Blue-Ribbon Apple Pie

By Addie

“Grandma won many blue ribbons at the state fair with this scrumptious pie.”

Ingredients

• 1 (15-ounce) package refrigerated piecrusts, at room temperature
• 1 large egg, separated
• 7 medium apples, peeled, cored and sliced
• 1 tablespoon lemon juice
• 3/4 cup granulated sugar
• 1/3 cup all-purpose flour
• 1 1/4 teaspoons ground cinnamon
• 3 tablespoons cold unsalted butter, cut into small pieces
• 1 tablespoon sour cream

Preparation

Step 1

Lightly grease a 9-inch pie plate. Roll 1 piecrust 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.


Preheat oven to 450°F. 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.


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.


Cut slits in crust at 1/2-inch intervals around edge to form flaps. Press 1 flap in toward 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.


Beat egg yolk and sour cream in bowl until blended. Cover; chill until ready to use.


Bake pie for about 10 minutes; reduce oven temperature to 375°F. Bake 35 minutes. Brush pie with egg yolk mixture. Bake until crust is light golden, about 20 to 25 minutes.


Grandma's Secret Tip:

When making this pie, Grandma used Jonathan apples for the best flavor. If she could not find Jonathans, she would use another tart cooking apple, such as Cortland or Newton Pippin, or a combination of Granny Smith and McIntosh apples.