Prep : 20 minutes Total time : 1 hour-50 minutes Make 8 to 10 servings
2 pounds Granny Smith apples
2 pounds Breburn apples
1 teaspoon cinnamon
3/4 cups granulated sugar
1/2 cup butter
1 cup firmly packed light brown sugar
1 (14.1 ounce) package refrigeratored pie crusts
1 egg white
2 tablespoons sugar
*********Butter-pecan ice cream *********
1 . Preheat oven to 350* . peel apples and cut into 1/2-inch-thick wedges . Toss apples wedges with cinnamon and 3/4 cut granulated sugar .
2 . Melt butter in a 10-inch cast-iron skillet over medium heat ; add brown sugar and cook , stirring cocstantly , 1 to 2 minutes or until sugar is dissolved . Remove from heat and place 1 pie crust in skillet over brown sugar mixture . Spoon apple mixture over pie crust and top with remaining piecrust . Whisk egg white until foamy . Brush top of pie crust with egg white ; sprinkle with 2 tablespoons granulated sugar . Cut 4 or 5 slits in top for steam to escape .
3 . Bake at 350* for 1 hour or until golden brown and bubbly , shielding with 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 .
