Honeycrisp Apple Pie

Pastry dough for a 2-crust pie (I use store bought)
6 cups peeled, cored, and thinly sliced Honey Crisp apples*
½ tsp. cinnamon
1 cup light brown sugar
2 Tbsp. dry tapioca, ground to a powder in a blender**
1 Tbsp. lemon juice, or microwave apple mixture 3-5 minutes
2 Tbsp. butter, cut into small cubes
1 egg beaten with 1 Tbsp. water (egg wash is optional)
Cinnamon sugar, for garnish (optional)

Preheat oven to 425°F.

Line a 9-inch pan with half of the pie dough. Combine brown sugar, cinnamon and tapioca powder and toss with apples and lemon juice. Pour apple mixture into prepared pie shell. Dott butter cubes across the filling.

Roll out the remaining dough to form the top crust. Cut decorative vents into the crust with samll cookie cutters, or just slit it in a few places with knife. Place the top crust over the apples. Flute or crimp the edges of the pastry together. Brush the surface with a little egg wash and sprinkle with a cinnamon-sugar mixture.

Bake pie for 10 minutes, and then reduce the temperature to 350°F. Bake for 35-40 minutes longer or until the pastry is golden brown and filling is bubbly.

* Other apples you can use are Cosmic Crisp,Granny Smith, Pink Lay, Braeburn, Cosmic Crisp, and/or Fuji .
** Substitute 4 Tbsp. flour if you don't have the tapioca.

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