Topping
1 cup flour
2/3 cup packed brown sugar
1 stick (1/2 cup) butter or margarine (not spread)
cut into pieces
1 1/2 cup coursely chopped walnuts
Filling
1/2 cup granulated sugar
1/3 cup flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice
1/3 cup sour cream
3 pounds (6-7) Granny Smith apples
Crust
refrigerated ready-to use pie crust
(or you may use your favorite pie crust recipe)
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Filling: Mix sugar, flour, cinnamon and nutmeg in a large mixing bowl. Add sour cream and lemon juice; stir to mix. Peel, core, quarter and cut apples into small slices. Add to bowl and mix until evenly coated.
Line 9" pie plate with pie crust. Fold edge of crust and pinch decoratively.
Spread filling in pie shell, mounding apples in center. Put topping evenly over apples to for a top crust.
Cover loosely with aluminum foil and place on cookie sheet (to catch any drips) and bake 15 minutes at 400*. Remove foil, reduce oven temperature to 350* and bake 45 minutes longer or until apples are tender when pierced. Remove from oven and place on cooling rack for 2 hours.
Serve warm or room temperature with vanilla or cinnamon icecream.
*indicates temperature in Fahrenheit
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