This classic favourite features warm spices that are perfect for fall when apples are in season.
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“My mother made really good apple pies at Christmas and special occasions.”
Yield: 1 pie
Prep time: 20 minutes
Cook time: 45 minutes
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, tightly packed
- 3 tbsp all-purpose flour
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 6-7 cups thinly sliced peeled tart apples
- 1 tbsp lemon juice
- Dough for double crust pie
- 1 tbsp butter
- 1 large egg white
- Additional granulated sugar
- Preheat oven to 375°. In a small bowl, combine sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat.
- On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Beat egg white until foamy; brush over crust. Sprinkle with sugar. Cover edge loosely with foil.
- Bake 25 minutes. Remove foil; bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cool on a wire rack.