My Favorite Apple Pie

By carvalhohm2

Ingredients

• Crust:
• 9-inch double crust
• Filling:
• 3/4 cup brown sugar
• 1/4 cup all-purpose flour
• 2/3 cup sour cream
• 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ginger
• 9 to 10 cups apples, peeled, cored, and sliced
• 1 cup dried, frozen, or fresh cranberries (optional)
• 4 tablespoons butter
• Topping:
• 1 large egg white
• 1 tablespoon water
• 1/4 teaspoon ground cinnamon
• 2 to 3 tablespoons turbinado sugar

Details

Adapted from preparedpantry.com

Preparation

Step 1

Preheat the oven to 375 degrees.

1. Prepare and press the pie crust into a deep-dish pie pan setting aside the dough for the top crust. Trim the crust. Do not bake the crust.

2. In a large bowl, mix the sugar, flour, sour cream, lemon juice, and spices together into a smooth paste. Add the apples and cranberries and mix until coated with the sour cream mixture. Scrape the apple mixture into the unbaked pie shell.
3. Roll out the top crust. Brush the top edge of the bottom crust around the rim with water to help the two crusts seal. Place the top crust over the pie. Trim the crust and seal the two crusts with the tines of a fork.

4. Mix the egg white, water and 1/4 teaspoon cinnamon together. Brush the mixture over the top of the pie. Sprinkle the top with turbinado sugar.

5. Cover the edges of the pie with aluminum foil to keep it from burning. Bake for 25 minutes and then remove the foil. Bake for another 35 to 45 minutes or until the pie is bubbly and the crust is golden. Cool before serving.