Pop your butter in the freezer for about 10 minutes to get it really cold, then grate it into a medium mixing bowl (or cut into shards with a knife). Put the shredded butter back in the freezer.

You'll also want ice cold water, so put a bowl of water with a couple of ice cubes in it into the freezer while the butter freezes as well.

While the water and butter are cooling, put the flour, sugar and salt in a large mixing bowl and whisk them thoroughly with a fork.

Add the cold butter to the dry ingredients and use a pastry cutter or two forks to cut the butter in until the butter is very small and the mixture has a grainy texture without any huge chunks.

Add a couple tablespoons of water to lightly moisten the dough. Add the sour cream. I use the pastry cutter to evenly cut in the wet ingredients as well.

Continue gradually adding water. You are done when the dough is still crumbly, but sticks together easily when pressed together with your fingers. It should not be extremely dry.

Turn the dough out onto a clean work surface and press it all together so that it forms a thick, flat disk.

Laminate the dough to increase flakiness: cut the dough in half with a large bench scraper and press one half directly onto the other. Repeat about three times, then form the dough back into a disk.

Wrap the dough in plastic wrap and place in the fridge to chill at least 6 hours, or overnight.

Take the pie out of the fridge to the counter while you prep your filling.

Preheat oven to 400 degrees Farenheit. Line a baking sheet with parchment paper and sent aside.

Peel, core and slice your apples and put the slices in a large mixing bowl. Add the sugars and spices and mix thoroughly.

Turn the dough out onto a clean surface and roll out into a large oval, big enough to mostly cover the baking sheet & even drape over the edges a little.

Lift the rolled out dough onto the prepared baking sheet.

Leaving a couple inches of extra dough on all sides, line the dough with the apple mixture.

Turn the edges of the dough over the apples.

Bake 17-23 minutes, until the apples are tender and the crust is golden brown.

Slice into squares to serve. This is delicious plain (warm or cold!) or warm with ice cream.