In a little bowl, consolidate the sugars, flour and flavors; put aside. In a huge dish, hurl apples with lemon juice. Include sugar blend; hurl to coat.
Line a 9-in. pie plate with base outside layer; trim baked good even with edge. Load with apple blend; spot with margarine. Take off remaining cake to fit top of pie. Place over filling. Trim, seal and woodwind edges. Cut openings in baked good.
Beat egg white until frothy; brush over baked good. Sprinkle with sugar. Spread edges freely with foil.
Prepare at 375° for 25 minutes. Expel thwart and prepare 20-25 minutes longer or until hull is brilliant chestnut and filling is bubbly. Cool on a wire rack. Yield: 8 servings.
An apple pie is a fruit pie in which the principal filling ingredient is apple. It is, on occasion, served with whipped cream or ice cream on top, or alongside cheddar cheese. The pastry is generally used top-and-bottom, making it a double-crust pie; the upper crust may be a circular or a pastry lattice woven of crosswise strips. Exceptions are deep-dish apple pie, with a top crust only, and open-face Tarte Tatin.
Formulas for Dutch crusty fruit-filled treat about-face to the Middle Ages. An early Dutch cookbook from 1514, Een notabel boecxken van cokeryen (“A prominent little cookery book”),[archives a formula for Appeltaerten (think about cutting edge Dutch Appeltaarten “crusty fruit-filled treats”). This early formula was a basic one, requiring just a standard pie covering, cuts of particularly delicate apples with their skin and seeds expelled, and sanctum selven deeghe daer bite the dust taerte af ghemaect es (generally signifying “the same batter that the pie [crust] is made of”) to fill in the top. It was then prepared in a run of the mill Dutch broiler. Once prepared, the top outside layer (aside from at the edges) would be removed from the center, after which the apple cuts were possibly put through a sifter before the pie was blended with a wooden spoon. As of right now the book prescribes adding a few flavors to the pie, to be specific: cardamom, ginger, cinnamon, nutmeg, clove, mace and powdered sugar. At long last, subsequent to blending the fixings into the pie with cream, it is at the end of the day put into the broiler to dry.
1/2 cup sugar
1/2 cup packed brown sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
6 to 7 cups thinly sliced peeled tart apples
1 tablespoon lemon juice
Pastry for double-crust pie (9 inches)
1 tablespoon butter
1 large egg white