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1. Lightly flour flat dry surface.
2. Unroll 1 piecrust onto surface.
3. Roll out lightly until 12-inches in diameter.
4. Carefully place pie crust into 9-inch deep-dish glass pie plate.
5. Prick the bottom of pie crust with fork to allow steam to escape.
6. Refrigerate pie crust.
7. In small bowl, combine ½-cup sugar with light brown sugar, cornstarch, cinnamon, salt, and cloves. Set aside.
8. Melt butter in a skillet.
9. Saute apples, lemon juice, and sugar mixture for 10 minutes or until juices thicken.
10. Add apples, lemon juice and sugar mixture.
11. Allow cooling for about ½ hour.
12. Preheat oven to 400 F.
13. Pour apple pie mixture into bottom crust.
14. Unroll 2nd piecrust onto surface.
15. Roll out lightly until 12-inches in diameter.
16. Cut several small slits in center of top pie crust using sharp knife.
17. Place pie crust over filling. Crimp edges and flute decoratively.
18. Brush top of pie with egg/water mixture. Sprinkle with remaining sugar.
19. Bake 20 minutes. Reduce oven temperature to 350 F. Bake additional 35 minutes.
20. Cool 1 hour, Serve warm.
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