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.