| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | American | Pie | 10 | Servings |
INGREDIENTS
| 1/4 | c | Packed light brown sugar |
| 1/4 | c | Granulated sugar |
| 1 | tb | All-purpose flour |
| 1 | ts | Grated lemon peel |
| 1/4 | ts | Ground cinnamon |
| 1/4 | ts | Ground nutmeg |
| 6 | md | Baking apples; peeled, cored; and thinly sliced |
| 1 | c | Dark raisins |
| 1 | Unbaked; 9-inch piecrust | |
| 1 | lg | Egg; beaten (optional) |
| 1 | ts | Granulated sugar (optional) |
INSTRUCTIONS
GLAZE 1. Preheat oven to 425 deg F. Spray a 9-inch deep-dish pie plate with vegetable cooking spray. 2. In a large bowl, combine brown sugar, granulated sugar, flour, lemon peel, cinnamon, and nutmeg. Mix well. 3. Add apples to sugar mixture; stir until coated. Stir in raisins. Spoon into prepared plate. 4. Place pie crust on top of filling. Trim edges, pressing against edge of pan. Using a sharp knife, cut steam vents in piecrust. To glaze, lightly brush pie crust with beaten egg. Sprinkle with sugar. 5. Bake until pie crust is golden brown, about 35 to 40 minutes. Place on a wire rack and cool for 30 minutes. Serve warm. VARIATION: For a subtle but delicious change, replace the cinnamon with ground cardamom. FROM "HEALTHY MEALS IN MINUTES" From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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