1/3cupchopped pecans(up to 3/4 cup if you really like pecan toppings)
6tbspbuttermelted (I used salted)
Pie filling
1 1/3c.sour cream(I have used greek yogurt-still good!)
2/3c.sugar
1/4teaspoonsalt
2teaspoonsvanilla
2large eggs
3tablespoonsall-purpose flour
4or 5 large applespeeled, cored, and thinly sliced - I used half granny smith, half honey crisp
Pie crust(you can make your own, or use a pre-made one from the refrigerator section of the grocery store — I always do fitted into a deep-dish 9" or 10" pie plate and chilled)
Instructions
Preheat the oven to 350 degrees.
To make the topping, in a medium sized bowl, microwave the butter until slightly melted and then stir in the remaining topping ingredients. It will be very thick. Cover and chill in the fridge until time to add to the pie.
In your pie plate, add your pie crust and chill in the fridge.
To make the filling, whisk together the sour cream, sugar, salt, vanilla, eggs, and flour until the mixture is smooth. Set aside and prepare the apples.
Peel, core, and thinly slice your apples. Add to the filling mixture.
Pour the filling into the pie shell. Put the pie pan on a baking sheet and bake for 45 minutes. After that, pull pie out, and add topping. Bake for another 30 minutes. (You might need to put a bit of tinfoil on top of the pie during the last 15 minutes to prevent the top from burning.) Transfer it to a rack and let it cool completely.