Raifort Apple Pie (Apple Horseradish Pie) - cooking recipe

Ingredients

10 cups tart apples, peeled and sliced (Granny Smith, approx. 5 large apples)
2/3 cup brown sugar
3/8 cup white sugar
3 tablespoons all-purpose white flour
1 1/8 teaspoons ground cinnamon
1/2 teaspoon salt
1/8 teaspoon salt
1/4 teaspoon ground nutmeg
1 tablespoon freshly-squeezed lemon juice
4 1/2 tablespoons freshly grated horseradish root (prepared with lemon juice, see directions)
1 pastry for double-crust pie (store-bought or your favorite recipe)

Preparation

To prepare the fresh horseradish --
Wash and peel a 2-inch length of a horseradish root as you would a potato and dice it into small cubes.
In a blender jar, place enough of the cubed horseradish to cover the blades of the blender.
Cover the cubed horseradish with cold water, and add several crushed ice cubes.
Cover and blend, stopping to scrape down the sides of the jar and add more of the cubed horseradish, until you have it all blended. If necessary, add more water or crushed ice to keep it cold and moist enough to complete the grinding.
When the mixture reaches the desired potency, usually after about 3 minutes, add freshly-squeezed lemon juice to stop the enzymatic reaction in the root. Use about 2 tablespoons of lemon juice for each cup of grated horseradish.
Refrigerate the prepared horseradish in an airtight container until ready to use.
To prepare the Raifort Apple Pie --
Preheat oven to 425'F.
In a large bowl, stir together all the ingredients for the filling, including the 4-1/2 tablespoons of horseradish.
Place one pie crust on the bottom of a 9\" pie pan, pour the filling in, and top with the second crust, crimping the edges.
Cut several slits in the top crust to allow steam to escape.
Place the pie in the oven on the bottom-most rack and immediately reduce the temperature to 400'F.
Bake 40 to 50 minutes or until apples are tender and crust is golden brown.
It may help to cover the edges of the crust with tinfoil after 15-20 minutes to help keep them from over-browning.