6 cups (about 2 lbs) of McIntosh or Cortland apples, sliced to about 1/4 inch
6 cups (about 2 lbs) of Granny Smith or other crisp, tart apples, sliced to about 1/4 inch
1/2 cup of sugar/Splenda mix
2 tablespoons of all-purpose flour
1 tablespoon of lemon juice
1 teaspoon cinnamon
1/8 teaspoon nutmeg
Pinch of salt
Combine apples, sugar/Splenda mix, lemon juice, cinnamon, salt, and nutmeg in a large bowl. Take half the mixture, place it in a Dutch oven or covered casserole dish and place it in the pre-heated oven at 425o F for about 15 minutes until the mixture has started to soften. This step will reduce shrinkage in the finished pie. Remove the mixture from heat, mix in the remaining apple mixture, mix in the 2 tablespoons of flour and allow to cool for about 30 minutes.Assembling the Pie
Transfer the apple mixture to the pie pan. Take the rolled-out crust on its waxed paper and carefully flip the crust onto the apple mixture in the pie pan. Trim the crust so that it slightly overhangs the pan rim. Press the upper and lower crust edges together creating a fluted crust along the pan rim. Combine the remaining sugar and cinnamon. Brush the beaten egg white on the crust. Sprinkle the sugar mixture on the crust. Using a sharp knife, gently cut 6-8 steam vent slits in the upper crust.
Place the pie in the pre-heated oven at 425o F for 15 minutes. Reduce the heat to
375o F and continue to bake an additional 30-40 minutes until the crust is golden brown and the filling is bubbling. Cool on a wire rack for 1 1/2 hours before serving.
Food Editor's Notes: If the pie is totally cooled, you can re-warm it in a low oven (about 200-250 degrees) for 15-30 minutes before serving. Vanilla ice cream makes a great accompaniment!
Harvey Cohen is in prime pie-baking mode beginning in November and has several pie specialties up his sleeve. Perhaps we'll be honored to receive another recipe in the future!