Cookie Crust Deep-Dish Apple Pie

Ingredients

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

Directions

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 14×10-in. rectangle. Transfer to a greased 13×9-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 14×10-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.