Ingredients: 9 inch Pie Shell for covered pies 2 pounds Granny Smith apples 2 pounds McIntosh apples 3/4 cup plus 1 tablespoon sugar 1 1/2 tablespoon juice and zest from 1 lemon 1/4 teaspoon salt 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon 1/8 teaspoon ground allspice 3 tablespoon crystalized ginger (also called ginger candy) 1 egg white 1. Peel, core and cut apples into 1/2 inch slices and toss with 3/4 cup sugar, lemon juice, zest, salt, crystalized ginger and spices. Turn fruit mixture into pie shell and mound slightly in center. 2. Place top of pie shell onto pie. Tuck the rim of dough underneath itself so that folded end is flush with pan lip. Design edge by fluting or with a fork. Brush egg white onto top of crust and sprinkle with remaining sugar (can also sprinkle cinnamon or ginger onto top, if desired). Cut slits for venting. 3. Bake at 425 until top crust is golden, about 25 minutes. Reduce oven temperature to 375, continue baking until juices bubble and crust is deep golden brown, 30-35 minutes longer. 4. Transfer pie to wire rack, cool to almost room temperature, at least 4 hours.
Enjoy before Christmas baking!