Ingredients
All-Butter Pie Pastry
2 1/2 cups unbleached all-purpose flour (12 1/2 ounces), plus additional flour for work surface
1 teaspoon table salt
1 tablespoon sugar
16 tablespoons unsalted butter (2 sticks), cold, cut into 1/2-inch cubes and frozen for 10 minutes
3 tablespoons sour cream
1/3 cup ice water , or more if needed
Apple Filling
1/2 cup granulated sugar (3 1/2 ounces), plus 1 teaspoon
1/4 cup packed light brown sugar (1 3/4 ounces)
1/4 teaspoon table salt
1 tablespoon lemon juice
1/2 teaspoon grated lemon zest
1/8 teaspoon ground cinnamon
2 1/2 pounds tart apples (firm), about 5 medium, peeled and cut into 1/4-inch-thick slices (see note)
2 1/2 pounds sweet apples (firm), about 5 medium, peeled and cut into 1/4-inch-thick slices (see note)
1 egg white , beaten lightly
For Pastry: Process flour, salt, &sugar together in food processor until combined. Add butter &pulse until butter til pea size.
Mix sour cream &1/3 C ice water in small bowl until combined. Add 1/2 of sour cream mixt to flour mixt; pulse. Repeat w/ remaining sour cream mixt. Pin dough w/ fingers; if dough is floury, dry, &does not hold together, add 1 to 2 Ts ice water &process until dough forms lg clumps &no dry flour remains.
Turn dough out onto work surface. Divide dough into 2 balls &flatten each into 4-in disk; wrap each disk in plastic &refrig until firm but not hard before rolling.
Preparation
- For Pie: Mix 1/2 C granulated sugar, brown sugar, salt, zest, &cinnamon in lg bowl; add apples &toss to combine. Trans apples to Dutch oven (do not wash bowl) &cook, covered, over med heat, stirring freq, until apples are tender when poked w/ fork but still hold their shape, 15 to 20 min. Trans apples &juices to rimmed baking sheet &cool to room temp. Adjust oven rack to lowest position, place empty rimmed baking sheet on rack, &heat oven to 425°.
- Rem 1 disk of dough from refrig &roll out between 2 lg sheets of parchment paper to 12-in circle, about 1/8 in thick. Rem parchment from one side of dough &flip onto 9-in pie plate; peel off second layer of parchment. ease dough into plate. Leave dough that overhangs plate in place; refrig until dough is firm, about 30 min.
- Meanwhile, roll second disk of dough. Refrig, leaving dough between parchment sheets, until firm, about 30 min.
- Set lg colander over now-empty bowl; trans cooled apples to colander. Shake colander to drain off as much juice as possible (cooked apples should measure about 8 Cs); discard juice. Trans apples to dough-lined pie plate; sprinkle w/ lemon juice.
- Rem parchment from one side of remaining dough &flip dough onto apples; peel off second piece of parchment. Pinch edges of top ⊥ dough rounds firmly together. trim &seal edges of dough, then cut four 2-in slits in top of dough. Brush surface w/ beaten egg white &sprinkle evenly w/ remaining t sugar.
- Set pie on preheated baking sheet; bake until crust is dk golden brown, 45 to 55 min. Trans pie to wire rack &cool at least 1 1/2 hrs.
