2 lbs. Granny Smith apples
2 lbs. Braeburn apples
1 tsp. ground cinnamon
3/4 c. sugar
1/2 c. butter
1 c. firmly packed light brown sugar
1 pkg. refrigerated piecrusts
1 egg white
2 Tbsp. sugar
Preheat oven to 350. Peel apples and slice. Toss apples with
cinnamon and sugar. Melt butter in a 10" cast iron skillet over
medium heat; add brown sugar and cook, stirring constantly 1-2
minutes or until sugar is dissolved. Remove from heat; place one
piecrust in skillet over brown sugar mixture. Spoon apple mixture
over piecrust and top with remaining piecrust. Whisk egg white
until foamy; brush top of piecrust with egg white; sprinkle with
sugar. Cut 4-5 slits in top piecrust for steam to escape. Bake at
350 for 1 hour to 1 hour and 10 minutes or until golden brown and
bubbly, shielding last 10 minutes to prevent burning. Cool 30
minutes before serving.
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