Sour Cream Apple Pie with a Crunchy Crust

Dice the apples, transfer them to a skillet, add sugar, and cook over medium heat, stirring constantly, until the apples are tender. Let the filling cool.

Sift the flour into a bowl, add salt, vanilla, and baking powder. Mix to combine. Add the cold butter, cut into small pieces, and rub the mixture into crumbs.

Add the egg and sour cream to the crumbs and knead into a soft, pliable dough.

Wrap 1/3 of the dough in plastic wrap and place it in the refrigerator.

Roll out the remaining dough into a round slightly larger than your baking dish. Transfer the dough into the dish and press it in, forming the edges.

Spread the cooled filling and press it down slightly with a spatula. Gently fold the edges of the crust inward over the pie.

Take the chilled dough out of the refrigerator and roll it out. Cut out small rounds with a cutter, and then use a smaller cutter (or a round piping tip) to cut out the centers, creating ring shapes.

Arrange the dough rings on top of the pie and place the small rounds around the outer edge.

Whisk the egg yolk with milk in a bowl and brush the top of the pie using a pastry brush.

Bake the apple pie in a preheated oven at 180°C (350°F) for 45-50 minutes.