Deep-Dish Apple Pie
"Precooking the apples allowed us to cram twice as many apples in our deep-dish apple pie recipe than in our standard pie. Why didn’t they fall apart when precooked and then cooked again inside the pie? When the apples are gently heated, their pectin is converted to a heat-stable form that… read more..."
INGREDIENTS
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2 1/2 cups unbleached all-purpose flour (12 1/2 ounces), plus additional flour for work surface
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1 teaspoon table salt
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1 tablespoon sugar
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16 tablespoons unsalted butter (2 sticks), cold, cut into 1/2-inch cubes and frozen for 10 minutes
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3 tablespoons sour cream
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1/3 cup ice water, or more if needed
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1/2 cup granulated sugar (3 1/2 ounces), plus 1 teaspoon
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1/4 cup packed light brown sugar (1 3/4 ounces)
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1/4 teaspoon table salt
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1 tablespoon lemon juice
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1/2 teaspoon grated lemon zest
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1/8 teaspoon ground cinnamon
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2 1/2 pounds tart apples (firm), about 5 medium, peeled and cut into 1/4-inch-thick slices (see note)
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2 1/2 pounds sweet apples (firm), about 5 medium, peeled and cut into 1/4-inch-thick slices (see note)
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1 egg white, beaten lightly
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