Ingredients
1 (15 oz) pkg refrigerated pie crusts, room temperature
1 large egg, separated
7 medium apples, peeled, cored and sliced
1 Tbsp lemon juice
3/4 cup granulated sugar
1/3 cup all-purpose flour
1 1/4 tsp ground cinnamon
3 Tbsp cold unsalted butter, cut into small pieces
1 Tbsp sour cream
Preparation
Lightly grease a 9-inch pie plate. Roll 1 pie crust on lightly floured surface into 11-inch circle. Transfer crust to prepared pie plate. Trim dough leaving 1/2-inch overhang; brush with egg white. Set aside.
Preheat oven to 450 degrees. Place apple slices in large bowl; sprinkle with lemon juice. Stir together sugar, flour and cinnamon in small bowl. Add to apples; toss to coat apples evenly. Spoon apple mixture into pie crust; place butter pieces on top of apple mixture.
Moisten edge of crust with water. Roll second crust into 11-inch circle. Place on top of filling. Trim, leaving about 1/2-inch overhang. Seal edge.
Cut slits into crust at 1/2-inch intervals around edge to form flaps. Press 1 flap in toward the pie center and next flap out toward pie plate rim. Continue around pie edge. Cut 4 slits in top of dough to allow steam to escape.
Beat egg yolk and sour cream in bowl until blended. Cover; chill until ready to use.
Bake pie for about 10 minutes; reduce oven temperature to 375 degrees. Bake 35 minutes. Brush pie with egg yolk mixture. Bake until crust is light golden, about 20-25 minutes.
