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1
FOR PASTRY: Process flour, salt and sugar together in food processor until combined, about 3 seconds.
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2
Add butter and pulse until butter is the size of large peas, about ten 12-second pulses.
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3
Using fork, mix sour cream and 1/3 cup ice water in small bowl until combined.
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4
Add half of sour cream mixture to flour mixture; pulse for three 1-second pulses; if dough is too floury, dry and does not hold together, add 1-2 tablespoons ice water and process until dough forms large clumps and no dry flour remains, three 1-second pulses.
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5
Turn dough out on to work surface.
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6
Divide dough into two balls and flatten each into 4-inch disk; wrap each disk in plastic and refrigerate until firm but not hard, 1-2 hours, before rolling.
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7
(Dough can be refrigerated for up to 24 hours.
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8
Let thoroughly chilled dough stand at toom temperature for 15 minutes before rolling).
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9
FOR PIE: Mix 1/2 cup granulated sugar, brown sugar, salt, zest, and cinnamon in large bowl; add apples and toss to combine.
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10
Transfer apples to Dutch oven(do not wash bowl) and cook, covered, over medium heat, stirring frequently, until apples are tender when poked with a fork but still hold their shape, 15-20 minutes.
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11
(Apples and juices should gently simmer during cooking).
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12
Transfer apples and juices to rimmed baking sheet and cool to room temperature, about 30 minutes.
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13
While apples cool, adjust oven rack to lowest position, place empty rimmed baking sheet on rack and heat oven to 425F.
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14
Remove 1 disk of dough from refrigerator and roll out between 2 large sheets of parchment paper or plastic wrap to 12-inch circle, about 1/8 inch thick.
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15
(If dough becomes soft and/or sticky, return to refrigerator until firm).
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16
Remove parchment from one side of dough and fip onto 9-inch pie plate; peel off second layer of parchment.
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17
Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand.
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18
Leave dough that overhangs plate in place; refrigerate until dough is firm, about 30 minutes.
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19
Meanwhile, roll second disk of dough between 2 large sheets of parchment paper or plastic wrap to 12 inch circle, about 1/8 inch thick.
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20
Refrigerate, leaving dough between parchment sheets, until firm, about 30 minutes.
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21
Set large colander over now-empty bowl; transfer cooled apples to colander.
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22
Shake colander to drain off as much juice as possible (cooked apples should measure about 8 cups); discard juice.
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23
Transfer apples to dough-lined plate; sprinkle with lemon juice.
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24
Remove parchment from one side of remaining dough and flip dough onto apples; peel off second piece of parchment.
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25
Pinch edges of top and and bottom dough rounds firmly together, trim and seal edges of dough, then cut four 2-inch slits in top of dough.
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26
Brush surface with beaten egg white and sprinkle with remaining teaspoons sugar.
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27
Set pie on preheated baking sheet; bake until crust is dark golden brown, 45-55 minutes.
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28
Transfer pie to wire rack and cool at least 1 1/2 hours.
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29
Cut into wedges and serve.
