Apple Pie

                       

Total:3 hr 30 min

Prep:1 hr 30 min

Cook:2 hr

Yield:6 to 8 servings

INGREDIENTS

·         1/2 cup sugar

·         1/2 cup packed brown sugar

·         3 tablespoons all-purpose flour

·         1 teaspoon ground cinnamon

·         1/4 teaspoon ground ginger

·         1/4 teaspoon ground nutmeg

·         6 to 7 cups thinly sliced peeled tart apples

·         1 tablespoon lemon juice

·         Pastry for double-crust pie (9 inches)

·         1 tablespoon butter

·         1 large egg white

·         Additional sugar

DIRECTIONS

In a small bowl, combine the sugars, flour, and spices; set aside. In a 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 the top of the 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.

Cook's Note

You may freeze the uncooked pie, but don't brush it with egg or dust it with sugar beforehand. Place the pie in the freezer for 30 minutes, to harden it slightly, and then double wrap it with plastic wrap. Freeze for up to 6 months. When ready to bake, unwrap the pie and brush it with egg and sprinkle with sugar. Bake, from the frozen state, until golden brown, about 1 hour and 10 minutes.