Dough for one crust pie
1 lg. egg
1 1/2 c. sour cream
1/3 c. granulated sugar
1 tbsp. lemon juice
2 1/4 lbs. apples (reserve 1/2 apple), peeled and coarsely shredded (6 c.)

Have a 9 inch pie plate ready. Line pie plate with dough. Turn edge under and flute decoratively. Place oven rack in lowest position. Heat oven to 375 degrees. Beat egg with a fork in a large bowl. Brush about 1 teaspoon around edges of dough.

Add sour cream, sugar and lemon juice to remaining egg. Stir until well blended. Stir in apples. Pour into lined pie plate and spread evenly. Peel, slice, and core the reserved 1/2 apple. Arrange on top. Bake 40 to 45 minutes until pick inserted near center comes out clean. Remove to wire rack to cool. Refrigerate if not planning to serve within 2 hours. Serve chilled or at room temperature.