Apple Pie-2
Yield
1 piePrep
30 minCook
60 minReady
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
apples
|
*
|
| ¾ | cup |
brown sugar
packed |
*
|
| 2 | tablespoons |
tapioca
or more |
|
| 4 | tablespoons |
lemon juice
|
|
| 1 | teaspoon |
cinnamon
|
|
| 1 | teaspoon |
nutmeg
|
|
| ½ | cup |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
apples
|
*
|
| 177 | ml |
brown sugar
packed |
*
|
| 3E+1 | ml |
tapioca
or more |
|
| 6E+1 | ml |
lemon juice
|
|
| 5 | ml |
cinnamon
|
|
| 5 | ml |
nutmeg
|
|
| 118 | ml |
sugar
|
|
Directions
Use an apple such as Granny Smith.
Use as many apple as you prefer to make a thick pie.
Place apples in unbaked pie crust.
In bowl, mix brown sugar and tapioca; let mixture sit for 15 minutes.
In the meatime, sprinkle 4 tablespoon lemon juice over the apples.
Then pour tapioca mixture on the apples and lemon juice, followed by cinnamin, nutmeg and sugar.
Place 2nd crust on top.
Pinch crusts together; bake at 350℉ (180℃) 1 to 1½ hours until nicely browned.
