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1. Make the pie dough according to your recipe or package directions, rolling it out and placing it into a 9-inch pie plate. Refrigerate the un-baked crust for at least 30 minutes before filling with the apples.
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2. Preheat the oven to 375 F. Peel, core and slice all the apples to about 1/4-inch thick. It doesn't have to be exact-just try to get them all about the same thickness so the apples cook evenly.
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3. Toss the apples in a bowl with the lemon juice, granulated sugar, cinnamon and sour cream (if using). Scoop the apple mixture into the chilled crust.
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4. In a medium bowl, whisk together the flour, brown sugar, and cinnamon. Add the butter pieces and cut in with a fork, your fingers or a pastry blender until the mixture is coarsely combined and makes a streusel-like consistency.
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5. Lightly press the crumb mixture on top of the apples. Place the pie on a foil-lined baking sheet and bake for 1 hour and 30 minutes until the apples are tender and the crust is golden brown. If the crust edges are getting too dark during the last 30 minutes of baking, you can cover them with foil for the remainder of baking.
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6. Serve warm or at room temperature. This pie is divine with a bit of whipped cream or vanilla ice cream.
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Recipe source: Adapted from a 2007 Real Simple magazine (used a completely different pie crust, omitted walnuts and raisins, used salted butter in the topping and a different variety of apples).
