Make“Water-Whip” Piecrust, [page 15]. Divide dough in half and shape each into a flat round. Roll one half about ⅛″ thick and line a 9″ pie pan.
Prepare6 cups pared, cored thin apple slices. Arrange half of slices in pastry-lined pan.
Mix1 cup sugar[1], ¾ teaspoon cinnamon, ¼ teaspoon nutmeg, ⅛ teaspoon salt, 1 teaspoon lemon juice and sprinkle half of mixture over apples in pan. Arrange remaining slices on top and cover with remaining sugar mixture.
Dot1 tablespoon butter or margarine over filling. Trim pastry even with pan.
Rollremaining dough as before and lay over apples. Trim pastry ½″ beyond pan, fold it under bottom crust, press edges together with fork. Cut decorative slits in top for steam to escape.
Brushpastry with slightly beaten egg white and sprinkle with sugar.
Bakein hot oven (425°F.) 45-55 minutes.
[1]If apples are very juicy, add 1 tablespoon cornstarch to sugar mixture and blend thoroughly.
DREAMY BANANA CREAM PIE
