Apple Pie with Michigan Apples is Quick to Prepare and Easy to Eat. Using Fresh Apples for
This Apple Pie Recipe, Tops off any Meal, Top that with Vanilla Ice Cream or Cheese.
Quick Apple Pie1 pkg Pie
crust for 2 crust pie, 9"
6-8 Michigan spies, or granny smith apples (peeled and thinly sliced)
1 tsp lemon juice
3 1/2 tbsp quick tapioca
1/8 tsp salt
1 tsp ground cinnamon
1/8 tsp ground nutmeg2 tbsp butter, melted
Press one crust in pie shell, don't trim
In a large mixing
bowl, put sliced apples, sugar, tapioca and spices. Turn into the bowl while drizzling lemon juice. When mixed place
into pie shell and press as to get the air out, don't overfill. Smooth filling with rubber scraper, then place pie crust
cover over pie and crimp to seal crust all the way around (see below). Cut slits in the top crust to vent pie while baking.
Crimping: Taking finger and thumb fold both top and bottom crust curling it as you rotate around
pie, thus sealing in the filling. Then crimp edges, pressing your thumb into top edge while thumb and forefinger support the
bottom and press, then repeat around the pie.
Bake 350* for 55-65 minutes
you can shine up your crusts with an egg wash by combining 1 egg and 1 oz. water, mix well and brush over raw crust. Bake as usual.