Apple Pie

In a food processor add flour, cold butter, salt, and an egg. Pulse just until butter is broken into pea sized pieces.
Add in 2 tbsp of sour cream, and 4 tbsp ice water and pulse till almost combined.
Form into 2 disks and wrap with plastic. Refrigerate for one hour or up to overnight.
Melt butter in large sauté pan. Add apples, cinnamon, and salt and sauté on medium for 5-7 minutes.
Stir in brown sugar, and lemon juice.
After about 3 more minutes, the apples should be al dente. Using a sifter, sprinkle flour, a little bit at a time, over the apples stirring constantly so that the juices thicken into a smooth sauce. Set aside to cool
Roll out bottom crust and transfer to pie plate. Poke bottom with a fork. Fill pie crust with cooled filling.
Roll out top crust and cut into 10 strips. Weave lattice top by laying 5 strips across the top, then fold 2 (every other one) back on its self, lay a strip down running perpendicular in the middle, and then unfold the 2 strips. Now fold the alternative 3 strips back on them selfs, working out from the middle. Repeat the pattern on both side.
Crimp the edge of the crust being sure to seal top to bottom. Brush with egg wash and dust the top with sugar.
Bake in a 425°F oven for 15 minutes, then reduce heat to 375°F and bake for 30-40 minutes or until the pie is golden brown.
Allow to cool before cutting.