Recipe By: MADE. BY LIA
2 cups all purpose flour
1/2 tsp salt
1/2 tsp baking powder
1 Tbsp sugar
8 ounces unsalted butter, cold and cubed
1/2 cup sour cream, cold
With pastry cutter, mix flour, sugar, salt, baking powder & cubed butter until small clumps form and mixture develops a crumbly texture. Clumps of butter should be no larger than the size of a pea. Add cold sour cream until just combined. Do not over mix! Wrap with plastic wrap and chill for 1 hour.
6 medium/large apples, sliced thin
3 tsp cinnamon
3 Tbsp sugar
2 Tbsp apple juice or lemon juice
Peel and cut apples into thin slices. Place into a medium bowl with 2 Tbs apple juice or lemon juice to prevent them from browning.
Add in sugar & cinnamon, making sure each apple has been coated.
1 Tbs water
Whisk to combine, set aside
Preheat oven to 350 degrees
2 Tbsp butter, softened
On a floured surface, roll out pie crust into a circle, the dough should be 1/4 inch thick. Transfer dough to a parchment lined baking sheet. Place apples onto dough, you can layer each slice into a circle to make a design or just pile them on, leaving enough room to fold over the edges of dough. Once your apples are placed in the center of the dough, fold over the excess dough covering the outer edge of the apples. Cut 2 Tbsp of butter into pieces and place sporadically on apples. With a pastry brush, brush egg wash over the edge of the dough & sprinkle with sugar.
Place into oven and bake until crust is golden brown, approximately 35-45 minutes.
Let cool, cut into slices and serve! Add a scoop of vanilla ice cream if desired.
*Can be made 1 day ahead, leave at room temperature in an airtight container.