Sour Cream Apple Pie With Streusel Topping

Instructions

1. Step 1

   Use a frozen deep-dish pie crust or a sheet of refrigerated pastry. Put the 1 1/3 cups of flour, 1 tablespoon of sugar, and 1/2 teaspoon of salt in the bowl of a food processor; pulse several times to blend thoroughly.

2. Step 2

   Sprinkle the butter pieces over the flour and then pulse about 5 or 6 times in 1-second bursts. The mixture should resemble coarse crumbs with some small pieces about the size of small peas.

3. Step 3

   Sprinkle 3 to 4 tablespoons of ice water over the flour mixture and then put the lid back on and pulse about 8 to 10 times.

4. Step 4

   The dough should clump with squeezed in your hand. If it crumbles and breaks up in your hand, sprinkle with more ice water, about 2 teaspoons at a time, and pulse a few more times. Repeat until the dough clumps together when squeezed.

5. Step 5

   Dump the dough out onto a floured surface and knead a few times. Shape it into a flat disk, wrap in plastic wrap, and refrigerate for 20 to 30 minutes.

6. Step 6

   Roll the dough into an 11- to 12-inch circle. Fit the dough into a 9-inch pie plate and flute the edges . Filling:

7. Step 7

   Heat the oven to 425 F.

8. Step 8

   In a large mixing bowl, combine 3/4 cup sugar and 2 tablespoons flour; add sour cream, egg, vanilla, and 1/8 teaspoon of salt. Add the apples and mix thoroughly; pour into the unbaked pie shell.

9. Step 9

   Bake in the preheated oven for 20 minutes and remove. Reduce the oven temperature to 325 F. Topping

10. Step 10

    Combine 1/3 cup sugar with 1 teaspoon cinnamon and 1/3 cup flour; cut in butter . Sprinkle over the apples and return the pie to the oven.

11. Step 11

    Bake for another 20 minutes at 325 F.