• Cooking Time: 45-50
• Servings: 8
• Pastry for single-crust pie (9 inches)
• 6 cups chopped peeled tart apples (about 6 medium)
• 2 tablespoons butter, melted
• 2 tablespoons sour cream
• 4 teaspoons lemon juice
• 1/2 cup sugar
• 1 tablespoon all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• TOPPING:
• 1/2 cup all-purpose flour
• 1/2 cup sugar
• 1/4 cup cold butter

1. Line a 9-in. pie plate with pastry; flute edges.
2. In a large bowl, combine the apples, butter, sour cream, lemon juice, sugar, flour, cinnamon and nutmeg. Spoon into pastry shell.
3. For topping, combine flour and sugar in a bowl; cut in butter until mixture resembles coarse crumbs. Sprinkle over filling.
4. Bake at 375 for 45-50 minutes or until the filling is bubbly and the apples are tender.
5. Cool on a wire rack.
6. 8 servings

Brown the topping for this special-occasion pie under the broiler to give it extra eye appeal. Watch it carefully, though, because you don't want to burn Thanksgiving dessert! It's a fitting finale for any festive meal.