We live near an apple orchard in Paradise, CA (yes, it really is). This is our favorite recipe for apple pie. It weighs a ton, is a little more work than the average apple pie, but it's worth it's weight in gold! Serve with whipped cream or ice cream, if you need more calories or sweetness! :)
For crust: Combine flour, sugar, cinnamon and salt in medium bowl. Cut in butter with pastry blender. Add cider or water and toss until evenly moistened. Gather into ball. Transfer to lightly floured board and roll into circle. Ease pastry into 11" pie tin or deep 10" pie plate and flute a high edge. Set aside.
For Filling: Preheat oven to 450*. Combine apples, sour cream, sugar, flour, eggs and vanilla in large bowl and mix well. Spoon into crust. Bake 10 minutes. Reduce oven temperature to 350* and continue baking until filling is slightly puffed and golden brown, about 40 minutes. (If edges begin to brown too quickly, cover with strips of foil.)
For Topping: Meanwhile, combine walnuts, flour, sugars, cinnamon and salt in medium bowl and mix well. Blend in butter until mixture is crumbly. Spoon over pie and bake 15 minutes longer.
If you are not a good pie crust maker,you can use store bought pie crusts.