Amount
Ingredient
Preparation



1
each
pastry crust

doublecrust, prepared



7 1/2
cups
apples

tart, green, peeled, sliced



1/3
cup
sugar





1/3
cup
brown sugar, light





2
tablespoons
flour





1
pinch
salt





1
teaspoon
cinnamon

ground, or 1/2 ts ground mace



3
tablespoons
butter

sweet, cut in small pieces



1
each
lemon

juice of



1/2
cup
sour cream

or heavy cream



1
each
egg yolk

mixed with



1
tablespoon
water





1
x
whipped cream

or ice cream or good aged cheddar cheese, sliced

 Roll out half the dough and line a deep 9-inch pie plate; set aside.

Wrap remainder of dough in aluminum foil and refrigerate until ready to roll out.

Peel and slice apples. Combine white sugar, brown sugar, flour, salt, spices.

Coat apples with mixture.  Add butter, lemon juice and rind.

Fill lower crust with apple mixture.

Spread sour cream over apples.

Roll out top crust; cut steam vent.

Attach top crust to lower crust, sealing edges.

Brush top with egg yolk-water mixture.

Bake in preheated 375 degree oven for 5 minutes.

Serve warm with whipped cream or a slice of Cheddar cheese per serving.

Serves 6 to 8.