Sour Cream Apple Pie (Pillsbury Bake Off Winner)

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Sour Cream Apple Pie

Crust:

1 Pillsbury refrigerated pie crust (from a 15oz.
box), softened as directed on box.

Filling:
1 1/4 cups sour cream
3/4 cup granulated sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
2 teaspoons vanilla
1 egg
6 cups 1/4 inch peeled baking apples

Topping:
1/2 cup all-purpose flour
1/2 cup chopped walnuts or pecans
1/4 cup granulated sugar
1/4 cup packed light brown sugar
Dash salt
3 tablespoons cold butter or margarine

Directions:
Heat oven to 400F. Unroll pie crust in 9-inch
glass pie plate as directed on box for one-crust
pie. In large bowl, beat sour cream, granulated
sugar, flour, salt, vanilla and egg with wire whisk
until well blended; stir in apples. Pour into crust
lined pie plate.

Bake 15 minutes. Reduce oven temperature to 350
degrees; bake 30 minutes longer.

Meanwhile, in medium bowl, mix all topping
ingredients except butter. With pastry blender or
fork, cut in butter until mixture resenbles coarse
crumbs, refrigerate until ready to use.
Sprinkle topping over pie. Bake 20 to 25 minutes
longer or until topping is golden brown. Cool
completely on cooling rack about 2 hours. Cover and
refrigerate and remaining pie.