3 pounds granny smith apples, cored, peeled, and cut into 1-inch pieces
3/4 cup plus 1 teaspoon sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
3 tablespoons egg substitute, such as egg beaters
Thaw one of the piecrusts, if frozen. Preheat the oven to 350 degrees.
In a large bowl, mix together the apples, 3/4 cup sugar, the flour, cinnamon, and nutmeg.
Spoon into the frozen pie crust( filling will be mounded up quite high).
Cut off and discard the rim of the thawed piecrust. On a floured surface, roll the pie crust into an 11-inch circle. Cut the circle into strips, each about 1 inch wide.
Lay the strips over the apples in a lattice pattern. Trim any overhang with kitchen scissors. Dab the edges of the dough with water and pinch onto the rim of the pie crust to seal.
Brush all of the exposed surfaces of dough with the egg substitute. Sprinkle with the remaining 1 teaspoon sugar.
Bake on a baking sheet until the filling is bubbly and the crust is deep golden brown, about 1 hour and 15 minutes.
Option: If you like nuts, stir in 1/4 chopped walnuts with the apples.