Sour Cream Apple Pie

4 apples, making about 3.5-4 cups
2/3 cup plain all purpose flour
3/4 cup caster or superfine sugar
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla extract
1 cup light sour cream

For topping

1/3 cup flour
100g/3.5 ozs cold butter cut into cubes
4 tablespoons caster or superfine sugar
4 tablespoons brown sugar
1/2 teaspoon cinnamon

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Step 1 - Preheat oven to 180C/350F and have a pie plate ready. Peel and core the apples and halve them. Cut each half into four or six pieces and place in a large bowl. Add the flour, sugar and salt and toss to combine. In a jug, whisk the eggs, vanilla and sour cream. Mix this with the flour coated apples and place in pie tin. Bake for 40 minutes until apples are soft.

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Step 2 - Meanwhile place all of the topping ingredients in a food processor and whizz until it becomes mixed up and looks like a streusel topping. Place in fridge until ready to use.

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Step 3 - After the 40 minutes is over, remove from oven and sprinkle the topping over it. It will melt so don't worry about making patterns, just try and distribute it evenly. Bake for 10-15 minutes.