This is the BEST apple pie I’ve ever HAD! . . . . really, it is!
Pastry (for double pie crust)
1/4 C butter, softened
2 C sugar
1 egg – separated
1/3 C pineapple juice
1 1/2 t vanilla
1/3 C flour
1/2 t cinnamon
1/4 t ginger
1/4 t nutmeg
** I added a 1/4 cloves too
6 C sliced, tart apples
Line a 9-in pie plate with bottom pastry – trimming even with edge.
In large bowl, cream butter and sugar until fluffy. Add the egg, egg yolk, pineapple juice and vanilla until well blended. Combine flour, cinnamon, ginger and nutmeg – gradually add to creamed mixture and mix well.
Fill crust with apple slices, and then top with the creamed mixture.
Roll out remaining pastry to fit top of pie – place over filling. Trim, seal and flute edges (important, it will over-flow if not sealed tight)
Beat egg white, brush over pastry, sprinkle with additional sugar (and cinnamon)
Bake @ 350 for 55-60 minutes, or until golden brown. Cool – serve – enjoy!!!