All-American Apple Pie
Serves 8

Ingredients
2 prepared Tender Almond Pie and Tart Crusts
8 small Granny Smith or other tart pie apples or 6 medium apples
juice of 1 lemon
8 - 10 packets Splenda
2 teaspoons cinnamon
1 Tablespoon ThickenThin product (or 1 ½ teaspoons xantham gum)
pinch of fine salt
1 tablespoon unsalted butter
1 egg yolk, beaten plus 1 tablespoon water

Directions

1. Prepare two recipes of Flaky Pie Crust. Line a pie plate with one crust. Flute the edge to your liking. Reserve the other for top crust.
2. Wash, peel, and slice the apples; place in a bowl.
3. Toss the slices with the lemon juice to prevent browning.
4. In a separate bowl, mix the Splenda, cinnamon, salt, and ThickenThin (or xantham gum).
5. Sprinkle the Splenda mixture evenly over the apple slices and toss to coat.
6. Mound the apple slices into the crust-lined pie pan.
7. Dot with butter.
8. Cover with second crust. Cut 2 or 3 steam vents in the crust.
9. Brush the egg and water mixture across the top crust to promote golden browning. Use a piecrust shield or aluminum foil skirt to protect the fluted edge from burning, if desired.
10. Bake at 325 degrees for about 40 minutes.