Dutch Apple Sour Cream Pie

1 egg, lightly beaten
1 ½ cups (12 oz) sour cream Crumb Topping:
1 cup sugar ½ cup brown sugar, packed
3 Tbsp flour ½ cup flour
½ tsp vanilla ¼ cup cold butter
3 cups thinly sliced peeled tart apples
1 unbaked pastry shell (9”)

In large bowl, combine the egg, sour cream, sugar, flour, & vanilla. Stir in apples. Pour into pastry shell. Bake at 375° for 30 minutes.

Meanwhile, combine brown sugar & flour. Cut in butter until mixture resemble coarse crumbs.
Sprinkle over pie.

Return to the oven for 10-15 minutes or until filling is set & topping is golden brown.

Cool completely on a wire rack. Refrigerate leftovers.