Cookie-Sheet Apple Pie - cooking recipe

Ingredients

1 unbaked pie pastry (rolled into a 15-inch round circle)
5 golden delicious apples, peeled,cored and thinly sliced
2/3 cup white sugar
1/4 cup dried currant
1/3 cup all-purpose flour
1 teaspoon cinnamon
heavy cream or beaten egg, for brushing
1 tablespoon cold butter, cut in small bits
1/3 cup sour cream
2 large egg yolks
1 teaspoon vanilla

Preparation

Preheat oven to 400 degrees.
On a lightly floured baking sheet, roll out pastry into a 15-inch round circle.
In a bowl, toss together the apples, 3 tbsp sugar, the currants, 1 tbsp flour, 1/2 tsp cinnamon and the peel.
Pile the mixture in a 9-inch mound, in the middle of the pastry shell.
Fold the edges neatly over filling, (do not fold to the middle, leave space in the center to add more ingredients).
Brush the pastry edges with cream or egg.
Bake on a cookie sheet for 25 minutes.
Meanwhile, in a bowl, mix 2 tbsp EACH of sugar and flour, the remaining cinnamon with the butter, until crumbly; set aside.
Whisk in the remaining sugar, the sour cream, egg yolks and vanilla.
Remove pie from oven.
Pour the mixture over apples.
Top with reserved cinnamon-sugar mixture.
Reduce oven to 350.
Bake the pie for another 35-40 minutes, or until crust is brown.
Pour over the apples.