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Apple Pie With Sour Cream Crust

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Ingredients
  

  • 2 Crusts top and bottom:
  • 3 cups unbleached all-purpose flour
  • ½ tsp. salt
  • 4 teaspoons granulated sugar
  • 20 tablespoons butter frozen
  • 1 cup sour cream plus an additional tablespoon or three if needed
  • Filling:
  • 5 CUPS SLICED & PEELED APPLES I used Honeycrisp & Gingergold (approx6-7)
  • 1 C. LIGHT BROWN SUGAR
  • 6 TABLESPOONS CORNSTARCH
  • 1 TSP. CINNAMON
  • ¼ TSP. SALT
  • 1 TABLESPOON DICED BUTTER

Instructions
 

  • Crust:
  • In a medium bowl, whisk together the flour, salt and sugar.
  • With the large holes of a box grater, grate the butter into the dry ingredients.
  • With a fork, toss the butter and flour mixture until the butter pieces are all evenly coated with flour.
  • Add sour cream to the bowl.
  • Mix it into the butter and flour as you press down the fork making large clumps.
  • After a little mixing, use your hands to pull dough together. May be a bit shaggy but keep pressing it and it will form a ball. If dry, add drop more sour cream. Divide into balls.
  • Roll one out on a floured surface and lay into your pie pan.
  • Trim the edges to within 1/4-inch. Chill 30 minutes.
  • Add filling:
  • Mix first five ingredients and pile into bottom crust.
  • Dot with the butter.
  • Roll out top crust and place on pie.
  • Crimp and flute edges.
  • Brush with egg wash (1 egg beaten)
  • Sprinkle with sugar and cut a few slits in crust.
  • Bake at 425 for 20 minutes.
  • Then, lower oven to 350 and bake for 40-45 minutes.