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["Preheat oven to 425. Have ready a 9 inch pie plate and a cookie sheet.", "", "To make pastry:", "1. In a food processor, pulse the flour and butter until mixture resembles coarse crumbs. Add sour cream and pulse just until mixture clumps together. Remove blade and then pastry.", "2. Gather pastry into a ball, flatten into a 1/2 inch thick disk and wrap in waxed paper. Refrigerate while making topping and filling.", "", "To make topping:", "3. Pulse flour and brown sugar together to mix. Add butter and pulse until mixture is crumbly. Add pecans and pulse until coarsely chopped.", "", "To make filling:", "4. Mix sugar, flour, cinnamon, and nutmeg in a very large bowl. Add sour cream and lemon juice, stir to mix. Peel, quarter, and core apples. Cut crosswise into thin slices. Add to bowl and toss until evenly coated.", "", "5. Roll out pastry on a lightly floured surface with a lightly floured rolling pin to a 12 inch circle. Line pie plate with pastry. Fold edge under and flute decoratively.", "6. Spread Filling in pie shell, mounding apples in the center. Pat Topping evenly over the apples, forming a top ""crust"".", "7. Place on cookie sheet and bake 15 minutes. Reduce oven temperature to 350 and and bake 45 minutes longer or until apples are tender when pierced. If topping browns too quickly, cover loosely with a sheet of foil.", "8. Remove to wire rack and let cool about 3 hours. Serve warm or at room temperature."]
