Install Steam
login | language
简体中文 (Simplified Chinese) 繁體中文 (Traditional Chinese) 日本語 (Japanese) 한국어 (Korean) ไทย (Thai) Български (Bulgarian) Čeština (Czech) Dansk (Danish) Deutsch (German) Español - España (Spanish - Spain) Español - Latinoamérica (Spanish - Latin America) Ελληνικά (Greek) Français (French) Italiano (Italian) Bahasa Indonesia (Indonesian) Magyar (Hungarian) Nederlands (Dutch) Norsk (Norwegian) Polski (Polish) Português (Portuguese - Portugal) Português - Brasil (Portuguese - Brazil) Română (Romanian) усский (Russian) Suomi (Finnish) Svenska (Swedish) Türkçe (Turkish) Tiếng Việt (Vietnamese) Українська (Ukrainian) Report a translation problem
| _ _ l ::::
/` ミ_xノ ::🟢:
/ | ::::::::::
/ ヽ ノ :🟣::::::::
/ ̄| | | | ::::::::::🔵::
| ( ̄ヽ__ヽ__) _) :🔴::::::::::::::
\二つ 🎁 [__]
ᴍᴇʀʀʏ ᴄʜʀɪꜱᴛᴍᴀꜱ! <3 - your mfker
------
Ingredients
1/2 cup sugar
1/2 cup packed brown sugar
3 tbs all-purpose flour
1 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
6 to 7 cups sliced peeled tart apples
1 tbs lemon juice
Dough for double-crust pie
1 tbs butter
1 large egg white
-----
Directions
Preheat oven to 375°. 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.
On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Beat egg white until foamy; brush over crust. Sprinkle with sugar. Cover edge loosely with foil.
Bake 25 minutes. Remove foil; bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cool on a wire rack.