Prizewinning Apple Pie With Sour Cream Crust - cooking recipe

Ingredients

For the Crust
2 1/2 cups all-purpose flour
1/2 cup cold butter, cubed
1/2 cup cold lard, cubed
1/4 cup ice water (approx)
3 tablespoons sour cream
1 egg yolk
2 tablespoons coarse sugar
For the Filling
8 apples, such as McIntosh, about 3 lb
3/4 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon cinnamon
1 pinch nutmeg
1 pinch salt
2 tablespoons butter, softened

Preparation

For The Crust:
In a large bowl, whisk flour with salt. Using a pastry blender, cut in butter and lard until in fine crumbs with a few larger pieces.
In a liquid measure, whisk water with sour cream, drizzle over flour mixture, tossing briskly with a fork and adding a little more water, if necessary, until ragged dough forms.
Divide in half; press into 2 discs. Wrap and refrigerate until chilled, 30 minutes.(Make ahead: Refrigerate for up to 3 days or freeze in airtight container for up to 1 month) . Makes enough for 1 double crust pie.
For the Filling:
Peel and core apples; cut into 1/4 inch slices to make 8-cups. Place in a large bowl. In a small bowl toss together sugar, cornstarch, cinnamon, nutmeg and salt; add to apples and toss until coated.
On a lightly floured surface, roll out half of the pastry to generous 1/8 inch thickness; fit into pie plate. Trim to rim of pie plate. Scrape in filling; dot with butter.
Roll out remaining pastry. Whisk egg yolk with 1 tablespoons water; brush some of this egg wash over pastry on rim .
Fit pastry over filling; trim to leave 3/4 inch overhang. Fold upper layer of pastry under pastry on rim; flute to seal. Brush some of the remaining egg wash lightly over pastry. Cut steam vents in top; sprinkle with coarse sugar.
Bake in bottom third of 450F oven for 10 minutes. Reduce heat to 350F ; bake until bottom is deep golden, apples are tender and filling is bubbly and thickened, about 65 minutes. Let cool on rack.