CRUST:

1. In a bowl, whisk flour, sugar, and pecans until well combined.
2. Using your fingers, mix butter (that has been cut into uniform pieces) into dry ingredients to form a soft pliable dough.
3. Divide dough forming two disks (approximately ²/₃ for the bottom crust and the remaining ¹/₃ for the lattice top).
4. Between two pieces of plastic wrap, roll the larger disk approximately 10” in diameter. Peel the top plastic wrap from disk.
5. Carefully pick up and invert dough and place in a 9" tart pan. Remove plastic wrap. Press and fit into tart pan. Trim edges, cover with plastic, and set aside.
6. In the same manner, roll the other piece of dough. Set aside until ready to make lattice top.

APPLE FILLING:

1. Peel, core, and slice apples ¹/₄" thick. Place in a bowl.
2. In a non-stick skillet, melt butter. Immediately toss apples in the butter until well coated. Sprinkle with sugar and maple syrup.
3. Cook over medium-low heat until apples are slightly soft, and still hold their shape, approximately 4 minutes. Remove from heat and cool.

PASTRY CREAM:

1. In a small mixing bowl, beat eggs with an electric beater until foamy. Slowly add sugar, beating until thick, about 3 minutes.
2. Add flour and continue beating until incorporated. In a thin stream, slowly pour milk while beating.
3. Transfer to a medium saucepan. Over medium-low heat, stir mixture continuously until thickened. Remove from heat and stir in butter and maple syrup. Cool slightly.

TO ASSEMBLE:

1. Preheat oven to 350°F. Using a rolling pin, finely crumble cookies. Sprinkle over prepared crust. Arrange apples in a circular fashion over the crumbs. Using an offset spatula, spread pastry cream over the apples.
2. Take both pieces of plastic off of rolled dough that was set aside and invert onto a floured surface. Using a pastry cutter, cut lattice strips. Carefully place over custard. Brush with Eggland’s Best beaten egg white.
3. Bake for 35-40 minutes. Cool and sift with powdered sugar. ENJOY!