Sour Cream Apple Pie

To make crust:
Lightly grease a 9 inch pie plate. Preheat oven to 375F

Put flour and salt in food processor. Pulse to combine. Add butter pieces and pulse until butter pieces are about the size of peas. With processor running stream in 2 tablespoons of water, adding more water if needed, until dough is just moistened enough to hold together. Form dough into a ball and let rest in the refrigerator for 1 hour

Roll dough out on a floured surface, forming a circle about 12 inches in diameter. Gently move crust into pie plate. I find it easiest to wrap the dough around the rolling pin and unroll it over the pie plate. Trim the crust edges if necessary and make a fluted or scalloped edge.

To make pie filling:
Combine eggs and sour cream; stir in the sugar, 2 tablespoons flour, vanilla, and salt. Stir in apples. Pour apple mixture into pie plate.

To make topping:
Combine flour, oats, sugar, and salt in a small bowl. Pour in melted butter and vanilla and stir to combine. Sprinkle mixture over the top of the pie.

Bake for 20-25 minutes at 375. If the edges brown too quickly, cover them with foil until the filling is set. Chill thoroughly before serving.