Creamy Apple Pie

• 2-1/4 cups all-purpose flour
• 3/4 teaspoon salt
• 3/4 cup cold butter, cubed
• 6 tablespoons cold water
• 6 cups sliced peeled tart apples
• 1 tablespoon lemon juice
• 3/4 cup sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon grated lemon zest
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 tablespoons butter
• 1 large egg
• 2 tablespoons sugar
• 1 tablespoon lemon juice
• 3 tablespoons cream cheese, softened
• 1/4 cup sour cream

1. In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. Roll out one portion. Line a 9-in. pie plate with bottom crust; trim even with edge of plate. Set aside.
2. In a large bowl, toss apples with lemon juice. Combine the sugar, flour, lemon zest, cinnamon and salt; add to apples and gently toss. Mound apples in pastry shell so center is higher than edges; dot with butter.
3. Roll out remaining dough to fit top of pie; cut a hole in the center about the size of a quarter. Place over filling; trim, seal and flute edges. Cut slits in top. Add decorative cutouts if desired.
4. Cover edges loosely with foil. Bake at 450u0b0 for 10 minutes. Reduce heat to 375u0b0 and remove foil. Bake 35-40 minutes longer or until crust is golden brown and filling is bubbly. Cool on wire rack for 10 minutes.
5. Meanwhile, in a small saucepan, beat the egg, sugar and lemon juice. Cook and stir over low heat until mixture is thickened and reaches 160u0b0 and coats the back of a metal spoon.
6. Remove from the heat; stir in cream cheese and sour cream until smooth. Slowly pour into center of pie. Cool on wire rack for 1 hour. Cover and refrigerate until serving.

flour, salt, cold butter, cold water, tart apples, lemon juice, sugar, flour, lemon zest, ground cinnamon, salt, butter, egg, sugar, lemon juice, cream cheese, sour cream

Taken from www.tasteofhome.com/recipes/creamy-apple-pie/ (may not work)