- 1/4 cup packed light brown sugar
- 1/4 cup sugar
- 1 tbsp flour
- 1 tsp grated lemon peel
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 6 medium apples, peeled, cored and sliced
- 2 unbaked pie crusts
- 1 large egg, beaten
- 1 tsp sugar
Preheat oven to 425*.
In large bowl, combine all ingredients except apples and pie shells. Mix well.
Add apples to sugar mixture. Stir until coated. Spoon into pie shell. Place 2nd crust on top of filling. Trim edges, pressing against edge of pan. Using a sharp knife, cut steam vents in piecrust.
Lightly brush piecrust with beaten egg. Sprinkle with sugar.
Bake until pie crust is golden brown, about 35-40 minutes. Place on wire rack and cool for 30 minutes. Serve warm.