LARGE APPLE PIES TO BUY RECIPES

Steps:

• Preheat oven to 200°C/400°F/Gas Mark 6
• Divide pastry into 6 equal portions and roll out to line 3 20cm/8″ shallow pie plates. Put to chill whilst preparing the apples.
• Peel, core and thickly slice the apples, toss with the lemon rind and juice, the flour, sugar and cinnamon. Pile into the pastry bases.
• Roll out remaining pastry and use to top the pies, using trimmings for decoration as desired.
• Brush with water and dredge lightly with remaining sugar, bake for 20-25 mins until pastry is golden brown.
• Serve warm with cream or ice cream.

Steps:

• Preheat oven to 350º. Peel apples, and cut into 1/2-inch-thick wedges. Toss apples with cinnamon and 3/4 cup granulated sugar.
• Melt butter in a 10-inch cast-iron skillet over medium heat; add brown sugar, and cook, stirring constantly, 1 to 2 minutes or until sugar is dissolved. Remove from heat, and place 1 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 2 Tbsp. granulated sugar. Cut 4 or 5 slits in top for steam to escape.
• Bake at 350º for 1 hour to 1 hour and 10 minutes or until golden brown and bubbly, shielding with aluminum foil during last 10 minutes to prevent excessive browning, if necessary. Cool on a wire rack 30 minutes before serving. Serve with butter-pecan ice cream.