Ingredients
1/2 cup sugar
1/2 cup packed brown sugar
3 tbl all-purpose flour
1 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
6 to 7 cups thinly sliced peeeled tart apples
1 tbl lemon juice
Pastry for double-crust pie
1 tbl butter
1 egg white
Additional Sugar

1. In a small bowl, combine sugars,flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat.

2) Line a 9 in pie plate with bottom crust; trim pastry even with edge. Fill with apple mixture; dot butter. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in top of pastry.

3) Beat egg white until foamy; brush over pastry. Sprinkle with sugar. Cover edges loosely with foil.

4) Bake at 375 degrees for 25 minutes. Remove foil and back 20-25 minutes until golden brown and filling is bubbly. Cool on a wire rack. Yeild: 8 servings.