I made these 2 mile high apple pies using 5 different varieties of Apples. I got the apples from the REDUCED PRODUCE RACK a bargain @ 99 cents each package of 6 and had 4 packages, and it only cost me $3.96 for the apples. I really love it when I get a bargain. I decided to make my husband a pie and give the other one to a neighbor. The neighbor was estatic. The 4 packages weighed about 12 pounds before I peeled and sliced them. I used McIntosh, Gayla, Golden Delicious, Red Delicious, & Granny Smith, I decided to make 2 Mile High Apple Pies using Splenda, a bit different from my usual recipe.
PREHEAT OVEN TO 425 DEGREES F.Wash peel, and slice apples thinly. Place in large bowl.Take refrigerated pie crust from fridge and allow to come to room temperature.
Add lemon juice and toss to coat apples.
In a medium size bowl, combine flour, salt, both sugars, cinnamon & nutmeg & stir to blend together.
Sprinkle sugar mixture over apples, and toss to coat apples, allow to sit about 5 to 10 minutes while you prepare the crust.
Unroll pie crust and place in deep pie dish. Prick bottom of pie crust with fork. Then add the apples equally among both pie crusts. Top apples with equal pats of butter.
Add top crust to top of apples and seal top crust to bottom crust by pinching and rolling the two crusts together. Cut 5-6 slits in top of each pie which allows steam to escape as pie cooks.
Now brush top and sides of pie with evaporated milk, then sprinkle raw turbinado sugar over top(OPTIONAL)
PLACE BOTH PIES ON LARGE COOKIE SHEET, and place in preheated 425 degree oven and bake for 15 minutes.
Then REDUCE TEMPERATURE to 350 degrees F, and continue to bake for an additional 45 minutes till golden brown.
Remove from oven and allow to cool. Serve with your favorite icecream, or just serve plain. You could get away with using about 7 or 8 apples to make a regular size pie, or use about 12 apples per pie if you decide to make only one pie, and divide the ingredients in half.