Peel, core an quarter apples.

Melt butter in a large saucepan; add apples, sprinkle with brown sugar and lemon juice.

Cook uncovered on low heat for 30 minutes, turning apples as they caramelize (you may need a lid to prevent evaporation).

Place apples, rounded side down in a 23cm pie dish (or oven proof frypan).

Drizzle with half the caramel from the pan, reserve remaining caramel.

Pack apple tightly to avoid any gaps, cover and refrigerate while preparing pastry.

To prepare the pastry process the flour, sugar and utter in a food processor until they are combined.

Add the sour cream and mix again.

Knead dogh on a floured surface until smooth, cover and refridgerate 30 minutes.

Preheat oven to moderate (180c) Roll dough out until large enough to cover apple.

Invert pastry over pie dish and carefully tuck the pastry around the edges of the apples. rush pastry with egg wash for a glaze.

Bake uncovered for 30 minutes or until golden and sit for 5 minutes.

Carefully flip onto a serving plate. Reheat leftover caramel and drizzle over pie.

Serve with vanilla icecream.