Ingredients
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7 -8 large baking apples (Granny Smith is best!)
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1/2 lemon, juice of
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3 tablespoons sour cream
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1 1/2 tablespoons flour
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1/3 cup white sugar
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1/2 teaspoon cinnamon
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1/2 nutmeg
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3 tablespoons melted butter
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1/2 cup flour
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1/2 cup sugar
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1 large pastry pie crust (to fit bottom of a 9 or 10-inch deep dish pie plate)
Instructions
- Line the bottom of a deep dish pie plate with pastry, flute edges.
- Peel and slice apples thinly and place in a bowl.
- Squeeze the lemon juice over the sliced apples; toss to coat with the juice.
- Then mix in the 3 tablespoons sour cream, mix well; set aside.
- Prepare the crumb topping.
- To make the crumb topping: in a small bowl mix the flour and sugar together; cut in the cold butter until crumbly.
- In another small bowl, mix the 1-1/2 tablespoon flour, 1/3 cup sugar, cinnamon and nutmeg.
- Pour the flour mixture over the apples; toss well to coat.
- Spoon the apple mixture into prepared pie shell.
- Drizzle with the 3 tablespoons melted butter.
- Sprinkle with the crumb topping.
- Place the pie on a foil-lined cookie sheet (too catch any spills).
- Bake on the lowest oven rack position at 375 degrees for approximately 1 hour, or until the filling is bubbly and apples feel soft.
- **Note** if you find that the topping is browning too much, cover lightly with foil.