Ingredients: |
Ingredients: 1 package refrigerated rolled piecrusts (2 per pkg) 1/2 c plus 1 tsp granulated sugar 1/2 c packed light brown sugar 3 Tbsp cornstarch 1/2 tsp ground cinnamon 1/4 tsp salt Pinch ground cloves 2 lbs Granny Smith apples, peeled and cored 2 lbs Fuji apples, peeled and cored 2 Tbsp unsalted butter 2 Tbsp lemon juice 1 large egg, beaten with 1 Tbsp water
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Directions: |
Directions:Heat oven to 400º. Unroll one piecrust onto a work surface. Roll out slightly with rolling pin to 12 inches. Fit into bottom and up side of a 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 the sugar, 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 crust-lined plate. Unroll 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. Bake for 20 minutes, then reduce temperature to 350º and bake an additional 25 minutes. Cover pie with foil if it browns too quickly. Cool at least 1 hour before slicing and serving. |