Sour Cream Apple Pie

• 2 1/2 cups all-purpose flour, plus more for dusting
• 2 tablespoons sugar
• 1 teaspoon salt
• 1/2 cup (8 tablespoons) cold vegetable shortening
• 1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into small pieces
• 2 tablespoons apple cider vinegar
• 4 pounds assorted apples (such as Granny Smith and Gala)
• 2/3 cup plus 2 tablespoons sugar
• 2 tablespoons fresh lemon juice
• 1/8 teaspoon salt
• 4 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2/3 cup sour cream
• 1 1/2 teaspoons vanilla bean paste or pure vanilla extract
• 1/2 teaspoon apple pie spice
• 1 large egg, lightly beaten

1. Make the crust: Pulse the flour, sugar and salt in a food processor.
2. Add the shortening and pulse until the mixture looks like cornmeal.
3. Add the butter and pulse until it is in pea-size pieces.
4. Add the vinegar and 5 to 6 tablespoons ice water; pulse until the dough just starts forming a ball.
5. Divide between two pieces of plastic wrap.
6. Shape each into a disk and wrap.
7. Refrigerate until firm, at least 1 hour or overnight.
8. Make the filling: Peel the apples and slice 1/4 inch thick; toss with 2/3 cup sugar, the lemon juice and salt in a large bowl.
9. Melt 2 tablespoons butter in a large skillet over medium-high heat.
10. Add half of the apples; cook, stirring, until slightly softened, 5 minutes.
11. Sprinkle with 1 tablespoon flour.
12. Cook, stirring, until the juices thicken, about 1 minute.
13. Transfer to a separate large bowl.
14. Repeat with the remaining butter, apples and flour; add to the bowl with the cooked apples.
15. Gently fold in the sour cream and vanilla paste.
16. Let cool completely.
17. Roll out 1 disk of dough into a 12-inch round on a lightly floured surface.
18. Ease into a 9 1/2 -inch deep-dish pie plate.
19. Add the filling, slightly mounding it in the center.
20. Refrigerate until ready to bake.
21. Put a baking sheet on the lowest oven rack and preheat to 425 degrees F for 30 minutes.
22. Meanwhile, roll out the remaining disk of dough into a 12-inch round on a floured surface.
23. Lay the dough over the filling and press the crusts together around the edge; fold the overhanging dough under itself.
24. Crimp with your fingers or a fork.
25. Refrigerate until firm, 30 minutes.
26. Combine the remaining 2 tablespoons sugar and the apple pie spice.
27. Brush the top crust with the beaten egg and sprinkle with the spiced sugar.
28. Make a few slits in the crust with a knife to let steam escape.
29. Transfer the pie to the hot baking sheet and bake 15 minutes.
30. Reduce the oven temperature to 375 degrees F and continue baking until the crust is golden and the filling is bubbling, rotating the pie as needed, 1 hour 15 minutes.
31. (Tent with foil if the crust browns too quickly.)
32. Transfer to a rack and let cool completely.
33. Photograph by Con Poulos

flour, sugar, salt, vegetable shortening, butter, apple cider vinegar, apples, sugar, lemon juice, salt, unsalted butter, flour, sour cream, vanilla bean paste, apple pie spice, egg

Taken from www.foodnetwork.com/recipes/sour-cream-apple-pie.html (may not work)