Sour Cream Apple Pie with Crumb Topping

Sour Cream Apple Pie with Crumb Topping
9 inch, store-bought, deep-dish pie crust
7 tart apples, such as Granny Smith 3/4 cup sugar2 1/2 tablespoons flour 1 heaping teaspoon cinnamon 3/4 teaspoon nutmeg 1 teaspoon fresh lemon zest Pinch of salt11/2 cups sour cream (may use low fat) 2 eggs, beaten 1/3 cup granulated sugar2 teaspoons rum or vanilla extract (or 1 teaspoon of each) 3 tablespoons cold butter 3 tablespoons old-fashioned oats 3 tablespoons finely chopped walnuts 3 tablespoons brown sugarHeat oven to 400 degrees.Line a 9-inch, deep-dish pie pan with prepared crust.Peel and thinly slice apples; place in bowl. Add sugar, flour, cinnamon, nutmeg, lemon zest and salt and stir until apples are evenly coated. Pour apples into pie shell.In a bowl blend the sour cream, eggs, sugar and extracts. Pour over apple mixture. Bake for 30 minutes.In the meantime, with a pastry blender or two knives cut together the butter, oats, walnuts and brown sugar. Remove pie from oven and reduce temperature to 350 degrees. Sprinkle crumb mixture over top of pie and bake 20 minutes more. Remove from oven and let cool until just warm if serving immediately.Store in refrigerator and warm in the microwave before serving.Serves eight.Nutrition values per serving: 445 calories, 22 g fat, 59 g carbohydrates, 3 g fiber, 5 g protein, 84 mg cholesterol, 145 mg sodium.