Best pie ever!

I have been making apple pies for a long time but I had never found a recipe that I really liked. Depending on the kind of apples, there was always a soggy layer, no matter how much flour or cornstarch I added to the mixture. Well, I have found a great recipe! It's not soggy and it has the crunchy topping that everyone loves...try it! It's from the Pillsbury website: www.pillsbury.com

Brown Butter Creamy Apple Pie

Filling
1/4 cup butter or margarine
1/2 cup granulated sugar
1 egg
2 tablespoons all-purpose flour
1 teaspoon vanilla
5 cups sliced peeled Granny Smith apples (5 medium)

Crust
1 Pillsbury® Pet-Ritz® frozen deep dish pie crust

Streusel
1/2 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup packed brown sugar
3/4 teaspoon ground cinnamon
1/4 cup firm butter

Topping (I recommend making a double batch of the topping...)
1/2 cup whipping cream
1 tablespoon powdered sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon vanilla

DIRECTIONS
1. Heat oven to 400°F. Place cookie sheet in oven to heat. In 1-quart saucepan, cook 1/4 cup butter over medium heat, stirring constantly, until melted and lightly browned. Cool completely, about 15 minutes.
2. In large bowl, beat 1/2 cup granulated sugar and the egg with wire whisk until light and fluffy. Beat in 2 tablespoons flour and 1 teaspoon vanilla. Beat in cooled butter. Gently stir in apples. Pour into crust-lined pan.
3. In medium bowl, stir together all streusel ingredients except butter. With pastry blender or fork, cut in 1/4 cup butter until mixture looks like coarse crumbs. Sprinkle over apples. Place pie on cookie sheet in oven.
4. Bake 20 minutes. Reduce oven temperature to 350°F and cover edge of crust with strips of foil to prevent excessive browning. Bake 40 to 50 minutes longer or until apples are tender and crust is golden brown. Cool 2 hours.
5. In small bowl, beat whipping cream until soft peaks form. Add remaining topping ingredients; beat until stiff peaks form. Pipe or spoon onto pie.