1 Double crust
———————————-FILLING———————————- 5 tb Quick-cook tapioca
4 Lg tart apples
1/2 c Raisins
1/2 c Sugar
1 ts Cinnamon
1/2 c Sugar
3/4 c Flour
1/3 c Butter
——————————FOR TOP OF CRUST—————————— 2 tb Milk
1 tb Sugar
1/2 ts Ground cinnamon
Sprinkle bottom crust with tapioca. Pare apples; cut in eighths and arrange in 9″ pastry lined pie pan. Sprinkle raisins over apples. Mix first 1/2 c. sugar with cinnamon; sprinkle over top of apples and raisins. Sift remaining 1/2 c. sugar with flour; cut in butter until crumbly. Sprinkle over apples. Cover with top crust. Mix 1 T. sugar with 1/2 tsp. cinnamon. Brush 2 Tablespoons of milk over top crust. Sprinkle with cinnamon/sugar mixture. Cut gashes in top for venting. I cut out small pie dough leaves and decorate the top of the pie with them. Bake in hot oven (450 degrees) for 10 minutes; then in moderate oven (350 deg.) about 40 minutes. This is my absolute favorite apple pie. I think it’s good warm topped with a piece of cheddar cheese. My customers were crazy about it. Judy Garnett pjxg05a. —–