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1
Roll out the dough 18 inch thick on a lightly floured surface, fit it into a 10-inch (6 cup capacity) pie plate, and flute the edge decoratively.
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2
Chill the shell while making the topping and the filling.
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3
Make the topping:
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4
In a small bowl blend together the butter, the sugar, the cinnamon, and the flour until the mixture is combined well and chill the topping, covered, while making the filling.
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5
Make the filling:
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6
In a large bowl whisk together the sour cream, the sugar, the salt, the vanilla, the eggs, and the flour until the mixture is smooth.
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7
Add the apples, peeled, cored, and sliced thin, and stir the filling until it is combined well.
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8
Spoon the filling into the chilled shell, smoothing the top, and crumble the topping evenly over it.
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9
Bake the pie in the middle of a preheated 350F (180C) F oven for 1 to 1 1/4 hours, or until it is golden and the apples are tender, transfer it to a rack, and let it cool completely.
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10
Serve the pie with the ginger whipped cream.
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11
Ginger Whipped Cream:
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12
In a bowl with an electric mixer beat the cream until it just holds stiff peaks, add the sugar and the ginger, and beat the mixture until it holds stiff peaks.
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13
Fold in the 1/4 cup candied ginger, transfer the whipped cream to a serving bowl, and garnish it with the additional candied ginger.
