Crust:

• 2 1/2 cups all-purpose flour
• 5 tablespoons sugar
• 3/4 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 6 tablespoons cold unsalted butter
• 6 tablespoons cold shortening
• 4 to 6 tablespoons apple juice

Filling:

• 2/3 cup sour cream
• 1/3 cup sugar
• 1 egg, lightly beaten
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 3 tablespoons all-purpose flour
• 5 or 6 tart apples, peeled and sliced

Topping:

• 3 tablespoons brown sugar
• 3 tablespoons sugar
• 1 teaspoon ground cinnamon
• 1 cup chopped walnuts

preparation

1. Prepare crust: Sift flour, sugar, salt, and cinnamon into a bowl. Cut in the butter and shortening with a fork until the mixture resembles coarse meal. Moisten with just enough apple juice, tossing ingredients lightly with a fork. Form dough into a ball. Wrap and refrigerate for 2 hours.

2. Cut off 1/3 of the dough and return it to the refrigerator. Roll out the other 2/3 between 2 sheets of wax paper. Line a greased 9-inch pie pan with the dough. Trim overhang and crimp decoratively. Preheat oven to 350°F.

3. Whisk all filling ingredients, except apples, in a bowl. Add apples, then spoon into the pastry-lined pie pan. Combine topping ingredients and sprinkle over filling.

4. Roll out the remaining dough between wax paper to form a circle 10 inches in diameter. Cut into strips 1/2-inch wide and arrange lattice-fashion over apples; trim ends of strips and crimp edges decoratively.

5. Bake pie in the center of the oven until the juices are bubbling and the apples are tender, about 55-60 minutes. (Cover loosely with foil if the crust browns too quickly.) Serve warm or cooled.