1 (10-inch) prepared pie shell (pre-made or homemade)
5 large apples, such as Northern Spy or Rhode Island Greening
1 1/2 cups creme fraiche, preferably Vermont-made
1 tablespoon pure vanilla extract
3/4 cup all-purpose flour
1 farm-fresh egg
3/4 cup sugar
1/2 cup dark brown sugar
1/2 cup cultured butter, preferably Vermont-made, cold and cut into pieces
1 cup chopped pecans
Preheat oven to 450 degrees. Fit pastry into a 10-inch pie plate, flute edges, and refrigerate for 30 minutes or longer.
Peel, core, and slice apples into 1/4-inch slices. Arrange in the chilled pie shell.
Combine the creme fraiche. Mix the remaining 1/2 cup flour, brown sugar, and cultured butter together in a small bowl until the mixture is crumbly. Fold in the pecans and sprinkle over the baked pie. Return the pie to the oven and continue baking for 15 minutes or until top is golden brown.