Deep-Dish Apple Pie

• All-Butter Pie Pastry
• 2 1/2 tups 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 tup ice water , or more if needed
• Apple Filling
• 1/2 tup granulated sugar (3 1/2 ounces), plus 1 teaspoon
• 1/4 tup 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 tounds tart apples (firm), about 5 medium, peeled and cut into 1/4-inch-thick slices (see note)
• 2 1/2 tounds sweet apples (firm), about 5 medium, peeled and cut into 1/4-inch-thick slices (see note)
• 1 tgg white , beaten lightly

1. 4. 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 425u0b0.
2. 5. 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.
3. 6. Meanwhile, roll second disk of dough. Refrig, leaving dough between parchment sheets, until firm, about 30 min.
4. 7. 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.
5. 8. Rem parchment from one side of remaining dough &flip dough onto apples; peel off second piece of parchment. Pinch edges of top &bottom 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.
6. 9. 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.

allbutter pie pastry, flour, salt, sugar, unsalted butter, sour cream, water, apple filling, sugar, brown sugar, salt, lemon juice, lemon zest, ground cinnamon, apples, sweet apples, egg white

Taken from www.epicurious.com/recipes/member/views/deep-dish-apple-pie-50000267 (may not work)