Can-Am Pie

Several months ago we were eating butter tarts, and someone suggested it might be interesting to mix butter tarts with apple pie.

I suppose this pie might be a metaphor for our family: Butter tarts are the quintessential Canadian dessert, and apple pie is as American as... well, apple pie. So I'm calling this one "Can-Am pie".

I started with four large Granny Smith apples, peeled and cored.

I squeezed half a lemon over them to keep them white-ish.

Then I made some butter tart filling.

Butter tart filling is a mixture of butter, eggs, brown sugar, and corn syrup.  Like all Canadians, I have a family recipe for butter tarts, but this one was just a recipe I got out of a cook book.

One of my current fascinations is raised pie, so I decided to put this one in a hot water pie crust. I used a spring-form pan to shape the pie.

I poured the entire batch of butter tart filling into the crust, then put the apples on top, sprinkling them with cinnamon and white sugar:

I covered the pie, then baked it for 45 minutes. After 45 minutes, I took the pie out of the pan and brushed it all over with egg wash, then baked for another 15 minutes.