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

For the Glaze
1 lrg. egg, beaten (optional)
1 tsp. granulated sugar (optional)

From Linda

Preheat oven to 425 degrees.
Spray a 9" deep dish pie plate with vegetable cooking spray.

In a large bowl, combine brown sugar, granulated sugar, flour, lemon peel, cinnamon, and nutmeg.
Mix Wee.

Add apples to sugar mixture; stir until coated.
Stir in raisins.
Spoon into prepared plate.

Place pie crust on top of filling.
Trim edges, pressing against edge of pan.
Using a sharp knife, cut steam vents in pie crust.
To glaze, lightly brush pie crust with beaten egg. Sprinkle with sugar.

Bake until pie crust is golden brown, about 35 to 40 min. 
Place on wire rack and cool for 30 min.
Serve warm.