Mrrzy's take on Ron's apple pie:

(C is cup, t is teaspoon, T is tablespoon)

Preheat oven to 450F

Crumb crust:
1 1/2 C cookie crumbs (best are sandies)
1/3 C melted butter
2-4 T sugar
Cinnamon
(You can make a regular crust, instead.)

Mix, press into bottom of pie dish, not up sides

Filling (in parens are the amounts calibrated for making a 9x13 pan's worth):

6-9 apples, original recipe says MacIntosh but I prefer granny smith (10)
1 2/3 C sour cream (2 1/2)
1 egg (2)
1 C sugar (I prefer brown) (1 1/2)
1/2 t salt (3/4)
2 T vanilla (3)
1/3 C flour (1/2)

Mix all, pile high in pie dish. Save extras, if any. Makes great pudding or something.

Bake 10 mn at 450F, reduce heat
Bake another 35 mn at 350F
Take pie out, stir filling without disturbing crust, add topping, bake another 15mn. Or longer: keep an eye on the topping.

Topping (here I use the larger amounts for 9x13 pan but in parens are the original measures. I likes me that topping!):

1/2 C brown sugar (1/3)
1/2 C sugar (1/3)
3/4 C flour (1/2)
1 1/2 T cinnamon (1)
Generous pinch salt (regular pinch)
4 1/2 T butter (3 T)

Mix all. Put on top of pie, not all the way to the edges, after stirring.

I am unclear on whether that butter should be melted, but I think just softened.

Make the day before. This pie is best room temp. Rich, rich, rich.