Preheat the oven to 180°C. In a large pot, melt the butter until it begins to foam before adding 3 tbsp NoMU Sweet Rub, followed by the chopped apples, stirring well until all the apple pieces are coated with the butter and spices. If you want you can add the Calvados at this point. Cover the apples and cook until all the liquid has evaporated and the apples have cooked down to a compote. Remove the apples from the pot and allow to cool.
Roll out 2/3 of the chilled pastry on a cool floured surface and line a greased 20cm spring-form tin allowing some of the pastry to hang over the sides. Fill the pastry with the cooled apples. Then in a fanned, overlapping pattern arrange the uncooked apple slices on top. Starting from the outside and working the apples around until you come to the centre. Sprinkle another tablespoon of Sweet Rub over the apples.
Roll out the remaining pastry to form the lid of the pie and cover the apples. Pinch the pastry lid with the pastry that hangs over the sides to form the edges. Cut some slits in the centre of the lid. Brush the pastry lid with the egg white and sprinkle with another tablespoon of Sweet Rub.
Bake the pie in the oven on an oven tray for 1 hour. If the pastry is browning too quickly simply cover the top of the pie with some tin foil. Carefully remove the tart from the spring-form tin. Serve warm with home-made ice-cream or good old fashioned custard! (See recipe mailer # 2 for recipes.)
Serves 10.
