Apple Pie with Sour Cream 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.

   Start 1-hour timer
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) (220°C (425 °F)). 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) (220°C (425 °F)) for about 20 minutes, until the crust begins to brown. Reduce the oven temperature to 375°F (190 °C) (190°C (375 °F)) and continue baking for about 55 to 70 minutes, until the crust is deep golden and the apple filling is bubbling through the vents.

   Start 20-minute timer
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.