DOUBLE APPLE PIE FOR A CROWD

Divide dough into thirds and roll out 2 of the thirds together (keeping remaining one-third refrigerated) on top of parchment paper, sprinkling with flour as needed, to 1/8-inch thickness and until you have a rectangle that measures 15 x 11 inches.

Roll up dough around rolling pin and unroll into 13 x 9-inch baking pan, gently pressing dough into bottom and up sides of pan. Refrigerate.

Toss together fresh and dried apples, sugar, ginger, fruit spread, lemon zest, lemon juice and cinnamon in large bowl until apples are well coated. Let stand for 5 minutes. Remove remaining dough from refrigerator. Roll out dough as above until you have a large enough piece to fit the top of the pie, about 14 x 10 inches.

Remove bottom crust from refrigerator. Scrape apple filling into bottom crust. Brush some of the beaten egg over edges of pastry. Arrange top crust over, tucking top dough into lower crust. Brush egg all over surface of pie; sprinkle entire surface with sugar. Cut several steam vents.

Bake in preheated 375°F oven for about 50 minutes or until pastry is golden and apples are tender.

Tip: If turbinado sugar is unavailable, use light brown, muscovado or demerara sugar