Ingredients
1 cup butter, softened 1/2 cup sugar1/2 teaspoon salt3 large egg yolks1 teaspoon vanilla extract3 tablespoons sour cream3 cups all-purpose flourFILLING:1 cup sugar2 tablespoons all-purpose flour1 teaspoon ground cinnamon8 cups sliced peeled Granny Smith apples2 tablespoons butter, cubedTOPPING:1 large egg white1/4 cup finely chopped pecans
Preparation
Beat butter, sugar and salt until blended; beat in egg yolks and vanilla. Beat in sour cream. Gradually beat in flour. Divide dough in half. Shape each into a rectangle; wrap in plastic. Refrigerate until firm, about 1 hour.
Preheat oven to 375°. On waxed paper, roll one half of dough into a 14x10-in. rectangle. Transfer to a greased 13x9-in. pan; press onto bottom and 1/2 in. up sides of pan. (Dough may crack; pinch together to patch.)
For filling, mix sugar, flour and cinnamon; toss with apples. Place in crust; dot with butter. On waxed paper, roll remaining dough into a 14x10-in. rectangle; place over filling. Pinch edges to seal.
Whisk egg white until frothy; brush over top. Sprinkle with pecans. Cut slits in top crust. Bake on a lower oven rack until golden brown, 40-45 minutes. Cool on a wire rack.
