3/4 cup sugar (1 cup if apples are really tart)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 tablespoons quick-cooking tapioca
1 teaspoon lemon zest
1/2 cup butter (1 stick)
1 1/2 teaspoons vanilla
1 1/2 tablespoons lemon juice (about the juice of one lemon)
2 Tablespoons cornstarch (depending on how juicy the apples are)
8 Granny Smith or other good baking apple
One package ready made crust or your own crust recipe
1 egg (or 1 TBL veganaise and 1 TBL Silk Soy Creamer whisked)
1 dash of nutmeg
Preheat oven to 350*
Combine in small bowl: sugar, cinnamon, nutmeg, 2 Tbl of the quick-cooking tapioca and lemon zest. In another small bowl combine melted butter and vanilla. Mix first bowl with second now. In third bowl combine lemon juice and cornstarch until thick. Now mix with other ingredients. Set aside. Try not to eat too much of this.
Take apples and peel them. Then half and quarter them, discard the core. Slice into wedges. In a large bowl combine the apples with spice mixture. Mix so that all fruit is thoroughly coated.
Grease a glass pie pan and prepare crust according to directions. Dust the inside bottom of crust with last TBL of quick-cooking tapioca. Fill crust with apple mixture. Place and seal upper crust to lower crust. Cut holes in the top crust to vent steam while baking.
Break egg and whisk with a little bit of water or use veganaise and creamer mix to brush on pie crust for glaze. Sprinkle with a dash of nutmeg.
Bake for 1 hour or until the pie is golden brown. Great warm with melted caramel and vanilla ice cream!!