Apple Crunch Pie

• 1 34 cups all-purpose flour
• 14 cup sugar
• 1 teaspoon cinnamon
• 12 teaspoon salt
• 12 cup plus 2 tbsp. butter (1 1/4 stick)
• 14 cup apple cider
• 8 apples, such as mcintosh peeled, cored and sliced
• 1 23 cups sour cream
• 1 cup sugar
• 13 cup all-purpose flour
• 1 egg
• 2 teaspoons vanilla extract
• 1 cup chopped walnuts
• 12 cup all-purpose flour
• 13 cup firmly packed light brown sugar
• 1 tablespoon cinnamon
• 1 pinch salt
• 12 cup butter, room temperature

1. For crust:
2. Combine flour, sugar, cinnamon, and salt in medium bowl;
3. Cut in butter with a pastry blender.
4. Add cider; toss until evenly moistened; gather into a ball and transfer to lightly floured board and roll into a circle.
5. Ease pastry into an 11" pie tin or 10" pie plate with a fluted high edge; set aside.
6. For filling:
7. Combine apples, sour cream, sugar, flour, eggs and vanilla in a large bowl and mix well;
8. Spoon into crust;
9. Bake 10 minutes@450*;
10. Reduce oven temperature to 350* and continue baking until filling is slightly puffed and golden brown, about 40 minutes.
11. IIf edges begin to brown too quickly, cover with strips of foil).
12. For topping:
13. Combine walnuts, flour, sugars, cinnamon and salt in medium bowl and mix well.
14. Blend in butter until mixture is crumbly.
15. Spoon over top of pie and bake 15 minutes longer.
16. Remove from oven and place on wire rack to cool.
17. Serve warm with vanilla ice cream or whipped cream.

flour, sugar, cinnamon, salt, butter, apple cider, apples, sour cream, sugar, flour, egg, vanilla, walnuts, flour, brown sugar, cinnamon, salt, butter

Taken from www.food.com/recipe/apple-crunch-pie-357833 (may not work)