Elise Bauer

sour cream

sugar (can easily reduce to 1/2 cup if you like your apple pies a little less sweet)

flour

salt

vanilla

egg

peeled, sliced tart apples (about 1 1/4 pounds of slices, cut 1/4-inch to a 1/2-inch thick)

lemon juice or apple cider vinegar

One 9" unbaked pie shell, frozen or chilled in the freezer for at least 30 minutes (see sour cream pie crust recipe, use a single crust recipe)

brown sugar, packed

flour

butter (1/2 a stick), chilled, cut into cubes

cinnamon