| 14 cup packed light brown sugar | | 1/4 cup granulated sugar | | 1 tbl all-purpose flour | | 1 tsp lemon zest grated | | 1/4 tsp ground cinnamon | | 1/4 tsp ground nutmeg | | 6 med apple prepared as directed | | 1 cup raisins | | 1 x pie crust (9 inch) | | 1 lrg egg beaten | | 1 tsp granulated sugar |
| | 1. Preheat oven to 425 F. Spray a 9-inch deep-dish pie plate with vegatable cooking spray. | | 2. In a large bowl, combine brown sugar , granulated sugar, flour , lemon zest , cinnamon , and nutmeg . Mix well. | | 3. Peel, core, and thinly slice apples . Add apples to sugar mixture; stir until coated. Stir in raisins . Spoon into prepared plate. | | 4. 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. | | 5. 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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