Begin by peeling, coring and shredding the apples. I use an apple spiralizer to peel and core them. Then I shred them with a kitchen aid stand mixer attachment.

Place them in a bowl and combine them with the lemon juice, vanilla, cinnamon and powdered sugar. Let them marinate together for 10-15 minutes.

Then place the apple mixture in a sieve, mixing the mixture every few minutes to strain out some of the juice. I got about a cup of juice leftover from it but that depends on the type of apples and how ripe they were.

Preheat the oven to 350F/177C convection (325F/163C conventional) and grease either a deep dish 9-inch pie pan or a 9x13x2-inch baking pan.

In the bowl of a stand mixer, combine the flour, sugar, baking powder and salt. Add in the egg yolks, butter, vanilla, lemon zest and sour cream. Mix it with a flat beater until it's fully combined and no longer sticking to the edge of the bowl.

Place half of the dough on the bottom of the pan and spread it out like a crust coming all they way up the sides. It should be about a 1/4-1/3" thick. Sparsely sprinkle some cream of wheat or cornmeal on top of the crust to prevent it from getting soggy.*

Spread the apple filling evenly over the crust. Sprinkle the rest of the cream of wheat on top of the apple filling.

Roll out the rest of the dough (on a floured surface) and then lay it on top of the filling. If it's too soft and breaks, you can just patch it up with blobs of dough, like I did.

Use a fork to crimp the edges and poke a few holes in the top of the crust. Bake for about 40-45 minutes, until it's browned.*

Let it cool at least an hour before cutting. Store in an airtight container at room temperature for up to 2 days and then refrigerate for up to a week.