(Crust)

In large bowl, combine flour, sugar and ginger. With pastry blender or 2 knives , cut in butter until mixture is in tiny bits.

In small bowl, beat egg with water and sprinkle over flour mixture. Gather dough into ball, using additional water only if necessary.

Wrap in plastic wrap and refrigerate for 30 minutes.

(Filling)

In bowl, mix together apples and candied ginger. Combine sugar, flour, cinnamon, ginger and butter; add to apple mixture and toss to coat.

Divide dough in half. Roll out one piece and fit into bottom of 13 x9 inch baking dish. Spoon apple mixture over. Roll out remaining dough and fit on top of apples. Garnish with pastry cutouts made from any excess pastry, if desired.

(Glaze)

In small bowl, combine egg and cream; brush over dough. Sprinkle with sugar and cut steam vents in top. Bake in 400°F oven for 1 hour. (If pastry is browning too much after 30 minutes, reduce heat to 350°F. Let cool for at least 30 minutes before slicing. Makes 8 to 10 servings. Typed in MMformat by cjhartlin@msn. Com

Living's Wintertime Cooking.