[ezcol_2third id=”” class=”” style=””]
Preheat oven to 450°
2 pie crusts at room temperature.
3 to 4 pounds of apples — use a combination of Fuji, Mutsu, Winesap, Cortland, Macoun, and Rome Beauties
1 tp Cinnamon
1/4 tp Nutmeg
1/4 tp Ground Allspice
1/2 Cup Maple Syrup
1/3 Cup Minute Tapioca
-Butter a standard pie plate and place bottom in the plate.
-Peel apples, cut into quarters, cut away core, and cut into thin slices.
-Place apples in a bowl and mix in all ingredients.
-Pour apple mixture into pie plate.
-Put on top crust. Pinch crusts together at edge.
-Cut some small airs in crust in the shape of an A.
-Place pie in the oven and put a cookie tray underneath in case the juice escapes.
-Cook for 10 minutes at 450°, then reduce heat to 350° and continue baking for another 35 minutes, but when there is 10 minutes to go, place a piece of aluminum foil that is cut like a donut over the top of the pie – this will keep the edges from becoming too crisp.
-Remove from heat, left cool a bit.