Apple Pie (more then one way)

This is for the filling- again - the first recipe is the way I was taught.Just like Mom's ;) The second -scroll down- is an easy one that can be adjusted for diabetics.

*NOTE: For crust from scratch - go here
Pie Crust Recipe


2Tbs lemon juice
(helps keep apples from going brown- or you can use Orange Juice too)
1/3 cup firm packed light brown sugar
1/2 cup regular sugar
3 tbsp all purpose flour
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
6 cups (aprox 6-8 medium)Granny Smith Apples
2 unbaked pie crust - for bottom and top.

Peel and Slice apples aprox 1.2 inch thick- if you have a spiral slicers GET ONE- they're fabulous (see pampered chef or bed ,bath ,and beyond stores)

Place apples in a bowl.Mix all ingredients in by hand until apples are well coated.
Pour mix into bottom pie shell.Dab 1-2 tbs of butter over top of apples before placing top pie crust on.
Rub top pie crust with milk and sprinkle with regular sugar and nutmeg. Cut slices into top pie crust so filling can 'breathe' while it cooks.

Loosely place a sheet of foil to cover top of pie- do not press down or seal on pie,just let it lay on top. Cook 400 degrees for 40 minutes- remove foil from top of crust and cook additional 10-20 minutes -until top is nicely browned.

I also place foil strips around the crust and seal it for the entire bake time to help prevent the crust edges from burning.

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Here is another version I got from my sister in law -she is a nurse and this is a good one for diabetics because you can replace the sugar with splenda measure for measure.

6 cups thinly sliced apples
2 Tablespoons flour
1 cup sugar ( substitute 1 cup splendid )
1 teaspoon cinnamon
Dash of Nutmeg
1 Tablespoon butter

Combine sugar, flour, cinnamon, and nutmeg.
Add sugar mixture to apples, toss to coat.
Fill pastry, dot with butter, set top crust, seal and flute edge, cover edge of pie with foil.
Bake 375 for 25 minutes, remove foil, brush top crust with beaten egg white, if using regular sugar sprinkle some on top ( never tried it with splenda ) , bake for 20 to 25 minutes more till crust golden brown.