Easy Apple Pie - cooking recipe

Ingredients

1 pkg. Pillsbury refrigerated pie crust
8 apples (if possible, 4 Granny Smith and 4 McIntosh)
3/4 c. granulated sugar
1 1/2 Tbsp. lemon juice
1 tsp. grated orange peel
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/8 tsp. allspice
1/4 tsp. salt
1 egg white, beaten lightly
1 Tbsp. granulated sugar (for topping)

Preparation

Preheat oven to 425\u00b0. Peel apples, remove cores and slice. Blend dry ingredients together. Toss apples with lemon juice and dry ingredients. Place flour-coated pie crust in bottom of a pie plate. Turn fruit mixture, including any juices, into the bottom crust. Place top crust on the pie, trim and flute edges. Place slits in the top of the crust to allow steam to escape. Brush beaten egg white over the top of crust and sprinkle with granulated sugar. Place pie on bottom rack of preheated oven. Bake 25 minutes, until crust is golden brown. Reduce oven temperature to 375\u00b0 and continue to bake until juices bubble and crust is a deep golden brown, 30 to 35 minutes. The bottom crust should be golden and the juices bubbling. Remove pie from oven and place on wire rack. Let pie cool to almost room temperature, about 4 hours. Pie is best eaten when completely cooled, even the next day.