Sour Cream Apple Pie

• Apple Layer
• 3 to 4 cups peeled, sliced Granny Smith apples
• 1 t. cinnamon
• 1/4 t. nutmeg
• 1/8 t. salt
• Sour Cream Layer
• 1 beaten egg
• 1 cup sour cream
• 3/4 cup sugar
• 2 T. flour
• 1 t. vanilla
• Icing
• 1 tablespoon butter
• I teaspoon vanilla
• 1 tablespoon heavy cream
• 1/3 to 1/2 cup powdered sugar
• Pie Crust (double crust)
• 3 cups flour
• 1 teaspoon salt
• 1 cup chilled shortening
• 1/2 cup cold butter, cut into 8 pieces
• 1 egg
• 1 tablespoon vinegar
• 5 tablespoons ice water

1. Pie Crusts
2. Mix flour and salt. Cut butter and shortening into flour until size of beans to small peas. Mix egg, vinegar and ice water. Add liquids a little at a time, tossing lightly with a fork to bring together. Gather into a ball, cover and chill.
3. When ready to use, divide dough into two balls and roll gently into 12 inch circles using a floured rolling pin on a floured board and using as little flour as possible. Put one crust in pie pan and chill for a few minutes.
4. Preheat oven to 400 degrees. Combine apples, cinnamon, nutmeg and salt. Spread in 9 inch pie pan lined with one crust.
5. Mix egg, sour cream, 3/4 c. sugar, 2 T. flour, and vanilla. Pour over apples in crust. Top with second crust and flute edge. Cut steam vents in top. Bake for 15 minutes, then reduce temperature to 350 degrees and bake for 30-40 minutes longer.
6. About 5 or 10 minutes before pie is done, melt butter. Remove from heat and whisk In vanilla and heavy cream; sift In the powdered sugar until mixture reaches desired thickness. As soon as pie is removed from oven, use pastry brush to generously cover hot pie with icing. Cool and serve.

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Taken from www.epicurious.com/recipes/member/views/sour-cream-apple-pie-1211153 (may not work)