Cookie Crust Deep Dish Apple Pie

Ingredients

• 1 cup butter, softened
• 1/2 cup sugar
• 1/2 tsp salt
• 3 large egg yolks
• 1 tsp vanilla extract
• 3 tbsp sour cream
• 3 cups all-purpose flour
• 1 cup sugar (filling)
• 2 tbsp all-purpose flour (filling)
• 1 tsp ground cinnamon (filling)
• 8 cups sliced peeled Granny Smith apples (filling)
• 2 tbsp butter, cubed (filling)
• 1 large egg white (topping)
• 1/4 cup finely chopped pecans (topping)

Directions

1. 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.
2. Refrigerate until firm, about 1 hour.
3. Preheat oven to 375°F. 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.)
4. 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.
5. 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.