My Favorite Apple Pie
3/4 cup brown sugar
1/4 cup all-purpose flour
2/3 cup sour cream
1 Tespoon lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ginger
9 to 10 cups apples, peeled, cored, and sliced
1 cup dried, frozen, or fresh cranberries (optional)
4 tablespoons butter
For the topping:
1 large egg white
1 Tablespoon water
1/4 teaspoon ground cinnamon
2 to 3 Tablespoons sugar
Preheat the oven to 375 degrees.
Prepare and press the pie crust into a deep-dish pie pan setting aside the dough for the top crust. Trim the crust.
Do not bake the crust.
In a large bowl, mix the sugar, flour, sour cream, lemon juice, and spices together into a smooth paste.
Add the apples and cranberries and mix until coated with the sour cream mixture.
Scrape the apple mixture into the unbaked pie shell.
Roll out the top crust.
Brush the top edge of the bottom crust around the rim with water to help the two crusts seal. Place the top crust over the pie.
Trim the crust and seal the two crusts with the tines of a fork.
Mix the egg white, water and 1/4 teaspoon cinnamon together.
Brush the mixture over the top of the pie. Sprinkle the top with sugar.
Cover the edges of the pie with aluminum foil to keep it from burning.
Bake for 25 minutes and then remove the foil. Bake for another 35 to 45 minutes or until the pie is bubbly and the crust is golden.
Cool before serving.
Pairs Well With
We prefer a buttery crust for this pie but use your favorite pastry crust. If you use butter, be sure and keep the dough cold so that you have solid butter bits in the dough. If the dough gets too warm, the butter will melt and your crust will be soggy. Since you are baking a high-mounded, deep dish pie, you will need about 1 1/2 to two times a normal double crust recipe. You will also need a nine-inch, deep-dish pie pan for this recipe.