Title: Apples and cream crumb pie
 Categories: Pies
      Yield: 1 Servings
 
  1 1/2 c  Sour cream
      1    Egg
      1 c  Sugar
    1/4 c  Flour
      2 ts Vanilla
    1/2 ts Salt
      3 lb Apples, peeled, cored and
           -cut in thin wedges

MMMMM-------------------CINNAMON PASTRY SHELL------------------------
  1 3/4 c  Flour
    1/4 c  Sugar
      1 ts Ground cinnamon
    1/2 ts Salt
    2/3 c  Cold butter
      2 tb Cold water, up to 3

MMMMM----------------------STREUSEL TOPPING---------------------------
    1/2 c  Flour
    1/3 c  Granulated sugar
    1/3 c  Brown sugar, packed
      1 tb Cinnamon
    1/4 ts Salt
    1/2 c  Cold butter
      1 c  Coarsely chopped walnuts
 
  Combine sour cream, egg, sugar, flour, vanilla and salt in large
  bowl. Add apples and mix well.  Turn into Cinnamon Pastry Shell.
  Cover crimped edges lightly with foil.  Bake at 450 degrees 10
  minutes, reduce heat to 350 degrees F and continue baking 35 to 40
  minutes.
  
  Remove pie from oven.  Stir apple filling, gently but thoroughly.
  Remove foil around edges.  Spoon Streusel Topping evenly on top.
  Return to oven and bake 15 to 20 minutes longer.  Serve warm, at room
  temperature or cold. Makes 1 (10-inch) pie.
  
  Cinnamon Pastry Shell: Combine flour, sugar, cinnamon and salt in
  mixer bowl.  Cut in butter until particles are size of small peas.
  Sprinkle in cold water, 1 tablespoon at a time, tossing with fork
  until all flour is moistened and pastry almost cleans side of bowl.
  
  Gather into ball.  On lightly floured board, roll pastry 2 inches
  larger than inverted 10-inch pie plate.  Ease into pie plate and
  crimp edges decoratively.
  
  Streusel Topping: Combine flour, granulated sugar, brown sugar,
  cinnamon and salt in bowl. Cut in butter until crumble. Stir in
  walnuts.