plate. Turn overhanging pastry under, flush with rim; flute to make a stand-up rim. Refrigerate until ready to fill.

FILLING: Beat egg slightly in a large bowl. Stir in sour cream, sugar, flour, vanilla and salt until mixture is smooth. Add sliced apples, stirring gently, just to coat. Paring and slicing into cream mixture helps retard browning. Spoon filling into shell. Bake in preheated 450 degree oven for 10 minutes. Lower heat to moderate 350 degrees and bake 35 minutes longer.

While pie bakes, prepare topping. Remove pie from oven, sprinkle topping evenly over filling, return to oven. Bake in moderate oven for 15 minutes or until topping is lightly browned. Cool pie on wire rack. Yummy!