Blue-Ribbon Apple Pie

• 1 (15 oz) pkg refrigerated pie crusts, room temperature
• 1 large egg, separated
• 7 medium apples, peeled, cored and sliced
• 1 Tbsp lemon juice
• 3/4 cup granulated sugar
• 1/3 cup all-purpose flour
• 1 1/4 tsp ground cinnamon
• 3 Tbsp cold unsalted butter, cut into small pieces
• 1 Tbsp sour cream

1. Lightly grease a 9-inch pie plate. Roll 1 pie crust on lightly floured surface into 11-inch circle. Transfer crust to prepared pie plate. Trim dough leaving 1/2-inch overhang; brush with egg white. Set aside.
2. Preheat oven to 450 degrees. Place apple slices in large bowl; sprinkle with lemon juice. Stir together sugar, flour and cinnamon in small bowl. Add to apples; toss to coat apples evenly. Spoon apple mixture into pie crust; place butter pieces on top of apple mixture.
3. Moisten edge of crust with water. Roll second crust into 11-inch circle. Place on top of filling. Trim, leaving about 1/2-inch overhang. Seal edge.
4. Cut slits into crust at 1/2-inch intervals around edge to form flaps. Press 1 flap in toward the pie center and next flap out toward pie plate rim. Continue around pie edge. Cut 4 slits in top of dough to allow steam to escape.
5. Beat egg yolk and sour cream in bowl until blended. Cover; chill until ready to use.
6. Bake pie for about 10 minutes; reduce oven temperature to 375 degrees. Bake 35 minutes. Brush pie with egg yolk mixture. Bake until crust is light golden, about 20-25 minutes.

egg, apples, lemon juice, sugar, flour, ground cinnamon, cold unsalted butter, sour cream

Taken from www.epicurious.com/recipes/member/views/blue-ribbon-apple-pie-51332101 (may not work)