Apple Pie Peter Swope

Ingredients: 2 pound McIntosh apples, peeled, cored, and sliced ¼ inch thick 1 ½ pounds, Granny Smith apples, peeled, cored, and sliced ¼ inch thick, ¾ cup plus 1 tablespoon sugar, 2 tablespoons all-purpose flour, 1 tablespoon fresh lemon juice, 1 teaspoon grated lemon zest, ¼ teaspoon salt, ¼ teaspoon nutmeg, ¼ teaspoon cinnamon, Pie crust dough, 1 egg white, lightly beaten

Adjust an oven rack to the lowest position, place a rimmed baking sheet on the rack, and heat the own to 300 degrees. Toss the apples with ¾ cup of sugar, the flour, lemon juice, lemon zest, salt, and spices, and set aside

Roll out the top crust to a 12-inch circle. Spread the apples in the unbaked pie crust bottom, mounding them slightly in the middle. Lay the top crust over the apples, seal and crimp the edges, and cut four vent holes in the top. Brush the crust with the egg white and sprinkle with the remaining 1 tablespoon sugar.

Place the pie on the heated baking sheet and lower the oven temperature to 425 degrees. Bake until the top crust is golden, about 25 minutes. Rotate the baking sheet, reduce the oven temperature again to 375 degrees, and continue to bake until the juices are bubbling and the crust is deep golden brown, 30 to 35 minutes longer. Transfer the pie to a wire rack and cool to room temperature before serving

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