Ingredients
2-1/4 cups all-purpose flour3/4 teaspoon salt3/4 cup cold butter, cubed6 tablespoons cold waterFILLING:6 cups sliced peeled tart apples1 tablespoon lemon juice3/4 cup sugar2 tablespoons all-purpose flour1 teaspoon grated lemon zest1/2 teaspoon ground cinnamon1/4 teaspoon salt2 tablespoons butterCREAM SAUCE:1 large egg2 tablespoons sugar1 tablespoon lemon juice3 tablespoons cream cheese, softened1/4 cup sour cream
Preparation
In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. Roll out one portion. Line a 9-in. pie plate with bottom crust; trim even with edge of plate. Set aside.
In a large bowl, toss apples with lemon juice. Combine the sugar, flour, lemon zest, cinnamon and salt; add to apples and gently toss. Mound apples in pastry shell so center is higher than edges; dot with butter.
Roll out remaining dough to fit top of pie; cut a hole in the center about the size of a quarter. Place over filling; trim, seal and flute edges. Cut slits in top. Add decorative cutouts if desired.
Cover edges loosely with foil. Bake at 450° for 10 minutes. Reduce heat to 375° and remove foil. Bake 35-40 minutes longer or until crust is golden brown and filling is bubbly. Cool on wire rack for 10 minutes.
Meanwhile, in a small saucepan, beat the egg, sugar and lemon juice. Cook and stir over low heat until mixture is thickened and reaches 160° and coats the back of a metal spoon.
Remove from the heat; stir in cream cheese and sour cream until smooth. Slowly pour into center of pie. Cool on wire rack for 1 hour. Cover and refrigerate until serving.
