Ingredients

Crust:
2 1/2 cups all-purpose flour
5 tablespoons sugar
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
6 tablespoons cold unsalted butter
6 tablespoons cold shortening
4 to 6 tablespoons apple juice

Filling:
2/3 cup sour cream
1/3 cup sugar
1 egg, lightly beaten
1/4 teaspoon salt
1 teaspoon vanilla extract
3 tablespoons all-purpose flour
3 or 4 medium tart apples, peeled and thinly sliced

Topping:
3 tablespoons brown sugar
3 tablespoons sugar
1 teaspoon ground cinnamon
1 cup chopped walnuts

1. Prepare crust: Sift flour, sugar, salt, and cinnamon into a bowl. Cut in the butter and shortening with a fork until the mixture resembles coarse meal. Moisten with just enough apple juice, tossing ingredients lightly with a fork. Form dough into a ball. Wrap and refrigerate for 2 hours.

2. Cut off 1/3 of the dough and return it to the refrigerator. Roll out the other 2/3 between 2 sheets of wax paper. Line a greased 9-inch pie pan with the dough. Trim overhang and crimp decoratively. Preheat oven to 350°F.

3. Whisk all filling ingredients, except apples, in a bowl. Add apples and then spoon into the pastry-lined pie pan.

4. Roll out the remaining dough between wax paper to form a circle 10 inches in diameter. Cut into strips 1/2-inch wide and arrange lattice-fashion over apples. Combine topping ingredients and sprinkle on top.

5. Bake pie in the center of the oven until the juices are bubbling and the apples are tender, about 55-60 minutes. (Cover loosely with foil if the crust browns too quickly.) Serve warm or cooled.