A delectable twist on an All-American dessert that will surely elicit oohs and aahs from your holiday guests.

Ingredients
For Pastry:
1 cup + 2 tablespoons all-purpose flour
1/8 teaspoon salt
1/4 cup Carapelli Extra Light Olive Oil
2 tablespoons + 1 teaspoon cold milk

For Filling:
6 large cooking apples, peeled, cored and sliced (about 6 cups)
2/3 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon apple pie spice
1/4 teaspoon salt
3/4 cup sour cream
1 egg, beaten
1/2 teaspoon vanilla extract

For Topping:
1/3 cup all-purpose flour
1/3 cup chopped pecans, toasted
1/3 cup packed brown sugar
1/4 teaspoon ground cinnamon
3 tablespoons butter

Cooking Directions
For Pastry: In large mixing bowl, combine flour and salt. In liquid measuring cup, combine olive oil and milk. Add all at once to the flour mixture. Stir lightly with a fork. Form dough mixture into a ball; flatten slightly with your hands. Place ball of dough between 2 sheets of wax paper. Roll ball of dough into a 12-inch circle. Peel off top paper of crust and invert in a 9-inch pie plate, paper side up. Remove top paper.

For Filling: In bowl, combine all filling ingredients. Stir until well blended. Pour filling into unbaked pie shell.

Bake pie at 450°F for 15 minutes. Reduce oven temperature to 325°F and continue to bake for 30-40 minutes.

For Topping: Meanwhile, in bowl, stir together the flour, pecans, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Remove pie from oven and sprinkle with the topping. Return pie to oven and continue baking for an additional 10-12 minutes or until topping is golden brown. Cool pie completely on wire rack. Serves 8.

Preparation Time: 30 minutes

Total Time: 1 hour, 10 minutes plus cooling time