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| 1 1/2 Tasse | all-purpose flour |
| 1/4 Tasse | sugar granulated |
| 1/2 Teelöffel | salt |
| 1 Teelöffel | cinnamon |
| 1/2 Tasse | (plus 2 tb) butter or margerine |
| 1/4 Tasse | Cider or apple juice |
| 8 | McIntosh apples, peeled, cored and sliced |
| 1 2/3 Tasse | sour cream |
| 1/3 Tasse | all-purpose flour |
| 1/2 Teelöffel | salt |
| 1 | Eggs lightly beaten |
| 2 Teelöffel | vanilla extract pure |
| 1 Tasse | walnuts chopped |
| 1/2 Tasse | all-purpose flour |
| 1/3 Tasse | brown sugar |
| 1/2 Tasse | Butter or margerine (at room temp) |
| 1/3 Tasse | sugar granulated |
| 1 Esslöffel | cinnamon |
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Preheat over to 450F. For crust: Mix all dry ingredients together and cut in butter until crumbly. Add cider and mix until moistened. Roll dough to fit a 10 inch quiche pan, keeping sides high.
For filling: Mix all filling ingredients together. Pour into pie crust. Put aluminum foil on edge of crust to avoid burning. Bake for 10 minutes. Reduce heat to 350F and continue baking for 40 minutes or more.
For topping: Mix all topping ingredients together and sprinkle over top of pie. Bake for 15 minute at 350F.
Src: Mother Earthnews
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