1 (15-ounce) package refrigerated piecrusts, at room tempeture
1 Large egg, seperated
7 Medium apples, peeled, cored and sliced
1 T Lemon Juice
3/4 C Granulated Sugar
1/3 C All-purpose flour
1 1/4 t Ground Cinnamon
3 T Cold unsalted butter, cut into small pieces
1 T Sour Cream
Lightly grease a 9 inch pie plate. Roll 1 piecrust on lightly floured surface into 11-inch circle. Transfer crust to prepared pie plate. Trim dough leaving half inch overhang; brush with egg white. Set aside.
Preheat oven to 450 degrees. Place apple slices ina large bowl; sprinkle with lemon juice. Stir together sugar, flour and cinnamon in a small bowl. Add to apples(if apples are diced need a total of 9 or maybe 10); toss to coat apples evenly. Spoon Apple mixture into pie crust; plane 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 half inch overhang. Seal edge.
Cut slits in crust at half inch intervals around edge to form flaps. Press 1 flap in toward pie center and tnext flap out toward pie plate rim. Continue around edge. Cut 4 slits in top of doug 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 yold mixture. Bake until crust is light golden about 20 to 25 minutes.
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