For the Pie Crust:

• 3 cups (13.5 oz / 383 g) all-purpose flour
• 1/2 tsp kosher salt (or 1/4 tsp sea salt)
• 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
• 1/2 cup sour cream
• 1 tsp apple cider vinegar
• 2 tbsp ice water (plus more if needed)

For the Filling:

• 2 tbsp unsalted butter
• 2 1/2 cups peeled and diced apples (about 3 apples; Honey Crisp, Braeburn, or Fuji recommended)
• 2 1/2 tbsp granulated sugar (or 3 tbsp coconut sugar)
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/8 tsp kosher salt

For Assembly:

• 1 large egg
• 1 tbsp whole milk (or half & half)
• 1 tbsp turbinado sugar (optional, for topping)

Optional Add-Ons:

• Extra spices like cardamom or allspice for more warmth
• Caramel drizzle over finished pies
• Powdered sugar dusting before serving

Substitutions & Shortcuts:

• Gluten-free: Use a 1:1 GF flour blend
• Dairy-free: Swap sour cream for nondairy yogurt and butter for nondairy alternative
• Quick version: Use store-bought pie dough