1/4 c packed light brown sugar
1/4 c. granulated sugar
1 tbsp. all-purpose flour
1 tsp. grated lemon peel
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
6 medium baking apples, peeled, cored, and thinly sliced about 2 lbs.
1 c. dark raisins
1 unbaked ready-made 9 inch pie crust

For the Glaze:

1 large egg, beaten, optional
1 tsp. granulated sugar, optional

Preheat oven to 425°F. Spray a 9 inch deep-dish pie plate with vegetable cooking spray. In a large bowl, combine brown sugar, granulated sugar, flour, lemon peel, cinnamon, and nutmeg. Mix well. Add apples to sugar mixture, stir until coated. Stir in raisins. Spoon into prepared plate. Place piecrust on top of filling. Trim edges, pressing against edge of pan. Using a sharp knife, cut steam vents in piecrust. To glaze, lightly brush piecrust with beaten egg. Sprinkle with sugar.

Bake until piecrust is golden brown, about 35 to 40 minutes. Place on a wire rack and cool for 30 minutes. Serve warm.