1 pk Piecrust mix; (11 oz)
1/2 c Light brown sugar
1/2 c Granulated sugar
2 tb Flour
3/4 ts Cinnamon
1/2 ts Nutmeg
1/8 ts Salt
6 c Thinly sliced; pared, tart
-apples (about 2 lb)
1 1/2 ts Grated lemon peel
2 tb Butter or margarine
1 Egg yolk
1. Make pastry as package directs. Roll pastry for bottom crust as directed
in Rhubarb Custard Pie.
2. Preheat oven to 425 F. In large bowl, mix sugars, flour, cinnamon,
nutmeg, and salt. Add apples; toss lightly to combine. Turn apple mixture
into pastry-lined pie plate, mounding up in center to support top crust.
Sprinkle with lemon peel. Dot apples with butter cut in small pieces.
3. Roll out remaining pastry into 12-inch circle. Fold over in quarters;
cut slits for steam vents.
4. Using scissors, trim overhanging pastry of bottom crust to measure 1/2
inch from rim of pie plate. Carefully place folded pastry for top crust so
that point is at center of filling, and unfold. Using scissors, trim
overhanging pastry of top crust to measure 1 inch from edge all around.
Moisten edge of bottom pastry with a little water. Fold top pastry under
edge of bottom pastry.
5. With fingers, press edges to seal. Press upright to form rim. Crimp
edge: Place thumb on edge of pastry at an angle. Pinch dough between index
finger and thumb. Repeat at same angle all around. Mix yolk with 1
tablespoon water; brush on crust. Bake 45 to 50 minutes, until apples are
tender, crust golden. Serve warm. Serves 6 to 8.