Tender Apple Pie with Crunchy Crumble Topping

In a mixing bowl, combine the flour and sugar for the crumble topping. Add the cold butter, cut into small pieces, and blend it with your fingers until the mixture resembles crumbs. You can also use a food processor for this step.

Next, chop the walnuts (not into flour) and mix them in with the cinnamon to the crumble. Once combined, set it aside in the refrigerator to chill.

In a large mixing bowl, beat the softened butter with the sugar and vanillin until you achieve a light and fluffy texture. Gradually add the eggs, one at a time, continuing to mix.

Then stir in the sour cream until well combined.

Finally, sift in the flour combined with the baking powder and mix lightly until you have a smooth batter.

While the batter is being prepared, peel the apples and remove the cores. Grate the apples using a coarse grater and set aside.

Grease a baking pan lightly with butter. Pour in half of the batter and spread it evenly across the bottom. Then, layer the grated apples on top and firm them down gently.

Pour the remaining batter over the apples, covering them completely.

Sprinkle the prepared crumble topping generously over the pie. Preheat your oven to 180°C (350°F) and bake the pie for 40-45 minutes. Baking time may vary based on your oven and pan size.

If the topping starts to brown too quickly before the pie is fully baked, cover it lightly with foil. Allow the pie to cool before serving.