1 C flour
1/4 lb butter (1 stick)
1/2 C sugar
2 t ground cinnamon
Cut butter into cubes. Combine all ingredients with a pastry blender or food processor until crumbly. Set aside.
4 C sliced apples
2 heaping T flour
1 C sour cream
1 egg, beaten
1/2 t vanilla
3/4 C sugar
1 premade or from scratch pie crust
Preheat oven to 400F. Place pie crust in pie pan and pierce a few times with a fork. I like to prebake the crust for a few minutes until it’s set, but that’s totally a personal preference. If you’re all fancy, you can use pie weights. I find that prebaking is helpful as the crust is less likely to fall.
In a large bowl, combine flour, sour cream, egg, vanilla, salt, and sugar until smooth, then stir in apples until coated. Pour into prepared pie crust and top with streusel. Bake 15 minutes at 400F, then reduce the heat to 350F and bake 40 more minutes.
I know that sour cream in apple pie sounds weird, and that the cinnamony goodness you’re used to is notably absent, but please, just trust me on this one.