Title: Kay Harman's Apples and Cream Crumb Pie
Categories: Pie Blank
Yield: 1 Servings

1 1/2	c	Sour cream
1		Egg
1	c	Sugar
1/4	c	Flour
2	ts	Vanilla
1/2	ts	Salt
6	c	Apples, peeled, cored and
		Cut in thin wedges
		Cinnamon Pastry Shell
		Streusal Topping
		Cinnamon Pastry Shell:
1 3/4	c	Flour
1/4	c	Sugar
1	ts	Ground cinnamon
1/2	ts	Salt
2/3	c	Cold butter
2 1/2		3 tablespoons cold water
		Streusel Topping:
1/2	c	Flour
1/3	c	Granulated sugar
1/3	c	Brown sugar, packed
1	tb	Cinnamon
1/4	ts	Nutmeg
1/4	ts	Salt
1/2	c	Cold butter
1	c	Coarsely chopped walnuts

Combine sour cream, egg, sugar, flour, vanilla and salt in large bowl. Add apples and mix well. Turn into Cinnamon Pastry Shell. Cover crimped edges lightly with foil. Bake at 450 degrees 10 minutes, reduce heat to 350 degrees F and continue baking 35-40 minutes.

Remove pie from oven. Stir apple filling, gently but thoroughly. Remove foil around edges. Spoon Streusel Topping evenly on top. Return to oven and bake 20 minutes longer. Serve warm, at room temperature or cold. Makes 1 (10-inch) pie.

Cinnamon Pastry Shell

Combine flour, sugar, cinnamon and salt in mixer bowl. Cut in butter until particles are size of small peas. Sprinkle in cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl.

Gather into ball. On lightly floured board, roll pastry 2 inches larger than inverted 10-inch pie plate. Ease into pie plate and crimp edges decoratively.

Streusel Topping

Combine flour, granulated sugar, brown sugar, cinnamon and salt in bowl. Cut in butter until crumble. Stir in walnuts.

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