Roll half of the pastry on a floured surface into a circle one inch larger than inverted pie pan. Ease pastry into pan. Combine corn starch, Equal, cinnamon, nutmeg and salt. Sprinkle over apples in large bowl and toss. Arrange apples in pie crust. Roll remaining pastry into circle large enough to fit top of pie. Cut hearts into pastry with cutters. Place pastry on pie. Seal edges, trim and flute. Press pastry hearts on pastry. Bake in preheated 425° oven until pastry is golden and apples are tender, about 40-50 minutes. Cool on a wired rack.
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