MISSION + MARKET’S APPLE PIE

2 tablespoons unsalted butter, plus more for buttering baking dish

½ cup granulated sugar

½ cup light brown sugar, plus additional for sprinkling on pie crust

1 tablespoon cornstarch 1 teaspoon cinnamon ¼ teaspoon nutmeg

6 Fuji apples, peeled and cut

into ¼-inch dice 1 tablespoon fresh lemon juice ½ cup golden raisins

1 sheet prepared pie crust

1 egg

Vanilla ice cream, for serving

Preheat oven to 325 degrees. Lightly butter six 6-ounce ramekins or 1 36-ounce baking dish.

In a medium bowl, combine granulated sugar, brown sugar, cornstarch, cinnamon and nutmeg.

In a large bowl, combine apples and lemon juice and toss. Add sugar mixture and toss again, then add raisins.

In a large skillet, melt remaining 2 tablespoons butter. Add apple mixture and cook 3 minutes, stirring constantly. Divide apples between prepared ramekins (or put all in one larger baking dish). If using individual ramekins, cut pie crust into six squares and place one square on top of each ramekin. If using one baking dish, cut pie crust to fit on top. Beat egg lightly and brush over crust. Sprinkle crust lightly with brown sugar. Bake until crust is golden brown and apple mixture is bubbly, from 20 to 30 minutes depending on size of baking dish. Cool slightly before serving and top with vanilla ice cream. Makes 6 servings. Per serving: 573 calories (percent of calories from fat, 21), 4 grams protein, 115 grams carbohydrates, 12 grams fiber, 14 grams fat (5 grams saturated), 46 milligrams cholesterol, 213 milligrams sodium.

ELISABETH AKLY