----------------------------------FILLING---------------------------------8 McIntosh apples peeled, cored & sliced 1.6666666666667 c Sour cream 1 c Sugar one third c All-purpose flour 1 Egg 2 ts Vanilla half ts Salt ----------------------------------TOPPING---------------------------------1 c Chopped walnuts half c All-purpose flour one third c Brown sugar, firmly packed one third c Granulated sugar 1 tb Cinnamon 1 pn Salt half c Butter; room temperature For Crust: Combine flour, sugar, cinnamon and salt in medium bowl. Cut in butter using pastry blender or 2 knives until mixture resembles coarse meal. Add water and toss mixture gently with fork until evenly moistened, Gather gently into ball. Transfer to lightly floured board and roll into circle slightly larger than a deep 25 cm pie plate. Ease pastry into pan and flute high edge. Set aside. For filling: Preheat oven to 230ºC . Combine all ingredients in large bowl and mix well. Spoon into crust. Bake 10 minutes. Reduce oven temperature to 180ºC and continue baking until filling is slightly puffed and golden brown, about 40 minutes. (If edges of crust begin to brown too quickly, cover with strips of aluminum foil.) For topping: Meanwhile, combine walnuts, flour, sugars, cinnamon and salt in medium bowl and mix well. Blend in butter until mixture is crumbly. Spoon over pie and bake 15 minutes longer.