Sugarless Apple Pie (Pies)

                Chose the Golden Delicious in this recipe because it is so naturally sweet. We don't think you will miss the sugar.

One 9-inch double-crust pie

• Light and Flaky Dough, click here for recipe
• 6 or 7 large Golden Delicious apples, about 3 pounds
• 4 tablespoons freshly squeezed lemon juice
• 1½ teaspoons grated lemon peel
• ¾ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 tablespoon cornstarch
• Pinch of salt
• 2 tablespoons unsalted butter, softened
• 2 tablespoons heavy cream

1. Quarter, core, and peel the apples ; cut each quarter into 3 wedges.
2. Measure the apples into a large bowl ; they will make roughly 8 cups.
3. Add the lemon juice and grated peel.
4. In a small bowl, stir together with a wire whisk the cinnamon, nutmeg, cornstarch and salt ; add the mixture to the apple slices and stir gently to coat them evenly.
5. Preheat the oven to 425F (200C).
6. Line the pie plate with the bottom crust and mound the apple filling in it, using both hands to press the apples together into in a tightly packed mound ; trim the bottom crust to a ½-inch overhang ; dot the filling with the butter.
7. Arrange the top crust over the apples ; leave a 1-inch edge.
8. Fold the top crust under the edge of the bottom crust and flute the edges decoratively, pressing together with your thumb and forefinger.
9. With a sharp knife, cut 5 or 6 steam vents, each ½-inch long, around the center of the top crust ; with a pastry brush, brush the top, but not the edges, evenly with the heavy cream.
10. Bake the pie for 20 minutes ; reduce the oven temperature to 350F (180C) and continue to bake the pie for 40 to 45 minutes, until the pastry is nicely browned and the juices are bubbling.
11. Let the pie cool on a wire rack before serving it slightly warm or at room temperature.

BON APPÉTIT