Crust
1 ¾ cups all purpose flour
¼ cup sugar
1 teaspoon cinnamon
½ teaspoon salt
½ cup, plus 2 tablespoons (1 ¼ sticks) butter
¼ water or apple cider

Filling
8 McIntosh apples—peeled, cored, and sliced
1 2/3 cup sour cream
1 cup sugar
1/3 cup all purpose flour
1 egg
2 teaspoons vanilla
½ teaspoon salt

Topping
1 cup chopped walnuts or pecans
½ cup all purpose flour
1/3 cup firmly packed brown sugar
1/3 cup granulated sugar
1 tablespoon cinnamon
Pinch of salt
½ cup (1 stick) butter, room temperature

Directions:

For crust:

1. Combine flour, sugar, cinnamon, and salt in medium bowl.
2. Cut in butter using a pastry blender or 2 knives, until mixture resembles coarse meal.
3. Add water and toss mixture gently with fork until evenly moistened.
4. Gather gently into ball. Transfer to lightly floured board and roll into circle slightly larger than a deep 10-inch pie plate.
5. Ease pastry into the pan and flute high edge. Set aside.

For filling:

1. Preheat oven to 450 degrees.
2. Combine all ingredients in a large bowl and mix well.
3. Spoon into crust and bake for 10 minutes.
4. Reduce oven temperature to 350 degrees and continue baking until filling is slightly puffed and golden brown, about 40 minutes. (If edges of crust begin to brown too quickly, cover with strips of aluminum foil.)

For topping:

1. Meanwhile, combine walnuts, flour, sugars, cinnamon, and salt in a medium bowl and mix well.
2. Blend in butter until mixture is crumbly.
3. Spoon over pie and bake 15 minutes longer.

Chef Henry’s Beverage Recommendation: “In New England, they often serve a slice of Vermont cheddar cheese and a mellow red wine with apple pie. So, I would suggest a Shiraz, which is mildly dry and has a warm chocolaty finish. Don’t forget the roaring fire!”