Apple Pie

1.Preheat the oven to 375°F (190°C).

Make the dough In a large bowl, combine the all-purpose flour, salt, and sugar for the dough. Add the cold, cubed butter and using your fingers or a pastry cutter, cut the butter into the flour mixture until it resembles coarse crumbs.

3.Add the sour cream and cold water to the flour mixture. Stir until the dough comes together. Divide the dough in half and shape each half into a disk. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes.

Prepare the filling In a separate bowl, combine the sliced apples, sugar, all-purpose flour, ground cinnamon, ground nutmeg, and lemon juice for the filling. Toss until the apples are evenly coated.

Roll out the dough Remove one disk of dough from the refrigerator and roll it out on a lightly floured surface to fit a 9-inch (23cm) pie dish. Transfer the rolled-out dough to the pie dish, gently pressing it into the bottom and sides.

6.Pour the apple filling into the pie dish, spreading it evenly over the dough.

Make the meringue In a clean, dry bowl, beat the egg whites until soft peaks form. Gradually add the sugar and continue beating until stiff peaks form. Spread the meringue over the apple filling, covering it completely.

Create a lattice pattern Remove the second disk of dough from the refrigerator and roll it out on a lightly floured surface. Cut it into strips or shapes and arrange them on top of the meringue to create a lattice pattern.

Bake the pie Bake the apple pie in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.

Cool and serve Remove the pie from the oven and let it cool for at least 2 hours before serving. This will allow the filling to set.