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Dairy
Medium
6 Servings
Allergens 
1 Hour
Diets
7 ounces (200 grams) butter, at room temperature
7 ounces (200 milliliters) sour cream (or yogurt)
12 ounces (350 grams) flour
2 teaspoons baking powder
8–9 Granny Smith apples, unpeeled, coarsely grated
1/2 cup sugar
1 tablespoon cinnamon
juice from 1 medium-sized lemon
raisins, to taste
walnuts, coarsely ground
pieces of dried apricot, or fresh in season (optional)
Combine all pie crust ingredients and knead into a soft dough. Don’t worry if it’s a bit sticky. Cool in the refrigerator.
Combine all pie filling ingredients. Don’t drain the juice that forms; it will be absorbed into the pie crust in the course of baking.
Grease a 10- to 12-inch (26- to 28-centimeter) spring-form pan with a little butter.
Divide dough into two parts, one a little larger than the other. Roll out the larger piece into a circle and place it in the spring-form pan, so that it goes up the sides. Pour the filling into the pie shell.
Roll out the smaller piece of dough and place on top of the pie, pinching the edges closed.
If desired, after rolling out the dough, you can slice into 1/2-inch (one centimeter) strips and weave as in the picture, or in any design you like.
Brush the top with beaten egg.
Bake at 350 degrees Fahrenheit (180 Celsius) for 40 minutes or until golden. Cool completely until the pie is set and all liquid is absorbed.
Sprinkle powdered sugar on top.
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