| INGREDIENTS: |
| 1/4 cup packed light brown sugar |
1/4 cup granulated sugar |
1 tablespoon all-purpose flour |
| 1 teaspoon grated lemon peel |
1/4 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
| 6 medium baking apples, peeled, cored, and thinly
sliced (about 2 pounds) |
1 cup dark raisins |
1 unbaked, ready-made 9-inch piecrust |
| For the Glaze |
1 large egg, beaten (optional) |
1 teaspoon granulated sugar |
| 1 |
Preheat oven to 425 F. Spray a 9-inch deep dish pie plate
with vegetable cooking spray. |
| 2 |
In a large bowl, combine brown sugar, granulated sugar,
flour, lemon peel, cinnamon, and nutmeg. Mix well. |
| 3 |
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. |