Recipes posted on October 10, 2011 11:23
2 pounds Granny Smith apples 2 pounds Braeburn apples
1 teaspoon grd cinnamon 3/4 cup granulated sugar 1/2 cup butter
1 cup firm pkd. lt. brown sugar 1 pkg. refrigerated pie shells (2 shells)
1 egg white 2 Tablsp sugar Optional: ice cream
Preheat oven to 350, peel apples - cut into 1/2" thick wedges. Toss the apples
with 3/4 cups sugar and the cinnamon...set aside.
Melt butter in a 9 or 10" cast ireon skillet over medium heat, add the brn sugar
and cook, stirring constantly 1-2 mins or until the sugar is dissolved. Remove
from the heat, and place 1 pie shell in the skillet over the brown sugar mixture.
Spoon the apple mixture over the pieshell, top with the remaining shell. Whisk
egg white until foamy, brush top of shell with white, then sprinkle with sugar.
Cut 4-5 slits in top for steam. Bake at 350 for 1 hour - 1 hour and 10 mins or until
golden brown and bubbly. Shield with aluminum foil during the last 10 mins of
baking time to prevent over browning. Cool on rack for 30 mins before serving
with ice cream.