• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 3 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 6 to 7 cups thinly sliced peeled tart apples
• 1 tablespoon lemon juice
• Dough for double-crust pie
• 1 tablespoon butter
• 1 large egg white
• Additional sugar

1. Preheat oven to 375°. In a small bowl, combine sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat.
2. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Beat egg white until foamy; brush over crust. Sprinkle with sugar. Cover edge loosely with foil.
3. Bake 25 minutes. Remove foil; bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cool on a wire rack.

© 2021 RDA Enthusiast Brands, LLC Source: “https://www.tasteofhome.com/recipes/apple-pie/“

• 10 apples, quartered
• ¾ cup white sugar
• 1 tablespoon ground cinnamon
• 1 tablespoon ground allspice

1. Place apples in a large stockpot and add enough water cover by at least 2 inches. Stir in sugar, cinnamon, and allspice. Bring to a boil. Boil, uncovered, for 1 hour. Cover pot, reduce heat, and simmer for 2 hours.
2. Strain apple mixture through a fine mesh sieve. Discard solids. Drain cider again through a cheesecloth lined sieve. Refrigerate until cold.

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