Apple Crumb Pie

½ C. sugar ½ tsp. ground ginger

2 Tbsp. flour ½ tsp. ground cinnamon

1 tsp. shredded lemon peel ¼ tsp. ground mace

5 ½ C. thinly sliced Pippin apples ¼ C. butter or margarine

3 Tbsp. lemon juice 2 Tbsp. brandy

½ C. flour ¼ C. milk

½ C. sugar 1 tsp. sugar

Stir together the ½ cup sugar, the 2 tablespoons flour and the lemon peel; set aside. Sprinkle apple slices with lemon juice. Toss apples with sugar mixture.

Place into prepared piecrust (see pie crust recipes).

Mix ½ C. flour, ½ C sugar, and spices. Cut in the butter until crumbly. Sprinkle atop the apples.

Roll out top pie crust and cut into strips. Place strips in twist design across apples. Crimp edges to make contact with bottom crust. Cover edges with foil and bake at 375 ° for 30 minutes. Remove foil.

In small bowl, lightly whip together Brandy, ¼ C. milk and 1 tsp. sugar.

Paint pastry strips with mixture and continue baking 25-30 minutes longer.