Combine the flour, salt and sugar in a large bowl.

Add the butter, cut into small chunks. Begin to work the butter into the flour with your hands. The goal is for it to look like large breadcrumbs.

Make a small well in the center of the bowl and add the sour cream. Use a fork to work the sour cream in to the flour mixture until the dough starts to come together.

Divide it in half and form two thick disks. Dust the disks with flour and refrigerate covered for at least 1 hour.

Peel, core and slice the apples into ½ in. (1 cm) slices.

Place the slices into a large bowl, sprinkling them with the lemon juice to prevent browning.

Mix together the flour, sugar and spices and add to the apple slices. Stir.

Add in the Calvados and vanilla.

Preheat oven to 375°F (190°C).

On a floured surface, roll out one of the crust disks into a large circle, approx. 12 inches in diameter.

Place the circle into a 9-inch pie pan.

Mound the apples into the pan.

Roll out the second disk, same as the first. Do your very best to gently lay the crust on top of the apple mound. Trim off the excess dough and then press the two crusts together around the edges.

Combine one egg yolk with 1 Tbsp cream. Brush onto the top of the crust. Use a sharp knife to make small slits in the crust.

Bake for 20 minutes at 375°F (190°C). Then lower the heat to 350°F (175°C).

Continue baking until the crust is golden and you can see the juicy apples bubbling inside the pie. This will take at least 45 minutes. I took mine out at about 1-1/2 hours, but start checking from the 45 minute or 1 hour mark. If the golden crust starts to turn brown, place a large piece of aluminum foil over the pie.

Cool the pie for 1 hour before serving warm with vanilla ice cream of course!