Servings: 6

6 large Apples, (any mix of Granny Smith, Honeycrisp, Cortlands) cored, peeled and thinly sliced. May need more or less depending on the size 6 large Apples, (any mix of Granny Smith, Honeycrisp, Cortlands) cored, peeled and thinly sliced. May need more or less depending on the size
1 cup Sugar 1 cup Sugar
1 teaspoon Cinnamon 1 teaspoon Cinnamon
2 tablespoons Minute Brand Tapioca Pearls 2 tablespoons Minute Brand Tapioca Pearls
1 splash Lemon Juice 1 splash Lemon Juice
1 package Pillsbury Refrigerated Pie Crust, or make enough pie dough for a double-crust 9-10 inch pie. 1 package Pillsbury Refrigerated Pie Crust, or make enough pie dough for a double-crust 9 to 10 inch pie.
2 tablespoons Butter, cut into thin pats 2 tablespoons Butter, cut into thin pats
1 splash Milk 1 splash Milk
1 tablespoon Sugar 1 tablespoon Sugar

Slice enough apples to fill your empty pie plate until it is heaping. Transfer apple slices to a large bowl.
Add sugar, cinnamon, tapioca pearls, and lemon juice to apple slices and mix thoroughly.
Line 9-inch pie pan with 1 sheet of pie dough.
Pour prepared apple slices into pie pan.
Dot apples with pats of butter.
Cover with top crust and crimp the edges. Cut several vent slits into top crusts.
Brush top with a small amount of milk and sprinkle lightly with sugar.
Place pie in oven with a foil-lined cookie sheet on the rack below to catch any overflow that may occur. Bake in a pre-heated 400 degree oven for 45 to 50 minutes. You may have to cover the edges if they start to brown too quickly.
Allow to cool completely before cutting to avoid runny filling.