Sour Cream Apple Pie with Dark Brown Sugar Topping

I made this pie for our second January pie race. Jessica, the pie race winner, gave me three options, and I picked one that sounded the best, and changed it around a bit to suit. This is pretty heavily based on a SimplyRecipes.com pie, but I shifted ingredients around a bit and used more vanilla and dark brown sugar instead of light.

Ingredients
Pate Brissee(All butter) crust
1 1/4 cups all-purpose flour, plus extra for rolling
8 Tbsp (1 stick) unsalted butter, very-cold, cut into 1/2 inch cubes
1/2 teaspoon salt
1/2 teaspoon sugar (increase to 1 1/2 teaspoons if for a sweet recipe)
2 to 4 Tbsp ice water, very cold

Filling
1 cup sour cream
2/3 cup sugar
2 tablespoons flour
1/4 teaspoon salt
2 teaspoons vanilla
1 egg
4 cups peeled, sliced tart apples

Topping
1/2 cup dark brown sugar, packed
1/3 cup flour
1/4 cup butter, room temperature
1/2 teaspoon cinnamon
Mix together all ingredients until the mixture resembles coarse crumbs. Chill until needed in the recipe.

Method
Crust
• Start by cutting the sticks of butter into 1/2-inch cubes and placing in the freezer for at least 15 minutes (preferably longer) so that they become thoroughly chilled.
In a food processor, combine flour, salt, and sugar, pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add water 1 Tablespoon at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready. If not, add a little more water and pulse again.
• Remove dough from machine and place on a clean surface. Carefully shape into a disc. Do not over-knead the dough! You should still be able to see little bits of butter in the dough. These bits of butter are what will allow the result crust to be flaky. Sprinkle the disc with a little flour on all sides. Wrap the disc in plastic wrap and refrigerate at least 1 hour.
• Remove the crust disk from the refrigerator. Sprinkle some flour on top of the disk. Roll out with a rolling pin on a lightly floured surface to a 12 inch circle; about 1/8 of an inch thick. As you roll out the dough, use a metal spatula to check if the dough is sticking to the surface below. Add a few sprinkles of flour if necessary to keep the dough from sticking. Gently fold in half. Place on to a 9-inch pie plate, lining up the fold with the center of the pan. Gently unfold and press down to line the pie dish with the dough.


• Preheat oven to 400°F.
• Beat together sour cream, sugar, flour, salt, vanilla. Beat egg separately, then combine. Add apples, mixing carefully to coat well.
• Put filling into pie shell and bake at 400 degrees initially for 25 min.
• Remove from oven and sprinkle with Topping. Bake for 20 more minutes.