- Top and bottom pie crust
- 1/2 cup plus 1 teaspoon sugar
- 1/2 cup packed light-brown sugar
- 3 tablespoons cornstarch
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- Pinch cloves
- 2 pound Granny Smith apples, peeled and cored
- 2 pounds Fuji apples, peeled and cored
- 2 tablespoons unsalted butter
- 2 tablespoons lemon juice
- 1 large egg, beaten with 1 tablespoon water
- Heat oven to 400 degrees.
- Roll one crust to fit 9-inch deep dish pie plate. Prick bottom of crust with a fork; refrigerate while assembling filling.
- In a small bowl, blend 1/2 cup of sugar, light-brown sugar, cornstarch, cinnamon, salt, and cloves. Set aside.
- Cut apples into 1/2-inch pieces. Melt butter in a large skillet over medium heat. Add apples, lemon juice, and sugar mixture. Cook 10 minutes, stirring occasionally, until pan juices thicken. Cool on a rack for 25 minutes.
- Pour cooled apple mixture into prepared crusted-lined pie plate. Until second pie crust and roll out slightly to 12 inches. Cut 1-inch vent hole in center of dough. Transfer dough to pie, centering over filling. Crimp edge together and flute decoratively.
- Brush pie with egg mixture; sprinkle with remaining 1 teaspoon sugar.
- Barke at 400 degree for 20 minutes, then reduce temperature to 350 degrees and bake and additional 25 minutes. Cover pie with foil if it browns too quickly. Cool at least 1 hour before slicing and serving.
Source: Family Circle, Oct. 17, 2008, Julie Miltenberger