6 cups baking apples – peeled and cored
2 tablespoons water
1 tablespoon lemon juice
1/2 cup sugar
1/2 cup packed brown sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon salt
1 Pastry for double-crust pie (9 inches – i still swear by the refrigerated pre-made) *
*EDIT: I have to recant this statement because I learned to make pate brisee a la Martha Stewart and it’s way freaking better than store bought. Make your own, people. It ain’t hard.
In a saucepan, combine apples, water and lemon juice; cook over medium-low heat just until the apples are tender. Remove from the heat and cool (do not drain). In a large bowl, combine sugars, flour, cinnamon, nutmeg, ginger and salt; add apples and toss to coat. Place bottom pastry in pie plate; add apple mixture. Cover with top pastry; seal and flute edges. Cut slits in top crust. Bake at 450 degrees F for 10 minutes. Reduce heat to 350 degrees F; bake 35 to 45 minutes longer or until golden brown.
recipe courtesy allrecipes.com