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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Given that this is an old recipe that has been a ribbon winner and a proven winner with our family, I decided to share it here. Ingredients:
1/2 cup heavy cream |
2 tablespoons minute tapioca |
1 cup sugar |
1/4 teaspoon salt |
1/2 teaspoon nutmeg |
1/4 teaspoon cinnamon |
2 teaspoons lemon juice |
5 cups thinly slliced apples |
2 tablespoons butter, thinly sliced |
pastry for double-crust pie |
milk |
Directions:
1. In large mixing bowl, combine cream, tapioca, sugar, spices and lemon juice.
2. Add sliced apples to mixture in bowl; toss lightly to evenly coat slices.
3. Roll out pastry. Line pie pan.
4. Spoon half the apples into crust; fill around edges and pack well. Dot with butter and add remaining apples.
5. Add top crust and flute adges. Brush top lightly with milk. Score the top.
6. Bake at 400 degrees for 50-60 minutes or until apples are tender.
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