This is a classic: sweet pastry with apples, a creamy sour-cream custard, and a crunchy crumb topping. Cooking the apples before combining them with the custard prevents them from seeping water into the custard while the pie is baking.
This rich pie needs no accompaniment. Make sure the pie is completely cooled or the flavors will be obscured by the heat.
Keep the pie loosely covered with plastic wrap at a cool room temperature on the day it is baked. Wrap and refrigerate leftovers and bring them to room temperature before serving again.
© 2008 Nick Malgieri. All rights reserved.