|for the crust
2 1/2 cups unbleached flour
5 pounds mixed variety of apples, some sweet, some tart. Look here for different varieties of apples.
and later needed
2 tablespoons lemon juice
|for the crust
Blend flour, sugar and salt in food processor.
Then add the cold butter and pulse until blended.
In a bowl blend the one third cup ice water with the sour cream.
Add one half of the sour cream/water mixture to the flour mixture, pulse, blend, then add the other half, pulse, blend.
Roll out mixture, dust with flour, split in half and wrap in plastic wrap and refrigerate until chilled.
for the pie
Blend in large bowl the sugar, salt spices and lemon zest.
Peel the apples and slice and mix them in the sugar, salt and lemon zest mixture.
Cook the coated apples covered ON MEDIUM HEAT, NOT TOO HOT for about 15 minutes stirring frequently. Medium heat is important so the apples do not get mushy but stay tender.
Cool apples on cookie sheet until room temperature.
Set oven to 425 degrees and place another cookie sheet on the bottom of the oven to heat up. *This is important since the pie will be placed on this heated sheet and will prevent the bottom crust from being soggy.
when dough is properly chilled:
Roll out one half of the dough between 2 pieces of parchment paper.
Line the bottom of the pie pan with this crust.
Roll out the other half between 2 pieces of parchment paper and set aside for the top.
Drain the cooled apples of their excess moisture and mound them in the pie pan with the center being the highest.
Sprinkle 2 tablespoons lemon juice over the apples.
Place top dough on apples. Pinch top and bottom dough layers together. Trim excess dough, leaving a small amount to fold down and then pinch with fingers to close the doughs.
Brush with the egg whites and sprinkle with sugar. Make 4 air splits.
Place on the preheated sheet and bake in 425 degree oven on bottom rack for 1 hour.
Cool on rack for one and one half hours and serve with fresh whipped cream , ice cream or just plain cream.