Tried and True Low Fat Apple Pie
2 Pieces Store-Bought 9″ Pie Crust Dough
6 Large crisp apples, peeled.
1/4 c All Purpose Flour
5 T Corn Starch
1 1/4 t Cinnamon
1/8 t Nutmeg
1/4 t Ground Allspice
1/2 c Splenda Sweetener
1/4 c Sugar
Egg Wash:
2 T Real Egg Product (99% egg white)
2 t Water
Directions:
Preheat the oven to 350 degrees.
Allow two store-bought pie crusts to come to room temperature.
Fill a large mixing bowl half full of water and add 2 T. lemon juice. Peel your apples and put each one in the “bath” while you work on the next. Once they’re peeled, use an apple corer and core and slice the apple thin. Return the apple slices to the “bath” to keep them from browning.
In a small mixing bowl, combine all the remaining ingredients except the caramel sauce. Stir to combine. Drain the water off your apple slices and pat dry with paper towels. Add your sugar and spices mixture to the sliced apples and stir to coat completely. Allow them to rest while you prepare the pie crust.
Unroll one of the pie crusts over your 9” pie plate, making sure all the edges are pushed gently against the edges of the pie plate. Brush the top edge of the pie crust with the egg wash. Spoon all of your coated apple slices into the pie crust. It’ll be a big heap of apples and that’s good – they’ll cook down while baking. Pour your caramel sauce over the apples.
Unroll the other pie crust and use a pizza cutter (or paring knife) to cut strips (about 6 or more if you’d like a more ornate lattice top). Weave your strips over the top of your pie into a lattice.
Tear off 3 pieces of foil, each about 4 inches wide. Crimp the edges of each piece to the next, then curve the entire thing around the top crust of your pie, attaching the last edges of foil to each other. The foil will keep your top crust from browning too quickly while your pie bakes.
Place your pie on top of a cookie sheet and put into the preheated oven. Bake for 1 hour. Remove the foil and bake for another 30 minutes. Allow to cool to room temperature.