Apple Sour Cream Pie

• 1 unbaked 9-inch Everyday Piecrust (page 341)
• 5 cups peeled, thinly sliced tart apples, such as Granny Smiths, Jonagolds, or Pink Ladies
• 1 cup sour cream
• 1/2 cup granulated sugar
• 2 large eggs
• 2 tablespoons all-purpose flour
• Zest and juice of 1 lemon
• 1/4 teaspoon kosher salt
• 1 cup chopped walnuts or pecans
• 1/2 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup unpacked light brown sugar
• 1/2 cup rolled oats
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 6 tablespoons (3/4 stick) unsalted butter, cut into small pieces

1. Preheat the oven to 350F.
2. Place the apples in a large bowl.
3. In a separate bowl, add the sour cream, granulated sugar, eggs, flour, lemon zest and juice, and salt and stir to thoroughly combine.
4. Pour the sour cream mixture over the apples and toss gently to mix.
5. Spoon the apple mixture into the pie shell and place on a rimmed baking sheet.
6. Combine the nuts, flour, granulated sugar, brown sugar, oats, cinnamon, and salt and mix.
7. Add the butter and mix with your fingertips until the butter is incorporated and the mixture has a crumblike consistency.
8. Sprinkle the topping over the apples and press gently to adhere.
9. Bake for about 1 hour, until the filling is bubbling around the edges and the apples are tender when pierced with a knife.
10. If the top starts browning too quickly, cover with foil until the apples are tender.
11. Remove from the oven and let cool for at least 1 hour before slicing and serving.

everyday, tart apples, sour cream, granulated sugar, eggs, flour, lemon, kosher salt, walnuts, allpurpose, granulated sugar, brown sugar, rolled oats, ground cinnamon, kosher salt, unsalted butter

Taken from www.epicurious.com/recipes/food/views/apple-sour-cream-pie-383800 (may not work)