1 (9-inch) pie crust (I use Pillsbury)
2 apples, peeled, cored and sliced thinly (I use Granny Smith + McIntosh)
1 tbsp. lemon juice
1 tbsp. all-purpose flour
1 tbsp. sugar
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
2 tbsp. candied ginger, finely minced
1 1/2 tbsp. butter
1 tbsp. milk
1 tbsp. turbinado sugar
2 tbsp. apricot preserves

Preheat oven to 425°F. Line a pizza pan with parchment paper. Place pie crust on parchment paper.

In a medium bowl place thinly sliced apples and lemon juice.

In a small bowl mix together flour sugar, cinnamon, nutmeg and ginger. Sprinkle over apples and lemon juice. Toss to mix thoroughly.

Carefully mound in center of pie crust, leaving a 1-inch space all around edge. Tuck edging over apples. Dot with butter. Brush crust with milk and sprinkle with turbinado sugar.

Bake at 425°F for 45 minutes or until crust is golden brown. Remove from oven and brush with warmed apricot preserves.

Submitted by: L. Laughlin