3 1/2 pounds Gravenstein, Pippin, or Granny Smith apples,
peeled, cored, and thinly sliced (about 8 cups)
1 tablespoon fresh lemon juice
1 cup packed light brown sugar
1/4 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1 package (two 9-inch rounds) store-bought piecrust at room
2 tablespoons unsalted butter
2 teaspoons water
1 tablespoon granulated sugar
1. Preheat the oven to 425 degrees and position a rack on the
middle shelf of the oven.
2. In a large bowl, combine the apples, lemon juice, brown
sugar, flour, cinnamon and ginger. Stir to blend well, then set aside.
3. Unroll the pie crusts and place one in a 9-inch glass pie
plate. Press the crust firmly against the sides and bottom, then trim the
bottom crust even with the edge of the pie plate. Pour in the apple filling and
dot the top with the butter. Lay the second crust on top of the mixture. Trim
the top crust to a 1-inch overhang and fold the edges under the edges of the
bottom crust. Using your forefingers and thumbs, crimp the crust to make a
scalloped edge. Brush the top lightly with the water and sprinkle with the
granulated sugar. With a small knife, cut 4 slits in the center of the top
crust in a circular pattern. To prevent the rim from browning, wrap it with a
2- to 3-inch-wide strip of aluminum foil.
4. Place the pie on a rimmed baking sheet on the middle
rack of the oven. Bake for 30 minutes. Remove the foil and bake for 20 to 30
minutes longer, or until the apples are fork-tender. Let cool on a rack.