Sour Cream Apple Custard Pies

Steps

1. Divided ingredients: the flour goes 320 g to the crust and 30 g to the custard; the granulated sugar goes 12 g to the crust and 150 g to the custard; the salt goes 4 g to the crust and 1 g to the custard; the cinnamon goes half to the custard and half to the topping.
2. Make the crust: whisk the crust portion of flour (320 g), the crust portion of granulated sugar (12 g) and the crust portion of salt (4 g) in a large bowl. Cut in the cold butter with a pastry blender or your fingertips until the pieces are pea-sized with some larger flakes.
3. Drizzle in the ice-cold water a little at a time, tossing with a fork, just until the dough holds together when squeezed. Divide it in half, flatten each into a disk, wrap and chill for 1 hour.
4. Preheat the oven to 400°F (200°C). Roll each disk into a 12-inch round on a floured surface, fit into two 9-inch pie plates, and crimp the edges. Chill the shells for 10 minutes.
5. Line each shell with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove the parchment and weights, and bake 5 minutes more until the bottom looks dry. Lower the oven to 375°F (190°C).
6. While the shells bake, toss the apple slices with the lemon juice in a bowl, then arrange them in overlapping layers in the warm shells, dividing them evenly.
7. Make the custard: whisk the sour cream, eggs, vanilla, the remaining granulated sugar (150 g), the remaining flour (30 g), the remaining salt (1 g), half the cinnamon, and the nutmeg until smooth. Pour it evenly over the apples in both shells.
8. Make the topping: stir the brown sugar with the remaining half of the cinnamon and sprinkle it over both pies.
9. Bake 45 to 50 minutes, shielding the crust edges with foil if they brown too fast, until the apples are tender, the custard is set with only a slight jiggle in the center and reads 160°F (71°C).
10. Cool the pies on a rack for at least 2 hours so the custard sets, then cut each pie into 6 slices. Refrigerate leftovers.