How to Make Apple Pie with Sour Cream and Custard

Combine 2 cups of all-purpose flour and 1 teaspoon of salt in a bowl. Cut in 2/3 cup of chilled, unsalted butter until the mixture resembles coarse crumbs. Stir in 4 to 5 tablespoons of cold water, adding one tablespoon at a time, until dough holds together. Wrap in plastic and refrigerate for 30 minutes.

On a floured surface, roll half of the dough into a 12-inch circle. Place it into the pie plate. Trim the edges, leaving a 1-inch overhang.

Peel, core, and slice 6-8 apples. In a pan, sauté the apples in 2 tablespoons of butter with 1/2 cup of sugar, 1 teaspoon of cinnamon, and 1/4 teaspoon of nutmeg until slightly soft. Let them cool.

In a bowl, whisk together 1 cup of sour cream, 1/2 cup of sugar, 2 eggs, and 1 teaspoon of vanilla extract until smooth. Set aside.

Pour the apple mixture into the pie crust. Gently pour the sour cream custard over the apples. Roll out the remaining dough, cut into strips, and create a lattice pattern on top. Trim and seal edges.

Preheat oven to 375°F (190°C). Brush the lattice with a beaten egg and sprinkle with sugar. Bake for 45-50 minutes or until the crust is golden brown and filling is bubbly.

Let the pie cool on a wire rack for at least 30 minutes before serving. This allows the custard to set properly.