Sour Cream Apple Pie with Streusel Topping
1 cup sour cream (I used Greek Yogurt)
2/3 cup sugar
2 Tablespoons flour
1/4 teaspoon salt
1 teaspoon vanilla
3 cups peeled, sliced tart apples (about 1 1/4 pounds of slices) (slice apples thin)
1 9″ unbaked pie shell, frozen or chilled in the freezer for at least 30 minutes (see pâte brisée recipe)
1/2 cup brown sugar, packed
1/3 cup flour
1/4 cup butter, room temperature
1/2 teaspoon cinnamon
Preheat oven to 400°F.
Beat together sour cream, sugar, flour, salt, vanilla and egg (can beat by hand). Add apples, mixing carefully to coat well.
Put filling into a pie shell and bake at 400 degrees initially for 25 min. (Reduce temperature to 375° for last 20 to 25 minutes)
Remove from oven and sprinkle with Cinnamon Crumb Topping. Bake for and additional 20 more minutes.
Let cool for a hour before serving.
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