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APPLE PIE

Catherine Regan Washek

Use a mixture of apples for the flavor and texture.  375 degree oven for 50 minutes

Put the Filling into a very large bowl and mix with your hands:

6 cups of sliced apples

¾ cup of sugar

½ tsp ground cinnamon

Pinch of nutmeg

Pinch of ground ginger

½ tsp of lemon juice

¼ tsp of sea salt

2 heaping Tblsp Minute Tapioca

2 Tblsp butter

Use 9” pie pan.  Put one crust on the bottom of the pie pan.

Arrange the slices that are already mixed with the seasonings over the bottom crust.

When you carefully place the slices on top of each other you can fit more apples into the pan.

Place the top crust over the apples.  Slit the top in several places to let steam escape so the apples will cook and not steam to mush.

Seal the top and bottom crusts by crimping the edges together.

Bake at 375 for 50 minutes.

I use aluminum foil to cover the pie during the first 40 minutes so the top crust will not burn.  Then remove it so the top will brown.  You can sprinkle a little sugar over the top crust and it will be even more delicious.

You can also use a bath of egg wash to coat the top crust and this seals the crust and also makes a nice brown color.

Egg wash:  Put one egg into a small bowl.  Add 1 Tblps of water.  Mix thoroughly and then wipe it over the top crust.  You will NOT be using all of this mixture. Just use enough to coat lightly.