Diary Post



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
Pastry for double-crust pie (9 inches)
1 tablespoon butter 1 large egg white
Additional sugar


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  • In a small bowl, combine the sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat.
  • Line a 9-in. pie plate with bottom crust; trim crust even with edge. Fill with apple mixture; dot with butter. Roll out remaining dough to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in crust.
  • Beat egg white until foamy; brush over crust. Sprinkle with sugar. Cover edges loosely with foil.
  • Bake at 375° for 25 minutes. Remove foil and bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cool on a wire rack.

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