There is no more American dessert than apple pie. Though some claim it has its roots with the Pennsylvania Dutch, who have undoubtedly perfected it, apple pie recipes can actually be traced back to England in the Fourteenth Century. There are thousands of recipes, but after having tried three or four of them, I have formulated my own, using Splenda® to keep the sugar content relatively low, grape jam for a unique twist, and pre-made pie dough sheets to make the preparation a lot easier. You will notice that I was supervised this week by my toddler son's best friend, Mr. Monkey.
Peel and slice the apples. Place them in a collander over a large bowl and sprinkle over the lemon juice. Add the brown sugar and 1/2 cup of the Splenda®. Stir to combine.
Let the apples rest for one hour. Liquid should collect in the bowl; do not discard it. Once the hour is up, lay out the pie dough sheets to thaw and then pour the apples into the liquid-filled bowl. Add the rest of the Splenda®.
Add the grape jam, cornstarch, cinnamon, and nutmeg. Stir to combine.
Preheat the oven to 400° and wait 15 minutes. Spray a 9-inch pie pan with cooking spray and carefully line it with one of the dough sheets.
Make sure there are no air bubbles between the dough and pan, and then add the apple mixture. Lay the second dough sheet over the top. Discard any excess dough hanging over the sides of the pan. (You can use a knife if you want it to look pretty.)
Crimp the edges of the pie sheets and then cut a few slits into the top of the pie. Beat the egg with a couple tablespoons of lukewarm water. Brush the egg mixture on top of the pie.
Let bake for 20 minutes. Carefully cut a piece of aluminum foil so that it forms a ring that will fit around the edges of the pie while leaving much of the center exposed. Lay it over the pie, to prevent burning, and let it bake for another 20 minutes.
Remove the foil and let the pie rest in a safe, cool place for at least an hour. Serve with ice cream. Enjoy.
-e. magill 4/28/2011
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