In a Bowl, add Apples, Splenda, Salt, Nutmeg, and, Cinnamon, toss until well mixed. Add Lime, toss until well mixed. Cover, set aside for 2 hours.
In a blender, add Apple, and Water, Blend until smooth. Strain the Apple mixture, then add back into the blender. Add Molasses, and Gelatin, blend until well mixed.
Add blender contents to a pot on medium heat.
Drain Apples, pour Juices into the pot.
Bring Juices to a boil, boil for 1 minute. Remove from heat, then add Cornstarch slurry. Put pan back on medium heat, boil Juices for 2 minutes, (until translucent), stirring constantly. Set aside to cool.
Add Juices to Apples, mix until Apples well coated. Pour Apple filling into the Pie Crust.
Brush outer edges of crust with Eggs. Gently place the Top Crust over the Apples. Crimp the edges using your fingers. Make five 5 cm slits in the centre of the Pie to allow the steam to escape.
In a small bowl mix the Egg with the Cream. Brush the top of the Pie with the Egg Wash. Set the Pie on a cookie Sheet, lined with parchment paper, and bake for about 25 minutes. Add pie shield, bake for an additional 30 minutes, (until the pastry is golden brown and the juices start to bubble through the slits).
Allow Pie to cool 3 hours before eating.