Sour cream apples

1  cup		sour cream
1/4  cup		granulated sugar
2  teaspoons		vanilla
1		egg
2		large apples
2/3  cup		all-purpose flour
1/3  cup		chopped walnuts
1/4  cup		packed light brown sugar
1/2  teaspoon		ground cinnamon
1  dash		salt
3  tablespoons		cold butter

Tip: For nutritional information on all the ingredients in Sour cream apples just click on each ingredient name. Then adjust the serving size for any Sour cream apples ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Heat oven to 400 degrees F. Unroll pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. In large bowl, beat sour cream, granulated sugar, flour, salt, vanilla and egg with wire whisk until well blended; stir in apples. Pour into crust-lined pie plate.

Bake 15 minutes. Reduce oven temperature to 350 degrees F; bake 30 minutes longer.

Meanwhile, in medium bowl, mix all topping ingredients except butter. With pastry blender or fork, cut in butter until mixture looks like coarse crumbs; refrigerate until ready to use.

Sprinkle topping over pie. Bake 20 to 25 minutes longer or until topping is golden brown. Cool completely on cooling rack, about 2 hours. Cover and refrigerate any remaining pie.

High Altitude (3500-6500 ft): In step 4, bake 25 to 30 minutes.