Makes one deep 9-by-13-inch pie
FOR THE PASTRY
2 cups flour
Pinch of salt
12 tablespoons (1 1/2 sticks) unsalted butter, cut into small pieces
2 tablespoons sugar
3 tablespoons sour cream
1 egg, lightly beaten
Flour (for sprinkling)
1. In the bowl of a food processor, combine the flour and salt. Pulse twice to sift them. Add the butter and pulse until the mixture resembles coarse crumbs.
2. Sprinkle the sugar on top of the mixture and pulse to mix it in.
3. In a small bowl mix the sour cream and egg. Pour it on top of the flour. Pulse the mixture until it starts to form large clumps -- it should not form a ball.
4. Transfer the dough to a lightly floured counter. Knead it lightly to form a disk; wrap in foil. Refrigerate for 30 minutes.
FOR THE FILLING
Butter (for the dish)
14 arge Cortland apples
1 cup sugar, plus extra for sprinkling
3 teaspoons ground cinnamon
3 tablespoons flour
Pinch of salt
Juice of 1/2 lemon
Heavy cream or whole milk (for brushing)
1. Set the oven at 400 degrees. Lightly butter a 9-by-13-inch baking dish.
2. Peel, core, and slice the apples. Transfer them to a large bowl.
3. In a smaller bowl, stir the 1 cup sugar, cinnamon, flour, and salt. Add the sugar mixture to the apples. Toss gently. Add the lemon juice and toss again. Dome the apples in the baking dish.
4. Roll the pastry on a floured counter into a 10-by-14-inch rectangle. Lift it onto the rolling pin and ease it over the apples. Turn dough under itself all around the edges. Brush with cream or milk and sprinkle with sugar.
5. With a paring knife, cut slits in the pastry to make vent holes. Set the dish on a rimmed baking sheet. Bake the pie for 15 minutes. Turn the oven down to 350 degrees. Continue baking for 45 minutes or until the crust is golden and the apples are tender when you test them with a skewer.
6. Serve warm with vanilla ice cream.
SHERYL JULIAN & JULIE RIVEN