1. Place sugar,
cinnamon and tapioca
in a small bowl, mix well. Set aside.
Peel apples, cut into eights. Place
apples in a large pot
with just enough water to cover the bottom of the pot
to
prevent burning. Cover with lid.
2. Cook apples until slightly soft, checking often to
prevent over-cooking and to stir the apples. Remove from
heat. Arrange apples in pie pan making three layers.
Sprinkle each layer with
1/3 of the sugar, spice and tapioca
mixture. Dot last layer with butter.
3. Place
top crust on pie, seal and flute edges, sprinkle top of
crust with a small amount of sugar. Cut several slits to
permit steam to escape. Bake at 400°F for 30-40 minutes or
until apples test soft with a fork and the crust is golden
brown.
