Ingredients Jump to Instructions ↓

  1. 4 to 5 large tart apples, peeled and sliced

  2. 1 tablespoon lemon juice

  3. 1/2 cup sugar

  4. 1/4 cup packed brown sugar

  5. 1/2 cup chopped walnuts

  6. 2 tablespoons quick-cooking tapioca

  7. 1/2 teaspoon ground cinnamon

  8. 1/4 teaspoon ground nutmeg Pastry for double-crust pie (9 inches)

  9. 2 tablespoons butter

Instructions Jump to Ingredients ↑

  1. In a large bowl, toss apples with lemon juice. Combine the sugars, nuts, tapioca, cinnamon and nutmeg; add to apples and toss to coat. Let stand for 15 minutes. Line a 9-in. pie plate with bottom pastry; trim even with edge. Add apple mixture; dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Cover edges loosely with foil. Bake at 400° for 40-45 minutes or until crust is brown and filling is bubbly. cool on a wire rack. Yield: 6-8 servings.


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