How to make it

  • Combine apples, 1 cup sugar and salt in a colander set over a large bowl. Let sit tossing occasionally until apples release their juices about 30 mins. Press on apples gently to extract juice. If apples are dry I just use regular apple juice but you will need 3/4 cup juice for the glaze.Set aside.
  • Heat oven to 350 degrees. Pulse crackers and remaining sugar in a food processor until finely ground.Dust work surface with cracker crumbs and spread out your dough piecing together to form a 19 x14 inch rectangle. Transfer to a 18 x 13 rimmed baking sheet. Patch the pastry if it has torn. Brush the dough with butter and repeat rolling process with top crust.
  • Toss apples with tapioca, lemon juice, and cinnamon and arrange evenly over bottom crust, pressing lightly to flatten.Place top crust very carefully over top of apples and press the 2 crusts together.
  • Trim off any excess dough. Use fork to crimp edges.
  • Pierce top of pie with fork at 2 inch intervals.
  • Bake until pie is golden brown and juices are bubbling about 1 hour.
  • Let cool 1 hour.
  • GLAZE:
  • 3/4 cup reserved apple juice
  • 2 tablespoons lemon juice
  • 1 tablespoon butter, unsalted , softened
  • 1 1/4 cups icing sugar
  • While pie is cooling simmer apple juicein a saucepan over medium heat until syrupy and reduced to 1/4 cup....abour 6 mins.
  • stir in lemon juice and butter and let cool. Whisk in icing sugar and brush glaze over warm pie. Let cool anothe rhour and serve.

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