Blue-Ribbon Apple Pie

1. 1

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

2. 2

   Preheat oven to 450 degrees. 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.

3. 3

   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.

4. 4

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

5. 5

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

6. 6

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

* Per serving · 4 servings · Values may vary.

No additional tips available.