Active Time

　　35 min

　　Total Time

　　3 hr (includes making dough and cooling pie)

　　

Ingredients

Makes 6 to 8 servings

　　Pastry dough

　　2 large eggs

　　1 1/2 cups sour cream

　　1 1/2 teaspoons vanilla

　　1 1/3 cups sugar

　　3 tablespoons plus 1/3 cup all-purpose flour

　　1/4 teaspoon freshly grated nutmeg

　　1/4 teaspoon salt

　　1 pound Granny Smith apples

　　1 teaspoon cinnamon

　　1/2 stick (1/4 cup) cold unsalted butter, cut into 1/2-inch cubes

　　

Step 1

Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round (1/8 inch thick), then fit into a 9-inch metal pie plate. Trim edge, leaving a 1/2-inch overhang, then fold overhang under and crimp edge decoratively. Chill shell 30 minutes.

　　

Step 2

While shell chills, put oven rack in middle position and preheat oven to 400°F.

　　

Step 3

Whisk together eggs, sour cream, vanilla, 1 cup sugar, 3 tablespoons flour, nutmeg, and salt in a bowl until smooth. Peel and core apples, then cut into wedges slightly less than 1/4 inch thick. Arrange apples in pie shell, then pour sour cream mixture evenly over them, coating all apples.

　　

Step 4

Bake pie 15 minutes, then reduce oven temperature to 350°F and bake until filling is puffed and golden and apples are tender, 45 to 50 minutes.

　　

Step 5

While pie bakes, stir together remaining 1/3 cup sugar, remaining 1/3 cup flour, cinnamon, and a pinch of salt in a bowl, then blend in butter with your fingertips until mixture forms small clumps.

　　

Step 6

Remove pie from oven and increase oven temperature to 400°F. Crumble topping evenly over top and bake until sugar is melted, about 10 minutes. Cool pie on a rack at least 45 minutes. Serve warm or at room temperature.