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Ingredients

• 1 (15-ounce) package refrigerated piecrusts, at room temperature
• 1 large egg, separated
• 7 medium apples, peeled, cored and sliced
• 1 tablespoon lemon juice
• 3/4 cup granulated sugar
• 1/3 cup all-purpose flour
• 1 1/4 teaspoons ground cinnamon
• 3 tablespoons cold unsalted butter, cut into small pieces
• 1 tablespoon sour cream

Directions

• 1
  Lightly grease a 9-inch pie plate. Roll 1 piecrust 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
  Preheat oven to 450°F. 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
  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
  Cut slits in crust at 1?2-inch intervals around edge to form flaps. Press 1 flap in toward 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
  Beat egg yolk and sour cream in bowl until blended. Cover; chill until ready to use.
• 6
  Bake pie for about 10 minutes; reduce oven temperature to 375°F. Bake 35 minutes. Brush pie with egg yolk mixture. Bake until crust is light golden, about 20 to 25 minutes.