• 1 9″ pie crust
  • 1/2c sugar
  • 2 Tbsp flour
  • 1/8 tsp salt
  • 1/2 tsp vanilla
  • 1 egg
  • 2c diced apples
  • 1c sour cream

Crumb Topping 

  • 1/3c sugar
  • 1/3c flour
  • 1 Tbsp cinnamon
  • 1/4c cold butter
  • 1c crushed pecans


  1. Preheat oven to 425F
  2. Place dry filling ingredients in bowl, stir to combine.  Add wet ingredients (sour cream, vanilla, egg) and whisk until smooth.  Fold in the chopped apples and incorporate into the filling.
  3. Pour filling into pie crust.
  4. Bake at 425* for 15 minutes then reduce temp to 350* and bake a additional 30 minutes.
  5. Remove pie from oven and sprinkle crump topping over the pie evenly.  Place pie back in oven and bake an additional 15 minutes or until topping is golden brown.
  6. Remove and cool on a wire rack.  Once cooled, refrigerate pie at least 1 hour before serving.

Preparing Crumb Topping

Stir flour, sugar, and cinnamon together.  Cut the cold butter into the mixture with a pastry blender until course crumbs form.  Add pecans and stir to combine.

Notes: When preparing the crumb topping, you ca rub mixture between your fingers until you have course crumbs; sometimes this even works better than a pastry blender.
Leftover pie should be covered and stored in the refrigerator.
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