Title: Brown sugar apple pie
 Categories: Mc calls, Pies
      Yield: 8 Servings
 
      1 pk Piecrust mix; (11 oz)
    1/2 c  Light brown sugar
    1/2 c  Granulated sugar
      2 tb Flour
    3/4 ts Cinnamon
    1/2 ts Nutmeg
    1/8 ts Salt
      6 c  Thinly sliced; pared, tart
           -apples (about 2 lb)
  1 1/2 ts Grated lemon peel
      2 tb Butter or margarine
      1    Egg yolk
 
  1. Make pastry as package directs. Roll pastry for bottom crust as
  directed in Rhubarb Custard Pie.
  
  2. Preheat oven to 425 F. In large bowl, mix sugars, flour, cinnamon,
  nutmeg, and salt. Add apples; toss lightly to combine. Turn apple
  mixture into pastry-lined pie plate, mounding up in center to support
  top crust. Sprinkle with lemon peel. Dot apples with butter cut in
  small pieces.
  
  3. Roll out remaining pastry into 12-inch circle. Fold over in
  quarters; cut slits for steam vents.
  
  4. Using scissors, trim overhanging pastry of bottom crust to measure
  1/2 inch from rim of pie plate. Carefully place folded pastry for top
  crust so that point is at center of filling, and unfold. Using
  scissors, trim overhanging pastry of top crust to measure 1 inch from
  edge all around. Moisten edge of bottom pastry with a little water.
  Fold top pastry under edge of bottom pastry.
  
  5. With fingers, press edges to seal. Press upright to form rim. Crimp
  edge: Place thumb on edge of pastry at an angle. Pinch dough between
  index finger and thumb. Repeat at same angle all around. Mix yolk
  with 1 tablespoon water; brush on crust. Bake 45 to 50 minutes, until
  apples are tender, crust golden. Serve warm. Serves 6 to 8.
  
  Recipe