Ginger’s Apple Pie

From Ginger's pantry

You'll need

• Pastry for a double-crust 9-inch pie
• 6 medium apples (about 2½ lb), peeled, cored and sliced thin
• ½ cup granulated sugar
• ¼ cup brown sugar
• 2 tbsp all-purpose flour
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1 tbsp lemon juice
• 1 tbsp butter, in small pieces
• 1 egg, beaten, for brushing

Aprons on

Let's make it

1. 1

   Heat the oven to 400°F and line the pie plate with the bottom pastry.

2. 2

   Toss the apple slices with both sugars, the flour, spices and lemon juice.

3. 3

   Pile the apples into the shell and dot the butter over the top.

4. 4

   Lay on the top crust, trim it, pinch the edges shut and cut a few steam slits.

5. 5

   Brush with the beaten egg and sprinkle with a little sugar.

6. 6

   Bake 50–60 minutes, until the crust is deep golden and you can see juice bubbling in the slits.

7. 7

   Cool at least 1 hour so the filling sets before you cut it.