Apple Pie

1 box pillsbury pie crusts

6-7c. thinly sliced, peeled apples (6 medium, 8 small), sliced thin

1 tablespoon lemon juice

3/4 cup sugar, half brown

3 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1/4t ground ginger

1/4t ground nutmeg

1/4 teaspoon salt

1 egg white

dusting sugar

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Roll out

1 pie crust

and line a pie or quiche pan with it. Trim the edge.

In a small bowl, combine

3/4 cup sugar, half brown

3 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1/4t ground ginger

1/4t ground nutmeg

1/4 teaspoon salt

and set aside.

Core, peel, and slice thin

6-7c. thinly sliced, peeled apples (6 medium, 8 small),

and place in a large bowl. Toss with

1 T lemon juice

Add sugar mixture; toss to coat. Use to fill the pie plate. Roll

a second pie crust

to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in crust.

Beat egg white until foamy; brush over crust. Sprinkle with sugar

Bake at 375° for 25 minutes. Then cover edges loosely with foil to prevent burning. Bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cool on a wire rack about an hour before serving.