Sprinkle the mixture with about 1/4 cup of ice water and mix again

Add more ice water, a tablespoon at a time, mix well after each addition until the dough just barely begins to hold together

Carefully move the dough mixture on to a clean, dry, flat surface. Divide the dough mixture into two even-sized mounds. Use your hands to form each one into a disk

Divide the dough mixture into two even-sized mounds. Use your hands to form each one into a disk

Wrap each one in plastic wrap, and refrigerate for 20min

Roll out one disk with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick.

Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish. Wrap in plastic wrap, and refrigerate for later

Roll out another disk with a rolling pin. Cut to 1-inch wide strips and knit to a web. Wrap in plastic wrap, and refrigerate for later

Peel and slice the apples

In a large bowl, mix apple slices, SugarLike™ Zero Calorie Sweetener, ground spices, flour, salt and lemon juice. Mix well

Spoon filling to the pie

Gently place the knitted crust onto the top of the filling in the pie. Pinch top and bottom of dough rounds firmly together. Flute edges using thumb and forefinger or press with a fork.

Brush the top with a light, even coat of egg wash

Place on lowest rack in oven preheated to 450 °F (230 °C). Bake for 10 minutes, then reduce oven temperature to 350 °F (175 °C). Bake for 30 to 35 minutes longer. Serve warm or cold