Which of the following categories best describes this recipe:
Desserts

Estimated time:
2 hrs.

Number of servings:
8

Ingredients: (Hit your return key to start a new line)
one recipe piecrust (double, for 9 inch pan)

6 c. sliced apples

2 Tbsp. Tapioca granules

3/4 c. sugar

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1 Tbsp. lemon juice

1 Tbsp. butter

Directions:
Combine tapioca, sugar, and spices, and lemon juice. Stir this mixture into the apple slices; let the mixture stand 15 minutes.

Fill the pastry-lined pie plate with fruit mixture; dot with bits o' butter. Cover pie w/top crust; seal 'round the edge (tucking the top crust edges Under the bottom crust edges) 'fluting' the edge, or pressing w/ tines of a fork.

Cut several slits in the top of the pie to allow steam to escape. Bake one hour, or until the pie Bubbles and juices are thickening a bit.

Other suggestions and comments:
The lemon juice is kind of optional; I like to use it so the apple slices won't discolor/brown. If you work quickly, you may not need the lemon juice.

If you don't have tapioca, you can try using 2-3 Tbsp. of flour, or 1 Tbsp. of cornstarch. I like to use tapioca, 'cuz it is fairly reliable in thickening even the 'juiciest' pie fillings.

Pies can be decorated with 'cutouts' (example: hearts, or stars, cut w/small cookie cutters) cut from dough scraps. For a sugared crust, brush the pie with beaten egg yolk and sprinkle with sugar.

If the edge of the pie is browning a bit too fast, aluminum foil saves the day: cut a Circle from the center of a sheet of foil (so the Middle of the pie can continue browning ;-) and lightly crimp this 'crust protector' around the edge.