Sour Cream Apple Pie

Directions

1. 1
   Make the crust: Pulse the flour, sugar and salt in a food processor.
2. 2
   Add the shortening and pulse until the mixture looks like cornmeal.
3. 3
   Add the butter and pulse until it is in pea-size pieces.
4. 4
   Add the vinegar and 5 to 6 tablespoons ice water; pulse until the dough just starts forming a ball.
5. 5
   Divide between two pieces of plastic wrap.
6. 6
   Shape each into a disk and wrap.
7. 7
   Refrigerate until firm, at least 1 hour or overnight.
8. 8
   Make the filling: Peel the apples and slice 1/4 inch thick; toss with 2/3 cup sugar, the lemon juice and salt in a large bowl.
9. 9
   Melt 2 tablespoons butter in a large skillet over medium-high heat.
10. 10
    Add half of the apples; cook, stirring, until slightly softened, 5 minutes.
11. 11
    Sprinkle with 1 tablespoon flour.
12. 12
    Cook, stirring, until the juices thicken, about 1 minute.
13. 13
    Transfer to a separate large bowl.
14. 14
    Repeat with the remaining butter, apples and flour; add to the bowl with the cooked apples.
15. 15
    Gently fold in the sour cream and vanilla paste.
16. 16
    Let cool completely.
17. 17
    Roll out 1 disk of dough into a 12-inch round on a lightly floured surface.
18. 18
    Ease into a 9 1/2 -inch deep-dish pie plate.
19. 19
    Add the filling, slightly mounding it in the center.
20. 20
    Refrigerate until ready to bake.
21. 21
    Put a baking sheet on the lowest oven rack and preheat to 425 degrees F for 30 minutes.
22. 22
    Meanwhile, roll out the remaining disk of dough into a 12-inch round on a floured surface.
23. 23
    Lay the dough over the filling and press the crusts together around the edge; fold the overhanging dough under itself.
24. 24
    Crimp with your fingers or a fork.
25. 25
    Refrigerate until firm, 30 minutes.
26. 26
    Combine the remaining 2 tablespoons sugar and the apple pie spice.
27. 27
    Brush the top crust with the beaten egg and sprinkle with the spiced sugar.
28. 28
    Make a few slits in the crust with a knife to let steam escape.
29. 29
    Transfer the pie to the hot baking sheet and bake 15 minutes.
30. 30
    Reduce the oven temperature to 375 degrees F and continue baking until the crust is golden and the filling is bubbling, rotating the pie as needed, 1 hour 15 minutes.
31. 31
    (Tent with foil if the crust browns too quickly.)
32. 32
    Transfer to a rack and let cool completely.
33. 33
    Photograph by Con Poulos