Should I use my leftover ingredients to make:

took me a minute to find it again, had to remember what i was searching for last time - flaky crust. i recommend using this recipe from this soulless looking woman for the crust. i think she's really annoying but i think that's just the kind of person who is going to put the effort in to learn how to make a good pie. i followed her instructions autistically except i didn't do the lattice. the crust was certainly the best i've ever made, maybe that i've ever had. i was worried i left the bits of fat too big and it would fall apart but instead it had excellent flakiness.

for the filling i just added an extra like 1/4 teaspoon of cinnamon and a little extra brown sugar to the typical recipes i was seeing online. came out with just the right amount of cinnamon where its not punching you in the mouth but its not totally melded into the sugar and apples.

i'm no expert but i've got a lot of apples that are about to be turned into pie and/or cider.

• 1/2C sugar

• 1/2C packed brown sugar

• 3TBS all-purpose flour

• 1TSP ground cinnamon

• 1/4TSP ground ginger

• 1/2TSP ground nutmeg

• 6-7C thinly sliced peeled tart apples

• 1TBS lemon juice

• 1TBS butter

• 1L egg white

• Pastry for a 9inch double-crust

• extra sugar to sprinlke on the crust after basting with egg white

Mix the sugar, flour, and spices and set it aside. Toss apples with the lemon juice in a large bowl so they don't go brown. Pour in the sugar and make sure the apples get well coated. Put the crust in a 9 inch pah and trim it. Pour in the apples and add dots of butter.

Put on the top crust and pinch it closed all around. Slice the top so it doesn't burst at the edges. Brush on the beaten egg whites and sprinkle with the extra sugar.

Put some foil on the edges and bake it at 375 for about 25 minutes. The crust should be golden brown and the filling should look bubbly through the slits.

The original recipe was only 1/4 teaspoon of nutmeg. I use more.