|  For
the pie shell:
1 1/2 cups flour
1/2 tsp. cinnamon
1/2 cup butter, chilled, chopped
1/4 cup chilled apple juice
Combine the flour and cinnamon in a food processor container
fitted with a metal blade. Add the butter; pulse 4 to 6
times to process to the consistency of coarse cornmeal.
Add the apple juice gradually, processing constantly until
the mixture forms a ball. Roll immediately into a circle
on a lightly floured surface. Fit into a deep-dish pie plate.
Chill in the refrigerator
For the filling:
1 cup sour cream
1/4 cup flour
1 egg
1/4 cup sugar
1 tsp. vanilla extract
1/2 tsp. cinnamon
1/2 tsp. salt
6 apples, peeled, sliced
Combine the sour cream, flour, egg, sugar, vanilla, cinnamon
and salt in a bowl; mix well. Add the apples; toss lightly
to coat well. Spoon into the pie shell.
For the topping:
2/3 cup flour
1/3 cup sugar
1/4 cup packed light brown sugar
1/2 tsp. cinnamon
1/4 cup pecan pieces
3 Tbs. butter
3 Tbs. unsalted butter
Combine the flour, sugar, brown sugar, cinnamon and pecans
in a bowl. Add the butter; mix to the consistency of coarse
cornmeal. Sprinkle over the top of the pie. Bake at 350
degrees for 1 hour to 1 hour and 10 minutes or until golden
brown.
Note: This makes more than enough filling for 1 pie, so
use only as much as needed to lightly coat the apples.
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