Dutch Apple Pie

Pie Crust:
1 1/2 cups flour
1/2 teaspoon salt
4 tablespoons butter
1/4 cup shortening

Apple Feilling:
2 pounds Granny Smith Apples (about 4 large)
2 tablespoons lemon juice
1 cup sour cream
3/4 cup granulated sugar
2 tablespoons flour
1 teaspoon vanilla extract
1/4 teaspoon salt
1 large egg
sprinkle of cinnamon and nutmeg

Streusel Topping:
1/4 cup flour
1/4 cup packed brown sugar
1/4 cup granulated sugar
1 teaspoon cinnamon
1 teaspoon grated orange peel
4 tablespooons cold butter

1. Prepare pie crust: In medium bowl mix flour and salt, With pastry blender or two knivesused scissor-fashion, cut in butter with shortening until mixture resembles course crumbs. Sprinkle about 4 talbespoon ice cold water, 1 tablespooon at a time, into flour mixture, mixing lightly with fork after each addition until dough is just moist enough to hold together. Shape dough into a disk.
2. On lightly floured surface, roll dough into a round 2 inches larger in diameter than inverted 9 1/2" deep-dish pie plate. I always roll my dough between two sheets or plastic wrap. Ease dough into pie plate; trim edge leaving 1-inch overhang, Fold overhang under, pinch to form decorative edge. Cover and refrigerate pie shell.
3. Meanwhile, preheat oven to 400º. Prepare Apple Filling: Peel, core, and cut apples into 1/4inch thick slices. In large bowl, toss aplles with lemon juice. In medium bowl, with wire whisk or fork, beat sour cream, sugar, flour, vanilla, salt, and egg just until blended. Stir sour cream mixture into apple mixture; spoon into chiled pie shell.
4. Place sheet of foil under pie plate; crimp foil eges to form a rim to cath and drips during baking. Bake pie 1 hour, covering loosely with foil if spples are browning too quickly.
5. While pie is baking, prepare Streusel Topping: In medium bowl, stir flour, brown sugar, granulated sugar, cinnamon and orange peel. With finger tips, blend in cold butter until mixture resembles course crumbs.
6. After pie has baked 1 hour, turn oven temperature down to 350º. Sprinkle streusel topping evenly over apples, Bake pie 30 minutes longer un until filling is hot and bubbly and top is golden. Cool pie on wire rack 1 hour to serve warm.