Brown Sugar Apple Pie Recipe - mix

Method

• 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 in apples; toss lightly to combine.
• Turn apple mix into pastry-lined pie plate, mounding up in center to support top crust.
• Sprinkle with lemon peel.
• Dot apples with butter cut in small pcs.
• 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 which 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 create rim.
• Crimp edge: Place thumb on edge of pastry at an angle.
• Healthy pinch dough between index finger and thumb.
• Repeat at same angle all around.
• Mix yolk with 1 Tbsp.
• water; brush on crust.
• Bake 45 to 50 min, till apples are tender, crust golden brown.
• Serve hot.
• Serves 6 to 8.