Sour Cream Apple Pie With Streusel Topping

For the Pie Crust:

1 1/3 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
4 tablespoons (2 tablespoons) unsalted butter, or shortening, chilled, cut into small pieces
3 to 6 tablespoons ice-cold water

For the Filling:

For the Topping:

Crust :

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

Filling:

Heat the oven to 425 F.
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.
Bake in the preheated oven for 20 minutes and remove. Reduce the oven temperature to 325 F.

Topping

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.
Bake for another 20 minutes at 325 F.

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