Apple Pie

When my husband and I first got married we were given a hardcover copy of Betty Crocker recipes.  This cookbook became my staple go-to for cooking for a long time.  This recipe is a Betty Crocker recipe, adjusted of course by me.

Recipe:

1 cup sugar

2 tablespoons quick cooking tapioca

2-3 tablespoons AP flour

3/4 teaspoon ground nutmeg

3/4 teaspoon ground cinnamon

Dash of salt

6 cups thinly sliced pared mixed apples (5-6 medium--4 Granny Smith,

       1-2 sweet variety such as Gala, Fuji or Golden Delicious)

3 tablespoons softened butter, divided

Cinnamon and Sugar mix

Perfect Pie Crust

Heat oven to 425°. Mix sugar, tapioca, flour, nutmeg, cinnamon and salt. Stir in apples. Turn into pastry-lined 9-inch pie plate brushed with 1 tablespoon butter and sprinkled with cinnamon and sugar on bottom.  Dot filling with remaining 2 tablespoons butter. Cover with top crust that has slits cut in it; seal and flute. Sprinkle top with cinnamon and sugar. Cover edge with 3-inch strip of aluminum foil or pie crust guard; remove foil during last 15 min. of baking. Bake until crust is brown and juice has large, slow bubbles coming through slits in crust, 40-50 minutes. For 10-inch pie: 1½ times the recipe.