Apple Pie with Sour Cream Crust

If you love a double-crusted apple pie but dread making pie dough, try this recipe. The pastry is made with sour cream, which makes the dough more malleable and workable than classic pie pastry. It does not bake up flaky—arguably an overrated quality—but it is rich and buttery, with a softer, more tender texture. And baking powder provides a little lightness. We don’t even crimp the edge for this pie, so the look is rustic. For the filling, we prefer apple varieties with sweet-tart flavor and a crisp texture that turns soft and silky when cooked. Honeycrisp, Fuji and Gala are three of our favorites. There is no flavor-blunting thickener in the filling, and only a small amount of spices, so the fruit tastes clean and pure. The pie is best the day of baking and is easiest to slice after it has fully cooled. Store leftovers, covered, at room temperature for up to two days or refrigerate for up to four days. To rewarm, cover with foil and place in a 350°F oven for about 25 minutes, removing the foil for the last five minutes.