Source: Modified from A Taste of Home: Apple Pie
The original recipe produces a pie that's delicious, but runny and somewhat underdone. Replacing flour with ground tapioca sufficiently thickens the filling, increasing the baking time and temperature ensures an adequate bake.
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 3 tablespoons ground tapioca
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 6 to 7 cups thinly sliced peeled tart apples (Granny Smith, maybe some sweet, crisp apples like Golden Delicious thrown in, work great)
- 1 tablespoon lemon juice
- Dough for double-crust pie (this recipe works great)
- 1 tablespoon butter
- 1 large egg
- Additional sugar
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Preheat oven to 425°F (218°C).
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In a small bowl, combine sugars, flour and spices; set aside.
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In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat.
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On a lightly floured surface, roll one half of dough to a 12-inch circle; transfer to a 9-in. pie plate. Trim even with rim.
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Add filling; dot with butter.
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Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top.
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Beat egg until foamy; brush over crust. Sprinkle with sugar. Cover edge loosely with foil.
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Bake at 425°F (218°C) for 20-25 minutes.
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Reduce temperature to 350°F (176°C); Remove foil; bake until crust is golden brown and filling is bubbly, 30-50 minutes longer. Cool on a wire rack.