Apple Pie

Apple Pie

6 cups peeled, cored, and sliced apples (Gravenstein are perfect*)
2 Tablespoons MINUTE Tapioca
¾ cup granulated sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 Tablespoon butter, softened
Refrigerated pie dough (2 pack)

Mix apples, tapioca, sugar and spices in a bowl. Let stand for 15 minutes. Line 9-inch pie plate with pie crust. Poke bottom and sides of dough with fork. Fill with fruit mixture. Dot with 1 Tablespoon butter. Cover with top crust; seal and flute edge. Cut several slits in top crust for ventilation. Spray with water using a spray bottle. Sprinkle with cinnamon/sugar. Bake in a preheated 400 degree oven (bake; not convection) for 45-50 minutes, or until juices form bubbles that burst slowly. Remove from oven and cool on wire rack. Serve with a scoop of vanilla ice cream or homemade whipped topping!

Yields: 1 pie

*Gravenstein apples were first grown in the U.S. around the 1700’s. They’re round and reddish-green, with a thin skin and lots of juice. The taste is tartly acidic, with a strong flavor and a touch of sweetness. Its taste has been described as reminiscent of white wine, and it makes an excellent baking apple. Its personality really comes through, however, in ciders where its tart flavor makes for a deliciously dry drink. Gravensteins are considered an antique variety now, and there has been renewed interest in it as an heirloom apple. http://www.professorshouse.com/food-beverage/food/types-of-apples.aspx