Homemade Apple Pie

In a large bowl, whisk together the 2 cups of flour, sugar, and salt.
Slice cold butter into the flour mixture.
Using a pastry blender, cut the butter into the flour mixture 'til it resembles coarse crumbs.
Gradually add the milk to the mixture, stirring together 'til the mixture forms well, but isn't so wet that it's sticky; you don't want a crust that's too crumbly and hard to manage either, so make sure you add enough milk.
Cover the pie dough, and place it in the fridge to chill for at least 30 minutes.

Meanwhile, add the sliced apples to a large mixing bowl.
Add the melted butter, sour cream, lemon juice, sugars, cinnamon, nutmeg, and flour to the apples, and stir everything together well.

At this point, pre-heat your oven to 375° F.
Sprinkle a clean surface with part of the extra flour, so the dough won't stick to the surface. Separate the dough into 2 halves, set one half aside, and roll out the other half of the dough with a rolling pin, equally rolling in all directions, 'til the dough is about 2 to 3 inches bigger around than your pie plate.
Fold the crust in quarters; then carefully place the dough in the pie plate, unfolding it to cover the entire plate.
Smooth it out inside the pie plate, and then trim off any overhanging edges with kitchen shears or a knife; leave enough dough (about 1/2 inch overlapping) so you can flute the edges of the crust.
Pour the apple pie filling into the unbaked pie shell.
Sprinkle the floured surface with more of the extra flour. Then roll out the other half of the dough with your rolling pin, 'til the dough is 2-3 inches bigger than the pie plate, allowing extra room for the filling.
Fold this top crust in quarters, and carefully place over the filling and bottom crust, unfolding this top crust to cover the entire pie.
Trim off any overhanging edges, leaving about 1/2 inch overlapping.

To create a fluted edge, use your thumb and index finger, along with the tip of your opposite index finger, to flute or pinch the edge of the dough all around the pie plate.*
Cut 4 slits in the top of the crust to allow it to vent and release steam.
Lightly brush the top of the pie crust with the egg wash.
Sprinkle sugar over the egg washed crust.

Place the pie plate on a cookie sheet to catch any drips while baking.
Bake the apple pie on the middle oven rack at 375° F for about 20-25 minutes. Then add a pie crust shield to prevent the edges from over-browning. Continue baking for another 35-45 minutes, 'til the pie is golden brown and bubbly.
Remove the pie from the oven, and cool on the kitchen counter for about 3-4 hours before serving.
Slice and serve with whipped cream or vanilla ice cream.

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