Double-Crust Apple Pie
Generally considered the apples of choice for this classic American dessert, Granny Smiths hold their shape during baking. The tartness of the apples contrasts with the sweetness of the filling.
1. Prepare Pastry for Double-Crust Pie; cover and set aside.
2. Preheat oven to 375˚F.
3. In a medium bowl, stir together granulated sugar, brown sugar, flour, cinnamon, nutmeg and ginger; set aside.
4. In a large bowl, toss apples with lemon juice. Add sugar mixture and toss to coat.
5. On a floured surface, roll out one pastry circle and ease into a 9-inch pie plate. Fill with apple mixture; dot with cut-up butter.
6. Roll out remaining pastry; lay over apples. Trim edges ½ inch beyond edge of plate. Fold top pastry under bottom pastry and crimp edge. Cut slits in top of pastry to allow steam to escape.
7. Lightly beat egg white with a fork; brush on top of pastry. Sprinkle with coarse sugar.
8. Loosely cover pastry edges with foil. Bake for 25 minutes. Remove foil and bake 25 to 30 minutes more or until crust is golden.
9. Cool on a wire rack.