Ingredients
6 cups sliced peeled tart apples (about 5 to 6 medium)2 tablespoons water1 tablespoon lemon juice1/2 cup sugar1/2 cup packed brown sugar3 tablespoons all-purpose flour1 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1/8 teaspoon ground ginger1/8 teaspoon saltDough for double-crust pie
Preparation
In a large saucepan, combine apples, water and lemon juice; cook over medium-low heat just until apples are tender. Remove from the heat and cool (do not drain).
Preheat oven to 450°. In a large bowl, combine sugars, flour, cinnamon, nutmeg, ginger and salt; add apples and toss to coat. On a lightly floured surface, roll half the dough into a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add apple mixture. Roll remaining dough into a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top.
Bake for 10 minutes. Reduce oven setting to 350°; bake until golden brown, 35-45 minutes longer. Cool on a wire rack.
