Apple Pie

Simple and delicious!

There are many different kinds of apple pie, and I am sure

I have made almost every type. 

 Even though many seem to have identical ingredients and methods,

there are some that just stand out as the best.

What puts this apple pie at the top of the recipe box?

The top crust has an amazing finishing element!

The egg whites are frothed before brushing over

the top crust, and a generous sprinkling of 

Demarara sugar is then added.

Once baked it gives the top of the pie a crispy

sugar glaze finish!

As Always,

ENJOY!

Recipe Source: Taste of Home

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 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. Yield: 8 servings.