Sour Cream Apple Pie

• Pastry dough
• 2 large eggs
• 1 1/2 cups sour cream
• 1 1/2 teaspoons vanilla
• 1 1/3 cups sugar
• 3 tablespoons plus 1/3 cup all-purpose flour
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon salt
• 1 pound Granny Smith apples
• 1 teaspoon cinnamon
• 1/2 stick (1/4 cup) cold unsalted butter, cut into 1/2-inch cubes

1. Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round (1/8 inch thick), then fit into a 9-inch metal pie plate.
2. Trim edge, leaving a 1/2-inch overhang, then fold overhang under and crimp edge decoratively.
3. Chill shell 30 minutes.
4. While shell chills, put oven rack in middle position and preheat oven to 400F.
5. Whisk together eggs, sour cream, vanilla, 1 cup sugar, 3 tablespoons flour, nutmeg, and salt in a bowl until smooth.
6. Peel and core apples, then cut into wedges slightly less than 1/4 inch thick.
7. Arrange apples in pie shell, then pour sour cream mixture evenly over them, coating all apples.
8. Bake pie 15 minutes, then reduce oven temperature to 350F and bake until filling is puffed and golden and apples are tender, 45 to 50 minutes.
9. While pie bakes, stir together remaining 1/3 cup sugar, remaining 1/3 cup flour, cinnamon, and a pinch of salt in a bowl, then blend in butter with your fingertips until mixture forms small clumps.
10. Remove pie from oven and increase oven temperature to 400F.
11. Crumble topping evenly over top and bake until sugar is melted, about 10 minutes.
12. Cool pie on a rack at least 45 minutes.
13. Serve warm or at room temperature.

pastry dough, eggs, sour cream, vanilla, sugar, flour, freshly grated nutmeg, salt, apples, cinnamon, butter

Taken from www.epicurious.com/recipes/food/views/sour-cream-apple-pie-230782 (may not work)