Fantastic Fall Apple Pie

I have made this apple pie for over 30 years with some changes along the way. A disclaimer this pie is very rich but sometimes you just have to let go and indulge.  You can't each low fat cottage cheese and fruit every day. I just tell myself an extra hot yoga class and this piece of pie has my name on it.

French Custard Apple Pie
Crust
1 3/4 cup flour
1/4 cup sugar
1 teaspoon cinnamon
1/3 lb of butter
2/3 teaspoon salt
6-7 tablespoon apple cider or water

Filling
6 large Granny Smith or Macintosh apples pared and diced (you can use a combination or just one kind of apple. I like the Granny Smith because they are tart and this is a sweet pie)
1 2/3 cup sour cream
1 egg(2 if small)
1 cup sugar
1/2 teaspoon salt
2 teaspoon vanilla or 1 tablespoon Brandy
1/3 cup flour

Topping
1/3 cup brown sugar
1/3 cup sugar
1/2 cup flour
1 tablespoon cinnamon
1 cup chopped walnuts
1/2 cup dried crandberries
1 stick butter

Crust: Combine all the ingredients expcept the apple cider in a food procussor, pulse until combined. Add one tablespoon of cider at a time and pulse after each addition. Dough will form a soft ball. Roll dough out on lightly floured surface 2 inches larger than the pie plate, fite a 10 inch pie plate. This is a solf cookie like dough what I do is lightly dust the pie plate with flour before I fit the dough. This will prevent the pie crust from sticking when you cut the pie. Fold and roll pastry under and flute.
Filling: Mix filling ingredients together and fill pie shell. Bake for 450 10 minuetes, then 350 degrees  for 30 minutes. Blend topping ingredients together and place on top of pie . bake for additional 15 minuets.

Enjoy!

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