Mike’s Apple Pie
Ingredients
1/2 cup sugar plus 1-teaspoon sugar for crust
1/2 cup light brown sugar
3 tablespoons cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon salt
Pinch ground cloves
2 pounds granny smith apples peeled
2 pounds Fuji apples peeled
2 tablespoons sweet butter
2 tablespoons lemon juice
1 large egg beaten with 1-tablespoon water
Instructions
Heat oven to 400 degrees. Roll both pie crusts slightly to 12 inches. Fit bottom crust into 9-inch deep-dish pie plate, prick bottom with fork, refrigerate while making filling. In a small bowl, blend ½ cup sugar, ½ cup light brown sugar, cornstarch, cinnamon, salt and cloves. Set aside. Cut peeled apples into ½-inch pieces. Melt butter in large skillet over medium heat. Add apples, lemon juice and sugar mixture. Cook 10 minutes, stirring occasionally until mixture thickens. Cool on rack for 10 minutes. Pour cooled apple mixture into prepared crust-lined pie plate. Top with the second pie crust. Cut a 1-inch slit in center, crimp and flute the edges. Brush pie with egg mixture and sprinkle top with 1 teaspoon of sugar. Bake at 400 degrees for 20 minutes, and then reduce heat to 350 degrees, and bake for an additional 25 minutes. Cover pie with foil if the crust browns too quickly. Cool at least 1 hour.