For pastry:
1 cup + 2 tbsps all-purpose flour
1/8 tsp. salt
1/4 cup light olive oil
2 tbsps + 1 tsp cold milk
For filling:
6 large cooking apples, peeled, cored and sliced (about 6 cups)
2/3 cup granulated sugar
1/4 cup all-purpose flour
1 tsp. apple pie spice
1/4 tsp. salt
3/4 cup sour cream
1 egg, beaten
1/2 tsp vanilla extract
For topping:
1/3 cup all-purpose flour
1/3 cup chopped pecans, toasted
1/3 cup packed brown sugar
1/4 tsp. ground cinnamon
3 tbsps butter

Sour Cream Apple Pie

1. For the pastry, combine flour and salt in a large mixing bowl. In liquid measuring cup, combine olive oil and milk. Add all at once to the flour mixture. Stir lightly with a fork. Form dough mixture into a ball; flatten slightly with your hands.
2. Place ball of dough between 2 sheets of wax paper. Roll ball of dough into a 12-inch circle. Peel off top paper of crust and invert in a 9-inch pie plate, paper side up. Remove top paper.
3. For the filling, combine all filling ingredients in a mixing bowl. Stir until well blended. Pour filling into unbaked pie shell. Bake pie at 450� F for 15 minutes. Reduce oven temperature to 325� F and continue to bake for another 30-40 minutes.
4. For the topping, stir together the flour, pecans, brown sugar and cinnamon in a bowl. Cut in butter until mixture resembles coarse crumbs. Remove pie from oven and sprinkle with the topping.
5. Return pie to oven and continue baking for an additional 10-12 minutes or until topping is golden brown. Cool pie completely on wire rack. This dessert is a delectable twist that will surely elicit oohs and aahs from your holiday guests.
   Serves 8
   Preparation time: 1 hour, 10 minutes