1/4 cup packed light brown sugar
1/4 cup granulated sugar
1 tbsp. all-purpose flour
1 tsp. lemon zest -- grated
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
6 med. apples -- prepared as directed
1 cup raisins
1 pie crust (9 inch)
1 lg egg -- beaten
1 tsp. granulated sugar
Preheat oven to 425 F. Spray a 9-inch deep-dish pie plate with cooking spray. In a large bowl, combine brown sugar, granulated sugar, flour, lemon zest, cinnamon, and nutmeg. Mix together well.
Peel, core, and thinly slice apples. Add apples to sugar mixture; stir until coated. Stir in raisins. Spoon into prepared pie plate. Place piecrust on top of filling. Trim edges, pressing against edge of pan. Using a sharp knife, cut steam vents in piecrust. To glaze, lightly brush piecrust with beaten egg. Sprinkle with teaspoon of sugar. Bake until piecrust is golden brown, about 35 to 40 minutes.
Place on a wire rack and cool for 30 minutes. Serve warm.
Source: Abigail’s Kitchen