Prep: 2 hours • Bake: 1 hour 30 minutes
2 teaspoons granulated sugar
1 teaspoon salt
1 cup unsalted butter (2 sticks), cubed
1/2 cup FAGE sour cream or FAGE total 5% Greek yogurt
3/4 cup FAGE sour cream or FAGE total 5% Greek yogurt
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
1/3 cup all-purpose flour
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1. Pie Dough: In a food processor, pulse together flour, sugar, and salt.
2.Add butter to the flour mixture and pulse again until coarse crumbs form.
3.Add sour cream or Greek yogurt and pulse until the mixture starts to adhere but is still crumbly.
4.Remove mixture from the food processor and place onto a floured surface. Using your hands, gather up the mixture and work it into a ball. Divide the ball into two pieces and wrap each piece with plastic wrap. Chill in the refrigerator for at least 30 minutes.
5.While dough is chilling, preheat oven to 450°.
6. Apple Filling: In a medium bowl, combine all the ingredients for the apple filling. Set aside.
7.Remove the dough from the refrigerator and bring it to room temperature, about 5 minutes.
8.Sprinkle flour onto a clean surface and roll out the dough using a rolling pin to 2 12-inch circles. Place 1 pastry into a pie pan. Cut the second pastry into 12 equal strips (about 1 inch wide).
9.Spoon apple filling into the pie pan and arrange 6 strips across the pie. Form lattice by arranging 6 strips diagonally across the first strips. Press ends into crust edges. Brush lattice with water or egg wash and sprinkle on additional sugar.
10.Bake pie for 15 minutes, reduce oven temperature to 375° and continue baking for an additional 1 hour and 15 minutes or until apples are soft.