Apple Pie with Sour Cream Crust

Ingredients

• 2.5 cup all-purpose flour (For the crust)
• 1 tbsp granulated sugar (For the crust)
• 1 tsp baking powder (For the crust)
• 0.5 tsp table salt (For the crust)
• 1 cup unsalted butter (Cold, cut into small pieces; for the crust)
• 0.75 cup sour cream (For the crust)
• 8 large apples (Honeycrisp, Fuji, or Gala; peeled, cored, and sliced)
• 0.75 cup granulated sugar (For the filling)
• 1 tsp ground cinnamon (For the filling)
• 0.25 tsp ground nutmeg (For the filling)
• 1 tbsp lemon juice (For the filling)
• 1 large egg (Beaten with 1 tablespoon water for brushing the crust)
• 1 tbsp water (For the egg wash)
• 1 tbsp turbinado sugar (Optional, for sprinkling over the top crust)

Steps

1. 1

   In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold butter and work it into the flour with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

2. 2

   Add the sour cream and stir just until a shaggy dough forms. Divide the dough into two portions, shape each into a disk, wrap tightly, and refrigerate for at least 1 hour.

3. 3

   While the dough chills, peel, core, and slice the apples. Toss them in a large bowl with the sugar, cinnamon, nutmeg, and lemon juice until evenly coated. Set aside while you prepare the crust.

4. 4

   Heat the oven to 425°F (220°C). On a lightly floured work surface, roll one chilled dough disk into an approximately 12-inch round. Carefully transfer it to a 9-inch pie plate, easing it into the bottom and sides without stretching the dough.

5. 5

   Add the seasoned apples to the pastry-lined pie plate, arranging them in a fairly even mound. Pour any accumulated juices over the apples.

6. 6

   Remove the second dough disk from the refrigerator only when you are ready to cover the pie. Roll it into an approximately 12-inch round and lay it over the apples.

7. 7

   Trim the overhanging dough, then press the top and bottom crusts together around the rim. Fold the edge under itself and press gently to seal; leave the edge rustic rather than crimping it. Cut several vents in the top crust.

8. 8

   Brush the top crust with the beaten egg mixed with water. Sprinkle with turbinado sugar, if using.

9. 9

   Bake at 425°F (220°C) for about 20 minutes, until the crust begins to brown. Reduce the oven temperature to 375°F (190°C) and continue baking for about 55 to 70 minutes, until the crust is deep golden and the apple filling is bubbling through the vents.

10. 10

    Transfer the pie to a rack and cool completely before slicing. The filling will set as it cools, making the pie easier to cut. Serve the day it is baked when possible.

Notes

The source page provides the recipe title, yield, technique description, tip, and storage guidance but places the full ingredient list and instructions behind a membership wall. The ingredient quantities and detailed method above are therefore reconstructed estimates, not directly extracted measurements. The pastry is delicate and softens quickly, so keep the second dough disk refrigerated until topping the pie. Store covered at room temperature for up to 2 days or refrigerate for up to 4 days. Rewarm covered with foil in a 350°F oven for about 25 minutes, removing the foil for the last 5 minutes.

Nutrition per serving

• dessert
• pie
• baked
• American
• vegetarian
• fall
• apple
• make-ahead