Preheat oven to 425 degrees. Prepare pastry. Brush egg whites on bottom of crust. This helps to keep from getting soggy. Mix sugar, clear Jel/flour, cinnamon, nutmeg, allspice, and salt. Stir in apples. Turn into pastry lined deep-dish pie plate. Drizzle with 3 Tbsp. of the whipping cream. Dab the butter on top of the apple filling.
Cover with top crust. With sharp knife cut slits in top crust to vent steam. Seal and flute. Brush w/remaining whipping cream. Top w/leaf or other shapes cut from pastry scraps if desired. Bake 40 to 45 minutes or until crust is brown and juice begins to bubble through slits in crust. **Tip**Crimp a 2-3 inch strip of foil around the fluted edge to prevent excessive browning. Remove foil 15 min. before end of baking time.
Pie Crust Recipe also posted. Very easy! Beautiful, flaky, taste great! I recently started using clear Jel in place of flour. It makes a much better consistency when I freeze my unbaked pies. It also makes for a beautiful clear filling that holds together wonderfully!! You can certainly still use flour, as the clear Jel isn't always easy to find. But it is sooo much better with the clear Jel.
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|Serving Size: 1 Serving (188g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 145 (37%)|
|Amt Per Serving||% DV|
|Total Fat 16.1g||21 %|
|Saturated Fat 5.7g||29 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 6.4mg||2 %|
|Sodium 233.7mg||8 %|
|Potassium 179.2mg||5 %|
|Total Carbohydrate 59.1g||17 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 54.9g|
|Protein 4g||6 %|
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Calories per serving: 389
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