| 2 | whole | eggs, slightly beaten |
| 1 | cup | granulated sugar |
| 1 | tsp. | vanilla extract |
| 1 | cup | sour cream |
| 2 | cups | tart apples, peeled, cored and finely chopped |
| ¼ | tsp. | cinnamon |
| 1/3 | cup | butter, softened |
| 1/3 | cup | all-purpose flour |
| 1/3 | cup | granulated sugar |
| 1 | tsp. | cinnamon |
Pre-heat oven to 450°F. In a small mixing bowl combine topping ingredients, mixing butter, flour, sugar, and cinnamon with a fork until small, crumbly lumps are formed. Set aside for use, later.
In a large mixing bowl, combine eggs, sugar, and vanilla. Blend with an electric mixer to combine ingredients. Add sour cream, apples, and salt. Blend again.
Pour pie filling into the unbaked pie shell and turn quickly, several times to level out the filling. Bake in the pre-heated oven for 15 minutes, then reduce heat to 375°F, sprinkle on the topping, and continue to bake until done, usually about 45 minutes.
Cool, then refrigerate to store, but always serve at room temperature for maximum flavor.
Kitchen Staff Tip: To prepare a pie pastry shell, combine 2½ cups all purpose flour, ½ tsp. salt, 2 Tbsp. granulated sugar, and ½ lb. softened butter or margarine; roll out on a lightly floured surface to desired size. Place in a lightly floured pie tin and trim to fit, then crimp the edges with a fork or with two (slightly dampened) fingers.