Ingredients
4 to 5 large tart apples, peeled and sliced1 tablespoon lemon juice1/2 cup sugar1/4 cup packed brown sugar1/2 cup chopped walnuts2 tablespoons quick-cooking tapioca1/2 teaspoon ground cinnamon1/4 teaspoon ground nutmegPastry for double-crust pie (9 inches)2 tablespoons butter
Preparation
In a large bowl, toss apples with lemon juice. Combine the sugars, nuts, tapioca, cinnamon and nutmeg; add to apples and toss to coat. Let stand for 15 minutes.
Line a 9-in. pie plate with bottom pastry; trim even with edge. Add apple mixture; dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Cover edges loosely with foil.
Bake at 400° for 40-45 minutes or until crust is brown and filling is bubbly. cool on a wire rack.
