Ingredients
5-1/2 cups thinly sliced peeled apples (about 6 medium)1 cup sugar2 tablespoons water4-1/2 teaspoons quick-cooking tapioca1/2 teaspoon ground cinnamon1/4 teaspoon ground nutmegPASTRY:2 cups all-purpose flour1/2 teaspoon baking powder1/2 teaspoon salt2/3 cup shortening5 to 6 tablespoons cold water3 tablespoons butter2 tablespoons milk1 tablespoon sugar
Preparation
In a large bowl, combine the apples, sugar, water, tapioca, cinnamon and nutmeg; toss to coat. Let stand for 15 minutes.
In a large bowl, combine the flour, baking powder and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide in half, making one half slightly larger.
On a lightly floured surface, roll out larger portion of pastry to fit a 9-in. pie plate. Transfer pastry to plate; trim even with edge of plate. Add filling; dot with butter. Roll out remaining pastry; make a lattice crust.
Trim, seal and flute edges. Brush with milk; sprinkle with sugar. Cover edges loosely with foil.
Bake at 400° for 15 minutes. Reduce heat to 350°; bake 40-50 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
