Good ‘ol apple pie. You can’t beat that!


Do you ever notice some apple pies have a gap or space between the top crust and the filling? Would you like to know the secret to avoid that? All you have to do is cook your apples with all the spices first. Other apple pie recipes don’t tell you that.

By cooking the apples first, they cook down which means you can get more apples into the pie. Then as the pie cooks in the oven the apples don’t shrink much if at all. With no shrinkage there is not gap or space between the upper crust and the filling.


½ cup sugar

½ cup packed brown sugar

3 tablespoons all-purpose flour

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

6 to 7 cups thinly sliced peeled tart apples

1 tablespoon lemon juice

Pastry for double-crust pie (9 inches)

1 tablespoon butter

1 egg white

Additional sugar

2-3 tablespoons instant tapioca (keeps juice from being too runny)


In a small bowl, combine the sugars, flour and spices; set aside.

In a large bowl, toss apples with lemon juice.

Add sugar mixture; toss to coat.

Line a 9-in. pie plate with bottom crust; trim pastry even with edge.

Sprinkle tapioca on bottom of crust.

Fill with apple mixture; dot with butter.

Sprinkle tapioca on top of apple mixture.

Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges.

Cut slits in pastry.

Beat egg white until foamy; brush over pastry. Sprinkle with sugar.

Sprinkle tapioca on top.

Cover edges loosely with foil.

Bake at 375° for 25 minutes.

Remove foil and bake 20-25 minutes longer or until crust is golden brown and filling is bubbly.

Cool on a wire rack. Yield: 8 servings.



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