Categories: Pie- Cobbler- Cheesecake- tarts
Ingredients
- cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 Tbsp. all-purpose flour
- 1 tsp. grated lemon peel
- 1/4 tsp. ground nutmeg
- 6 medium baking apples, peeled, cored, and thinly sliced (about 2 lbs.)
- 1 cup dark raisins
- 1 unbaked, ready-made 9-inch piecrust
- For the Glaze:
- 1 large egg, beaten (optional)
- 1 tsp. granulated sugar (optional)
Directions
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Preheat oven to 425 degrees. Spray a 9-inch deep-dish pie plate with vegetable cooking spray.
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In a large bowl, combine brown sugar, granulated sugar, flour, lemon peel, cinnamon, and nutmeg. Mix well.
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Add apples to sugar mixture; stir until coated. Stir in raisins. Spoon into prepared plate.
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Place piecrust on top of filling. Trim edges, pressing against edge of pan. Using a sharp knife, cut steam vents in piecrust. To glaze, lightly brush piecrust with beaten egg. Sprinkle with sugar.
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Bake until piecrust is golden brown, about 35 to 40 minutes. Place on a wire rack and cool for 30 minutes. Serve warm.
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Variation: Replace the cinnamon with ground cardamom, for a subtle change.