Ingredients
Pastry for single-crust pie (9 inches)1/3 cup sugar3 tablespoons cornstarch1 teaspoon ground cinnamon1/4 teaspoon ground allspice6 cups diced peeled tart apples (about 6 medium)1 cup reduced-fat sour cream1 teaspoon vanilla extractTOPPING:1/2 cup all-purpose flour1/4 cup packed brown sugar1/2 teaspoon ground cinnamon2 tablespoons cold butter
Preparation
Unroll crust into a 9-in. deep-dish pie plate or cast-iron skillet; flute edge. In a large bowl, combine the sugar, cornstarch, cinnamon and allspice. Fold in the apples. Combine sour cream and vanilla; stir into apple mixture. Spoon into crust.
For topping, combine the flour, brown sugar and cinnamon in a bowl; cut in butter until mixture resembles coarse crumbs. Sprinkle over filling.
Bake at 400° for 25 minutes. Reduce heat to 350°; bake 25-30 minutes longer or until filling is bubbly and topping is golden. Cool on a wire rack. Refrigerate leftovers.
