When chosing an apple that will be cooked, consider if it will retain its shape. Also consider if the fruit has a nice balance of tartness to sweetness. Our family prefers Granny Smiths or Cortlands for pies and tarts however the Ida Red is also an excellent choice. For those that like a sweeter all purpose apple, the Golden Delicious has a nice flavor.
Except maybe a fresh, warm pie...
Fall Apple Pie
6 to 8 tart apples, peeled, cored, and thinly sliced (about six cups)
3/4 cup sugar
2 Tbsp Tapioca pearls (dry tapioca)
1/2 tsp ground cinnamon
1 tsp Nutmeg
2 Tbsp lemon juice (keeps the apples from turning brown and adds a wee kick to the flavor)
Pastry for 2 crust 9" pie (it's okay to cheat: Pillsbury makes a wonderful frozen crust for those of us who are pastry impaired)
Preheat the oven 400F degrees. Combine the filling ingredients, coating the apples well. Spoon the apple mixture into the pie shell, dot with butter, then apply the top crust to the pie. Be sure to cut a few vent holes in the top so the pie can breath while it cooks. Bake at 400F for about 50 minutes or until done.
This simple filling can be used for a variety of desserts. If you want to kick it up a notch, add 1/2 cup dried cherries or cranberries to the apple mixture. Remember: the dried fruit will help soak up some of the liquid, so you may want to slightly decrease the amount of dry Tapioca. Enjoy!