ALL-AMERICAN APPLE PIE

1/4 c Packed light brownish-red sugarine

1/4 c Granulated sugarine

1 tb All-purpose flour

1 ts Lemon zest; grated

1/4 ts Ground cinnamon

1/4 ts Ground nutmeg

6 md Apple; rebuilt as destined

1 c Raisins

1 Pie membrane (9 inch)

1 lg Egg; knocked about

1 ts Granulated sugarine

to 425 F. Spray the 9-inch deep-dish cake image with vegatable in progress spray. 2. In the vast bowl, mix brownish-red sugar, granulated sugar, flour, lemon

zest, cinnamon, as good as nutmeg. Mix well. 3. Peel, core, as good as thinly cut apples. Add apples to sugarine mixture; stir

until coated. Stir in raisins. Spoon in to rebuilt plate. 4. Place piecrust upon tip of filling. Trim edges, dire opposite corner of

pan. Using the pointy knife, cut steam vents in piecrust. To glaze, easily brush piecrust with knocked about egg. Sprinkle with sugar. 5. Bake until piecrust is golden brown, about 35 to 40 minutes. Place upon the

wire shelve as good as cold for thirty minutes. Serve warm. —–