Sour Cream Apple Pie

• 1 pillsbury refrigerated pie crust, softened as directed on box (or use "My No Roll Pie Crust-inch)
• 1 14 cups sour cream
• 34 cup granulated sugar
• 14 cup all-purpose flour
• 14 teaspoon salt
• 2 teaspoons vanilla
• 1 egg
• 6 cups baking apples, peeled and sliced 1/4-inch thick (Granny Smith, Braeburn, Cortland, Northern Spy and Rome Beauty are good choices)
• 12 cup all-purpose flour
• 12 cup walnuts, chopped
• 14 cup granulated sugar
• 14 cup packed light brown sugar
• 12 teaspoon ground cinnamon
• salt, dash
• 3 tablespoons cold butter or 3 tablespoons margarine

1. Heat oven to 400 degrees F.
2. Place pie crust in 9-inch glass pie plate as directed on box for one-crust filled pie.
3. In large bowl, beat all filling ingredients except apples with wire whisk until well blended.
4. Stir in apples.
5. Pour into crust-lined plate.
6. Cover crust edge with strips of foil to prevent excessive browning.
7. Bake 15 minutes.
8. Reduce oven temperature to 350 degrees F., bake 30 minutes longer.
9. Meanwhile, in medium bowl, mix all topping ingredients except butter.
10. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs; refrigerate until ready to use.
11. Sprinkle topping over pie; bake about 20 minutes or until topping is golden brown, watch closely.
12. Cool completely on cooling rack, about 2 hours, before serving.
13. Store covered in refrigerator.

crust, sour cream, sugar, flour, salt, vanilla, egg, baking apples, flour, walnuts, sugar, brown sugar, ground cinnamon, salt, cold butter

Taken from www.food.com/recipe/sour-cream-apple-pie-332665 (may not work)