• Preheat oven to 400°
• Peel, core, and slice apples. I use the pampered chef apple peeler/slicer/corer.
• In a medium bowl mix sour cream, sugar, flour, salt, vanilla, and egg together with a whisk.
• Gently stir in apples to coat them completely.
• Pour the mixture into a cast iron skillet I baked this one in a 10" for the photo above, but also have baked it in a 12" or you can use another pan of similar size, like a cake pan, or pie plate.
• The smaller the diameter the thicker the pie will be.
• This recipe can be easily cut in half and baked in an 8" pan for two large servings.
• Bake for 20 minutes.

Prepare topping

• In a small bowl with a fork or pastry cutter blend brown sugar, flour, butter, and cinnamon.
• Place in the fridge until the 20-minutes is done.
• Then top the pie with the topping and bake for another 20 minutes.
• Allow pie to cool for 10 minutes if serving hot, or allow to cool to the touch, then place the pie in the fridge until it's chilled.