Bruce Barone

This was the first time I ever made an apple pie—and the pie pastry—and OH MY GOSH was it DELICIOUS!!!

Ingredients

• 2 pounds Granny Smith apples*
• 2 pounds Braeburn apples*
• 1 teaspoon ground cinnamon
• 3/4 cup granulated sugar
• 1/2 cup butter
• 1 cup firmly packed light brown sugar
• 1 (14.1-oz.) package refrigerated piecrusts**
• 1 egg white
• 2 tablespoons granulated sugar
• Butter-pecan ice cream

 Preparation

1. 1. Preheat oven to 350º. Peel apples, and cut into 1/2-inch-thick wedges. Toss apples with cinnamon and 3/4 cup granulated sugar.
2. 2. Melt butter in a 10-inch cast-iron skillet over medium heat; add brown sugar, and cook, stirring constantly, 1 to 2 minutes or until sugar is dissolved. Remove from heat, and place 1 piecrust in skillet over brown sugar mixture. Spoon apple mixture over piecrust, and top with remaining piecrust. Whisk egg white until foamy. Brush top of piecrust with egg white; sprinkle with 2 Tbsp. granulated sugar. Cut 4 or 5 slits in top for steam to escape.
3. 3. Bake at 350º for 1 hour to 1 hour and 10 minutes or until golden brown and bubbly, shielding with aluminum foil during last 10 minutes to prevent excessive browning, if necessary. Cool on a wire rack 30 minutes before serving. Serve with butter-pecan ice cream.

*NOTE: I used the apples I bought at a local orchard: Northern Spy and Baldwin.

**NOTE: I made my pie pastry. Recipe from Smitten Kitchen.