Sour Cream Apple Pie

1 Box Pie Crust (comes with 2 rolls of pie crust)
Filling:
     1/4 cup Flour
     1/4 teaspoon Salt
     1 1/2 cup Sugar
     2 Eggs
     2 cup Sour Cream
     2 teaspoon Vanilla
     1/2 teaspoon Nutmeg
     4 cups Granny Smith Apples, peeled and diced (~4 large apples)
Spicy Topping:
     2/3 cup Sugar
     2/3 cup Flour
     2 teaspoon Cinnamon
     1/2 cup cold Butter

Line pie pans with pastries. Flute edges.

In mixing bowl, combine flour, salt and sugar. Add eggs, sour cream, vanilla and nutmeg. Stir to make a smooth batter. Stir in apples.

Pour filling into 2 pastry pans.  

Bake at 400 for 15 minutes.

Reduce heat to 350 and continue cooking for 30 minutes.

In a small bowl mix sugar, flour and cinnamon. Cut in cold butter. Try to not have any butter pieces be larger than a pinto bean.

You can place it in the refrigerator and continue cutting right before you put it on the pie. It will help to get the butter cold again.

After the pie is done baking for 30 minutes increase temperature of oven to 400.

Sprinkle pies with topping and return to oven for 10 minutes.

Let pies cool completely and keep in refrigerator.

Wait at least 8 hours preferably 24 hours before eating.