1. Whisk together the flour, sugar, and salt in a large bowl.

2. Cut in the very cold butter until the mixture resembles coarse crumbs with pea-sized pieces.

3. Mix the sour cream with 1-2 tablespoon of ice-cold water and gradually add it to the flour mixture, gently mixing until the dough comes together.

4. Divide the dough in half, wrap each piece in plastic, and refrigerate for at least 30 minutes.

5. Roll out one of the dough halves to a 12-inch diameter and transfer it to a 9-inch pie dish.

6. Trim the excess dough, leaving about an inch of overhang.

7. Toss the apple slices with the flour, sugar, lemon juice and zest, salt, and spices.

8. Transfer the apple mixture to the prepared bottom crust, mounding it slightly in the center.

9. Roll out the remaining dough half and place it over the filling, trimming excess dough.

10. Tuck the top crust under the bottom crust and crimp the edges to seal.

11. Whisk together the egg and water for an egg wash, brush on top crust, and sprinkle with sugar.

12. Cut four small vents in the top crust.

13. Preheat oven to 425°F and bake for 25 minutes.

14. Reduce heat to 375°F and continue baking for an additional 35 minutes or until golden brown.