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1.
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Make pastry as package directs.
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Roll pastry for bottom crust as directed in Rhubarb Custard Pie.
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2.
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Preheat oven to 425 F. In large bowl, mix sugars, flour, cinnamon, nutmeg, and salt.
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Add in apples; toss lightly to combine.
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Turn apple mix into pastry-lined pie plate, mounding up in center to support top crust.
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Sprinkle with lemon peel.
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Dot apples with butter cut in small pcs.
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3.
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Roll out remaining pastry into 12-inch circle.
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Fold over in quarters; cut slits for steam vents.
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4.
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Using scissors, trim overhanging pastry of bottom crust to measure 1/2 inch from rim of pie plate.
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Carefully place folded pastry for top crust so which point is at center of filling, and unfold.
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Using scissors, trim overhanging pastry of top crust to measure 1 inch from edge all around.
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Moisten edge of bottom pastry with a little water.
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Fold top pastry under edge of bottom pastry.
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5.
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With fingers, press edges to seal.
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Press upright to create rim.
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Crimp edge: Place thumb on edge of pastry at an angle.
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Healthy pinch dough between index finger and thumb.
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Repeat at same angle all around.
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Mix yolk with 1 Tbsp.
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water; brush on crust.
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Bake 45 to 50 min, till apples are tender, crust golden brown.
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Serve hot.
