Apple Pie Michael Glodowski 2 9-inch pie crust 2 cups flour 1 tsp salt 3/4 cup butter 5 tbsp water Combine flour, salt, and butter by crossing 2 knives or using a pastry blender to form pea size balls. Add water to blend. Roll out on a floured surface to form 2 9-inch crusts. Filling 1 tbsp lemon juice 6 cups apples- 2 each Granny Smith, Braeburn, McIntosh, and Fuji cut into small pieces 1 1/2 cup sugar 2 tbsp minute tapioca 1 tsp salt 1 tsp cinnamon 2 tbsp flour 1 tbsp cornstarch 3 tbsp butter 1 egg 1 tbsp sugar Combine lemon juice and apples to coat. Add sugar, tapioca, salt, cinnamon, flour, and cornstarch and combine. Pour into prepared base crust, top with butter and cover with prepared top crust. Score top crust to vent. Mix egg with pastry brush and spread over top crust to lightly coat. Sprinkle sugar over egg coating. Bake at 450 degrees for 15 minutes. Reduce heat to 350 degrees. Continue baking till filling bubbles in center of pie, approximately 45 to 60 minutes.