Apple Crumb Pie

This is the second recipe from the October cookbook of the month, Apple Cookbook.  I made it for dinner we had when Zach's parents and brother were in town.  It was very delicious and everyone enjoyed it.  It's the first time I've made an apple pie anything other than the standard two-crust version, and I think it turned out pretty well.  I used a store-bought pie dough (yay for the doughboy!) since I've always failed pretty miserably at any pie dough I've attempted.  And, it's what I grew up on since my mom has always used it.  I figure I can't make it any better, so why end up with an inferior crust just to say I made it myself?  No need to re-invent the wheel.  Plus, it was a busy week for us anyway and it saved me a significant amount of time.  Unfortunately I don't have a picture, we forgot before eating it!  Next time I make it I will add one to the post.

Apple Crumb Pie
from the Apple Cookbook

Ingredients:
pastry for a single 10 inch pie crust
5 large apples (Northern Spy, Fuji are suggested in the book, I used Paula Red.)
1 1/2 cups sour cream
3/4 cup sugar
3/4 cup flour
1 egg
2 teaspoons vanilla
1/2 cup brown sugar
1/2 cup butter
1 cup chopped pecans (I omitted these.)

Directions:

• Preheat oven to 450.  Grease a ten inch pie plate.
• Roll out the pastry and fit it in the pie plate.  Flute the edges and refrigerate.
• Peel, core and cut the apples into 1/4 inch slices.  Arrange in chilled pie shell.
• In a small bowl, combine the sour cream, sugar, 1/4 cup of the flour, egg and vanilla.  Beat until smooth and pour over the apple slices.
• Bake for 10 minutes, reduce the oven to 350 and bake for 30 minutes longer.
• Mix the remaining 1/2 cup flour, brown sugar and butter until the mixture is crumbly.  Stir in the pecans and sprinkle over the baked pie.
• Return the pie to the oven and bake 15 minutes longer or until the stopping is golden brown.