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1
Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round (1/8 inch thick), then fit into a 9-inch metal pie plate.
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2
Trim edge, leaving a 1/2-inch overhang, then fold overhang under and crimp edge decoratively.
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3
Chill shell 30 minutes.
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4
While shell chills, put oven rack in middle position and preheat oven to 400F.
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5
Whisk together eggs, sour cream, vanilla, 1 cup sugar, 3 tablespoons flour, nutmeg, and salt in a bowl until smooth.
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6
Peel and core apples, then cut into wedges slightly less than 1/4 inch thick.
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7
Arrange apples in pie shell, then pour sour cream mixture evenly over them, coating all apples.
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8
Bake pie 15 minutes, then reduce oven temperature to 350F and bake until filling is puffed and golden and apples are tender, 45 to 50 minutes.
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9
While pie bakes, stir together remaining 1/3 cup sugar, remaining 1/3 cup flour, cinnamon, and a pinch of salt in a bowl, then blend in butter with your fingertips until mixture forms small clumps.
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10
Remove pie from oven and increase oven temperature to 400F.
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11
Crumble topping evenly over top and bake until sugar is melted, about 10 minutes.
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12
Cool pie on a rack at least 45 minutes.
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13
Serve warm or at room temperature.
