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Cooking with Paula Deen
, Paula Deen's Christmas 2006
1 (15-ounce) box refrigerated piecrust
1/4 cup firmly packed brown sugar
1/4 cup sugar
3 tablespoons cornstarch
1/2 teaspoon ground cinnamon
6 medium Granny Smith apples, peeled, cored, and sliced
1 egg white, lightly beaten
1 tablespoon cinnamon sugar
Preheat oven to 350°F.
Fit 1 piecrust into a 9-inch pie plate according to package directions.
In a large bowl, combine brown sugar, sugar, cornstarch, and cinnamon. Add apples, tossing gently to coat. Spoon mixture into prepared pie shell.
Place remaining piecrust over apple mixture; fold edges under, and crimp.
Brush piecrust with beaten egg white, and sprinkle with cinnamon sugar. Cut slits in top crust to allow steam to escape. Bake for 45 minutes, or until browned.
Makes 1 (9-inch) pie
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