|
Preheat the oven to 450. On a floured surface roll out 1 pie
dough to 12-13 inch circle. Fit the dough into a 9 inch pie
pan, pressing to fit and allowing excess dough to hang over
the edge. In a large bowl, combine the apples, lemon juice
and vanilla. In a separate bowl, combine 1/2 c sugar, the
flour, cinnamon and nutmeg; add to the apples and toss well.
Transfer the apple mixture to the pie shell.
On a floured surface, roll out the second pie dough to 12-13
inch circle. Place second pie dough over the apple filling and
press the dough edges; fold over to seal, crimping the edges
to form a rim. Brush the dough with the beaten egg white and
sprinkle with the remaining 2 t sugar. With the tip of knife,
make several 1/2 inch slits through the top of the pie. Bake
the pie 15 minutes, reduce the oven heat to 350 and bake
until golden and filling bubbling. 45-50 minutes longer. cook
on a rack
|
