Recipe Submitted by : Gregs Kitchen
2-1/3 cups all-purpose flour, divided
3/4 cup plus 1 tablespoon sugar, divided
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup plus 3 tablespoons cold unsalted butter, cut into small pieces, divided
4 to 5 tablespoons ice water
1 egg, separated
7 medium Jonathan or Granny Smith apples, peeled, cored and sliced
1 tablespoon lemon juice
1-1/4 teaspoons ground cinnamon
1 tablespoon sour cream
- Combine 2 cups flour, 1 tablespoon sugar, baking powder and salt in large bowl until well blended. Cut in 3/4 cup butter using pastry blender or 2 knives until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, to flour mixture. Toss with fork until mixture holds together. Form dough into 2 discs. Wrap discs in plastic wrap; refrigerate 30 minutes or until firm.
- Working with 1 disc at a time, roll out dough on lightly floured surface with lightly floured rolling pin into 12-inch circle, 1/8 inch thick. Ease dough into 9-inch glass pie plate. Do not stretch dough. Trim dough leaving 1/2-inch overhang; brush with egg white. Set aside.
- Preheat oven to 450°F.
- Place apple slices in large bowl; sprinkle with lemon juice. Combine remaining 1/3 cup flour, 3/4 cup sugar and cinnamon in small bowl until well blended. Add to apple mixture; toss to coat apples evenly. Spoon filling into prepared pie crust; place remaining 3 tablespoons butter on top of filling.
- Roll out remaining dough and cut into slices about 1 –1 1/2 inches wide.
- Then lay the pieces on top of your apple mixture in the pie in a lattice fashion.
- Combine egg yolk and sour cream in small bowl until well blended. Cover; refrigerate until ready to use.
- Bake pie 10 minutes. Reduce oven temperature to 375°F. Bake 35 minutes. Brush egg yolk mixture evenly on pie crust with pastry brush. Bake 20 to 25 minutes or until crust is deep golden brown. Cool completely on wire rack. Store loosely covered at room temperature 1 day, or refrigerate up to 4 days.