 | | Directions |
- Place the pie crust (homemade or store bought) in a 9" pie plate. Pat the crust into the bottom and around the sides. Trim overhang around the edges to 1/4". Place crust in the refrigerator while preparing the apples.
- Peel, core, and slice the apples. Place in an acidic water bath consisting of 1/4 cup of lemon juice to 1 quart of water. This will keep the apples from turning brown.
- Combine the sugar, flour, tapioca, and salt together in a small bowl. Stir until evenly distributed.
- Remove the pie crust from the refrigerator and lightly flour the bottom of the crust. This will help prevent the crust from becoming soggy.
- Pour the apples into the crust and then sprinkle the sugar mixture evenly over them. Dot the butter evenly on top of the apples.
- Moisten the edges all around the crust and then cover the apples with the top crust. Press lightly around the edges.
- Trim the overhang so that it is just slightly longer than the bottom crust. Crimp the edges all around the pie to seal the crusts together.
- Make several slits in the top crust to allow steam to escape as the pie bakes. Sprinkle the top lightly with sugar.
- Place in the microwave, on high, and cook for 5 minutes. Then place in an oven preheated to 350°F. Bake for 50 to 60 minutes or until filling is bubbling and the crust is nicely browned.
- Remove from the oven and allow to cool at least 30 minutes before serving. If served warm, the filling may still be a little runny. It will thicken as it cools.
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Prep Time: 45 minutes
Cook Time: 1 hour
Container: 9" pie plate
Servings: 8
|  | | Ingredients | | - | | 2 pie crust - 9" |
| - | | 6 cups Granny Smith apples, or any other pie apple that you prefer |
| - | | 1 1/4 cups sugar - (adjust according to the sweetness of the apples) |
| - | | 2 tablespoons flour |
| - | | 2 tablespoons tapioca |
| - | | pinch salt |
| - | | 2 tablespoons butter |
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