Apple Pie with Streusel Topping

1/3 c. flour

3 Tbsp. light brown sugar

1 tsp. cinnamon

1/8 tsp. salt

½ c. chopped walnuts (2 oz.)

2 ½ Tbsp. unsalted butter, melted

½ tsp. vanilla extract

1 c. Greek yogurt or sour cream

3 Tbsp. white sugar

3 large Braeburn or other tart-crisp apples (1 ¾ lb.), peeled, cored and very thinly sliced

1 (9”) pie shell, homemade or store-bought

Preheat oven to 375º. In medium bowl, combine flour, brown sugar, cinnamon and salt. Stir in walnuts. Sprinkle with melted butter and vanilla and stir with fork until evenly moistened. Set aside the streusel topping. In small bowl, stir together yogurt and white sugar. Refrigerate until ready to use. Arrange apple slices in pie shell in tight stacks, arranging stacks so that there are as few gaps as possible. Apples should be very densely packed. Spread yogurt mixture over apples, leaving a ½” border all around. Sprinkle evenly with streusel topping, going right up to the pastry. Place pie on baking sheet (for any drips). Bake for 10 minutes. Reduce temperature to 350° and bake for 40 minutes or until toping is browned and apples are bubbling. Cover edge of piecrust with foil if it starts to get too brown. Makes 8 servings.