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<RecipeTitle>Apple Pie</RecipeTitle>
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<IngredientText>I just use the pie ritz rolled pie crusts. They taste better than my homemade and LOTS easier. I wipe the bottom and top crusts with egg white. It makes it crisp and keeps it from getting soggy. After I put the egg white on the top crust I sprinkle it with sugar to make it kind of crispy and it keeps it from burning on the edges. I like Jonathon apples the best. I slice enough to fill a nine inch pie plate (I like a glass plate). I fill it to slightly mounded. I can&apos;t tell you how many apples it takes because it depends on the size of them. This season I have been adding 2 cups of sugar, 1 teaspoon of cinnamon, 2 Tbsp. of flour and 2 Tbsp. of Tapioca granules. I mix it up in a large bowl until the apples are moist and put it into the pie plate which has the bottom crust prepared with the egg white. I dot the top of the apples with 2 or 3 Tablespoons of butter and then put the top crust on. Wipe the top crust with egg white and sprinkle with sugar. I bake it in a preheated oven at 425 for 15 minutes and then reduce to 350 for 45 minutes. Put a cookie sheet under the pie so it doesn&apos;t boil over onto your oven and make a mess. It will thicken as it cools. The thickening is the trickiest part...sometimes I will only use 1 Tbsp of flour and 2 of Tapioca or whatever it takes. It is these two ingredients that keep it thickened so it isn&apos;t soupy.</IngredientText>
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