Apple Pie - cooking recipe

Ingredients

1 box ready-made pie crust, or homemade for a double crust pie
4 lbs green-skinned apples, peeled, cored, cut into wedges
1 cup plus 1 tbsp sugar
1 tbsp lemon juice
2 tsp ground cinnamon
1 tbsp cornstarch
1 large egg white, lightly whisked
None None Heavy cream, to serve

Preparation

Preheat oven to 400\u00b0F. Combine apples, 1 cup sugar, juice and cinnamon in a large saucepan over moderately high heat; cook and stir for 8 minutes or until apples are just tender.
Combine cornstarch and 2 tablespoons water in a bowl. Add to apple mixture; cook and stir for 2 minutes or until mixture thickens slightly. Remove from heat. Cool completely.
Roll out half the pastry (one sheet) between two sheets of parchment to a 12-inch disc. Line an 8-inch diameter, 2-inch deep pie plate with pastry; trim edges. Chill for 15 minutes.
Line pastry with parchment. Cover base with dried beans, rice or pie weights. Bake for 10 minutes. Remove weights and paper. Bake for 5 minutes more or until just colored. Spoon apple mixture into pastry shell. Roll out remaining pastry between two sheets of baking paper to a 12-inch disc. Brush edge with some egg white. Place pastry, egg white-side down, over apple mixture; trim. Tamp edges with the tines of a fork to seal. Cut a small cross in top of pastry. Brush with remaining egg white. Sprinkle with 1 tbsp sugar. Bake for 30 minutes or until golden. Serve with cream, if desired.