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Sour Cream Apple Pie

  For crust:
    1 3/4 cups all purpose flour
    1/4 cup sugar
    1 teaspoon cinnamon
    1/2 teaspoon salt
    1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled butter
    1/4 cup ice water or cold apple cider

  For filling:
    8 Mcintosh apples, peeled, cored, and sliced
    1 2/3 cups sour cream
    1 cup sugar
    1/3 cup all purpose flour
    1 egg
    2 teaspoons vanilla
    1/2 teaspoon salt

  For topping:
    1 cup chopped walnuts
    1/2 cup all purpose flour
    1/3 cup firmly packed brown sugar
    1/3 cup granulated sugar
    1 tablespoon cinnamon
    pinch of salt
    1/2 cup (1 stick) butter, room temperature

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

  To make filling: Preheat oven to 450F. Combine apples, sour cream,
 sugar, flour, egg, vanilla, and salt in large bowl and mix well.
 Spoon into crust. Bake 10 minutes. Reduce oven temperature to 350F
 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.)

  To make 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.