- half of a cup of sugar
- ½ cup packed brown sugar
- three tablespoons of all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 6 to 7 cups thinly sliced tart apples
- 1 tablespoon lemon juice
- Double-crust pie dough
- 1 tablespoon butter
- 1 large egg white
- extra sugar
Preheat oven to 375 degrees. In a small bowl, blend sugars, flour, and spices. Sit aside. In a big bowl, area apples with lemon juice. Add the sugar mixture. Toss to coat.
On a surface gently sprinkled with flour, roll 1/2 of dough into a 1/eight-inch-thick circle; Transferred to nine in. Pies plate. Trim even with an edge. Add the filling, and add the butter. Roll the last dough right into a circle 1/eight inch thick. Put it on top of the filling. Trim, stamp, and facet the flute. Cut slits on the top. Beat egg whites till foamy. Brush the peel off. Sprinkle with sugar. Cover the edge with foil.
Bake for 25 mins. Remove foil and bake till crust is golden and filling is bubbling, 20-25 mins longer. Cool on wire rack.