refrigerated pie crusts
apples, granny smith
brown sugar, firmly packed
1In a sauce pan, melt butter on medium heat. Then add cane sugar, brown sugar, cinnamon, salt, and vanilla extract in this exact order. Mix well.
2When mixture reaches its boiling point, turn the heat down to low and occasionally stir for 15 minutes.
3Lay one of the pie crusts on a buttered pie pan. Brush a thin coat of egg white to avoid sogginess. Cut the other pie crusts into strips for the "basket weave" top crust.
4Mix the cubed apples and pecans in a separate bowl. Pour 3/4 of the butter/sugar mixture and coat the apples and pecans completely.
5Add the coated apples and pecans onto the prepared bottom crust, then pour the rest of the butter/sugar sauce mix. Weave the strips of pie crusts on the top.
6Beat the remaining egg white and yolk. Add milk to create an egg wash, then brush atop the weaved crusts.
7Bake at 350° for 1 hour.