Ingredients:
1/2 cup - packed brown sugar
All purpose flour
1/2 cup - sugar
1/4 tsp - ground ginger
1 tsp - ground cinnamon
6 to 7 cups thinly sliced peeled tart apples
1/4 tsp- ground nutmeg
Pastry for double-crust pie (9 inches)
1 large egg white
1 tbsp- lemon juice
Salt to taste
1/2 cup - packed brown sugar
All purpose flour
1/2 cup - sugar
1/4 tsp - ground ginger
1 tsp - ground cinnamon
6 to 7 cups thinly sliced peeled tart apples
1/4 tsp- ground nutmeg
Pastry for double-crust pie (9 inches)
1 large egg white
1 tbsp- lemon juice
Salt to taste
Method:
Combine sugars in a bowl, flour and spices. keep aside.
In another large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat.
Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Fill with apple mixture; dot with butter. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry.
Beat egg white until foamy; brush over pastry. Sprinkle with sugar. Cover edges loosely with foil.
Bake at 375° for 25 minutes. Remove foil and bake 20-25 minutes longer or until crust is golden brown and filling is bubbly.
Cool on a wire rack.
Serve and enjoy!!!
In another large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat.
Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Fill with apple mixture; dot with butter. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry.
Beat egg white until foamy; brush over pastry. Sprinkle with sugar. Cover edges loosely with foil.
Bake at 375° for 25 minutes. Remove foil and bake 20-25 minutes longer or until crust is golden brown and filling is bubbly.
Cool on a wire rack.
Serve and enjoy!!!
