Apple Crisp Pie

Crust-

Combine the, flour, sugar, and salt in a small bowl. (you can also make this dough in a food processor) drop the pieces of butter from the freezer over the flour mixture and use a pastry blender to cut the butter in until the butter is about the size of a pea. Combine the sour cream with 3 tablespoons of water. Add the liquid to the dough and with a rubber spatula press the dough together. If you can’t get it to come together, add up to 1 more tablespoon of ice water. Turn dough onto a sheet of plastic wrap and form into a 6-inch disk, making sure the edges are smooth. Wrap tightly in the plastic wrap and put in fridge for at least 45 minutes. (up to 2 days).

Filling-

While the dough is in the fridge, in a large bowl add all ingredients except the apples and combine well. Add the sliced apples in and stir to combine. Let sit on counter for at least 1 hour up to 2 hours.

Finish Crust-

Pre-heat oven to 350 F.

Let the dough rest on the counter for 5 minutes. On a floured counter, roll out the dough till it’s about a 12-inch circle. Fold dough in half and then fold in half again. Put corner tip folded up dough into center of the 9-inch pie plate and gently un-fold. Ease dough into edges of the pie plate and tuck overhang of dough under itself and crimp edges all around the plate. Wrap loosely with plastic wrap and place in fridge for at least 30 minutes.

Topping-

Stir all ingredients together in a small bowl until no dry streaks remain. Set aside till ready to use.

Assembly-

Place pie plate on a parchment paper lined baking sheet (pie may bubble and baking sheet will catch it). Pour apple mixture into plate and evenly distribute, making sure not to pile high in the middle. Distribute the topping over pie and pat gently to help it stick.

Bake pie for 35 minutes, remove from oven and place pie shield on crust edge, or cover crust edge with foil to not let it burn. Return to oven for another 35 minutes. Let rest on wire rack for at least 4 hours (or even overnight) before serving.