|Betty Crocker||Taste of Home||Pillsbury|
|sugar||⅓ ~ ½ cup||½ cup +|
½ cup brown
|flour||¼ cup||3 Tbsp||2 Tbsp|
|cinnamon||½ tsp||1 tsp||¾ tsp|
|nutmeg||½ tsp||¼ tsp +|
¼ tsp ginger
|salt||⅛ tsp||-||¼ tsp|
|apples||8 cup||6–7 cup||6 cup|
|butter||2 Tbsp||1 Tbsp||-|
|lemon juice||-||1 Tbsp||1 Tbsp|
|egg white||-||1 large||-|
Update: It went well. A few more points:
- The crust. The lovely Carol froze two crusts’ worth of pastry dough, which she kindly thawed for me. I rolled one out and laid it in a deep dish 24cm (9½-inch) pie plate. (plate?? It was glass, otherwise I'd have said "pie tin")
- Apples. I used a modern convenience, an apple peeler and corer like this one; it worked wonderfully. We had four fairly small "Granny Smith" apples. I found one apple-like fruit, which I also peeled/cored/sliced. It was a pear, but I threw it in anyway. Then more random apples, for a total of about 7 cups. yes, I slacked off...
- Oven. Preheated to 425°F.
- Everything but the butter got combined in a big bowl, then piled into the empty pie shell. Then melt the butter and dot the filling with it.
- Rolled the other pie crust out (remember to roll from the center outward), laid it on top, and tucked it under the bottom shell, trimming the excess. Poke some holes in the crust
- Cover edges with foil strips, about 3" wide, and bake 25 minutes
- After 25 minutes, remove foil and check occasionally for the pie crust to brown and the juice to
appear in the holes.
At about 40 minutes, the crust was brown but juice wasn't coming out. So I turned the oven off and checked it maybe 10 minutes later, when I removed it.