3/4 cup Domino® or C&H® Pure Cane Granulated Sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 cup cold butter
1 unbaked pastry shell (9 inches)
5 cups sliced peeled tart apples (about 4 large)
1 tablespoon lemon juice
1 cup (8 ounces) sour cream
2 tablespoons milk
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In a large bowl, combine the sugar, flour, cinnamon, salt and nutmeg. Cut in butter until crumbly. Sprinkle 2 tablespoons streusel in pastry shell. Arrange half the apples in overlapping rows in pastry shell; sprinkle with lemon juice. Combine sour cream and milk; spread over apples. Arrange remaining apples over sour cream mixture in overlapping rows; sprinkle with remaining streusel.
Bake at 400° for 35-40 minutes or until bubbly and streusel is browned. Cool on wire rack.