• Ingredients:

    2 piecrusts

    1/2 c plus 1 tsp granulated sugar

    1/2 c packed light-brown sugar (I use dark brown)

    3 tbsp cornstarch

    1/2 tsp ground cinnamon

    1/4 tsp salt

    1/8 tsp 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

    1.   Heat oven to 400 degrees.

    2.   Place one piecrust into a 9” deep dish pie plate, covering bottom and sides of plate.  Prick bottom of crust with a fork; refrigerate while assembling filling.

    3.   In a small bowl, blend 1/2 c of the granulated sugar, the brown sugar, cornstarch, cinnamon, salt and cloves.  Set aside.

    4.   Cut apples into 1/2-inch pieces (I cut each apple in half and then thinly slice each half).

    5.   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 rack for 25 min.

    6.   Pour cooled apple mixture into prepared crust-lined pie plate.  Unroll second pie crust and roll out 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.

    7.   Brush pie with egg mixture; sprinkle with remaining 1 tsp granulated sugar.

    8.   Bake at 400 degrees for 20 minutes, then reduce temperature to 350 degrees and bake an additional 25 minutes.  Cover pie with foil if it browns too quickly.

    9.   Cool at least 1 hour before slicing and serving.